Food Safety

Guide to Dairy Alternatives

September 6, 2023 by Katie Leave a Comment

Dairy is an especially important part of any diet. It is one of the five food groups and has many health benefits. Dairy is a major source of calcium. Calcium is a critical mineral that helps kids grow strong bones, helps muscles contract, and transmit nerve impulses. It is needed in every diet. However, there are some kids who either do not want to try milk or simply cannot have milk. Today, we are going to go over ways to introduce milk to your kids that do not want to try it or other great sources of calcium you can give to your kids to meet their needs.

MyPlate says that children 2 to 3 years old need about 2 ½ cups from the dairy group per day. The requirements increase as the child gets older, so it is recommended that children 9 years or older need 3 cups from the dairy group every day.

You may have a child who does not want to try milk. There are many ways to incorporate their dairy needs into their diet without having to make them drink milk. By blending 8 ounces of yogurt into your child’s favorite smoothie, it gives them a cup of their daily needed dairy. If you are looking for an easy lunch that includes dairy, make mini pizzas on whole grain English muffins with tomato sauce and 1/3 cup of shredded cheese, which is the same as one cup of milk. Try to give them ½ a cup of cottage cheese with fresh fruit as a snack, which is equal to ¼ cup of milk.

If your child has an allergy or refuses to have milk, there are other options to get your child their daily nutrients through different foods and beverages. Allergies can make it difficult to find a good milk alternative for your child. Plant-based milks are not recommended as a substitute for a dairy group serving. There are other ways to get your kid the vitamin D they need every day. Try to find a cereal that is fortified with calcium by reading the nutrition label. Add canned salmon or tuna to your kid’s sandwich at lunchtime. Dark leafy greens are an excellent source of vitamin D, so try to add cooked collard greens or Bok choy as a side at dinner.

There are a variety of ways to introduce your child to milk or to get them the nutrients they need in other alternative ways. Find what works best for your kid and try a mixture of things until you find what is right!

Author: Morgan Felix

Source: https://www.eatright.org/food/food-groups/dairy-and-alternatives/dairy-alternatives-for-kids-who-wont-or-cant-drink-milk

Tips for Storing Fruits and Vegetables

July 14, 2023 by Katie Leave a Comment

Fresh produce is an important part of a healthy diet. You can find good, fresh produce in many locations near you, ranging from your favorite grocery store to a local farmer’s market. Fruits and vegetables can be incorporated into your daily diet in many ways, whether that is eating them by themselves or incorporating them into new recipes. A particularly important part of eating fresh produce is to make sure you are storing it properly, so it is safe to eat. Today, we are going to give you a few tips and facts about how you should store your produce, so it stays fresher for longer.

You should be storing the majority of your produce in your refrigerator. Some produce that does not have to be stored in the refrigerator and should be kept at room temperature include bananas, sweet potatoes, potatoes, and dry onions. Your refrigerator should be kept at a temperature of 41°F or less. However, refrigerators can vary in temperature ranging from colder (32°F) to warmer (41°F), depending on the location in the refrigerator. The colder temperatures are typically in the back of the refrigerator, while the warmer temperatures tend to be near the front and by the door. Certain produce should be stored closer to the front/door of the refrigerator for the best quality.

The location where you put your fruits and vegetables in the refrigerator is important for many reasons. The main reason is because fruits, in general, produce ethylene gas. Ethylene gas fosters natural ripening, but when these ethylene-producing fruits are put near vegetables and non-ethylene producing fruits, it can cause them to deteriorate much more quickly and give them unpleasant characteristics. This means you should ideally store your ethylene-producing fruits as far away from your vegetables and non-ethylene producing fruits in your refrigerator as much as possible. Below is a picture showing where in your refrigerator your produce should be stored, as well as showing which fruits produce ethylene gas and which produce is sensitive to it.

Written by: Morgan Felix

Sources: https://fns-prod.azureedge.us/sites/default/files/foodsafety_storage.pdf

Food Safety Part 4: CHILL

May 24, 2020 by arl21 Leave a Comment

CHILL: Properly Refrigerate and Freeze Foods

Refrigerate all perishable foods within 2 hours:

Bacteria that cause food poisoning multiply quickest when food is in the Danger Zone. The Danger Zone is between 40°F and 140°F.
Set your refrigerator to 40°F or below and set your freezer to 0°F or below. Having an appliance thermometer in your refrigerator and freezer is a great idea to assure proper temperature.
Perishable foods should not be left out of the refrigerator for more than 2 hours. If food is left out longer it should be discarded to avoid food born illnesses.
Leftovers should be placed in shallow containers, refrigerated, and cooled properly.
Thaw or marinate food in the refrigerator. Never thaw foods on the counter.
Freezing foods does not destroy harmful germs and bacteria but it keeps food at a safe temperature until it is ready to be used.
Know when to throw out food by checking the Safe Storage Times chart provided by Foodsafety.gov

–Written by Alicia Leitch, Nutrition Educator

Sources:

FoodSafety.gov. 2020. 4 Steps To Food Safety. [online] Available at: <https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety#separate> [Accessed 8 May 2020].

FoodSafety.gov. 2020. Food Safety Charts. [online] Available at: <https://www.foodsafety.gov/food-safety-charts> [Accessed 24 May 2020].

Food Safety Part 2: SEPARATE

May 10, 2020 by arl21 Leave a Comment

STEP 2:

SEPARATE: Don’t Cross Contaminate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:

Invest in multiple cutting boards: Remember to always wash them after use and replace them once they are worn.
- Fresh produce: This includes all fresh fruits and vegetables that will may or may not be cooked before eating.
- Raw meat: This includes all raw meat, poultry, and seafood.
Utensils should be used for designated foods before and after cooking. Use separate plates and utensils for raw foods and clean plates for those same foods once they have been cooked.
Always wash any surface, plates, cutting boards, countertops, and utensils, that have touched raw meat, poultry, or seafood. Use hot soapy water to clean these areas to reduce the chance of cross-contamination.

Keep foods separate:

Even while shopping you can prevent cross-contamination. Keep raw meat, poultry, and seafood in plastic bags when available to prevent their liquid from touching other items in your cart. When checking out place all raw meat, poultry, and seafood items in separate bags from other foods.
Once at home place raw meat, poultry, and seafood in food-safe containers or in sealed plastic bags. If you do not plan to use them in the next 3-5 days freeze them for later use.
Arrange your fridge so all raw meats, poultry, and seafood are located on the bottom shelves. This prevents any liquid from accidentally dripping on other foods.
Keep eggs in their carton and store them in the main compartment rather than in the door where temperatures fluctuate more frequently.

–Written by Alicia Leitch, Nutrition Educator

Sources:

FoodSafety.gov. 2020. 4 Steps To Food Safety. [online] Available at: <https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety#separate> [Accessed 8 May 2020].

FoodSafety.gov. 2020. 4 Steps To Food Safety. [online] Available at: <https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety#separate> [Accessed 10 May 2020].

Food Safety Part 3: COOK

May 8, 2020 by arl21 Leave a Comment

COOK All Foods To A Safe Temperature

Cooking foods to a safe temperature kills harmful germs and bacteria that can make you and your family sick.

Invest in a food thermometer! Using a food thermometer is the best way to test the internal temperature of foods and know they are safe to eat. To use a food thermometer simply place the thermometer in the thickest part of the food once you believe it is done. Avoid touching the bones, fat, or gristle of the foods as their temperature may differ due to the foods density.
What temperatures are safe?”
- Fresh beef, pork, veal, and lamb should be cooked to 145°F and then let rest where as ground beef, pork, veal, and lamb should be cooked to 160°F and does not need to rest.
- All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) as well as ground turkey and chicken should always be cooked to 165°F.
- Seafood should be cooked to 145°F. At this temperature fish should flake with a fork.
- Eggs should be cooked to 160°F.
- All leftovers should be heated to 165°F to assure they are safe and ready to enjoy.

Keeping hot foods hot and cold foods cold is also important!

Hot foods should be kept at 140°F or above
Cold foods should be kept at 40°F or below

Remember to keep your foods out of the danger zone (40°F-140°F). If food is left in the danger zone is must be discarded after 2 hours as it is no longer safe to eat. This is especially important as the weather warms up and people gather together over food. Keep all friends and family members safe by properly cooking foods and keeping them at a safe temperature.

For Additional Information Visit Foodsafety.gov

–Written by Alicia Leitch, Nutrition Educator

Sources:

FoodSafety.gov. 2020. 4 Steps To Food Safety. [online] Available at: <https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety#separate> [Accessed 8 May 2020].

FoodSafety.gov. 2020. Food Safety Charts. [online] Available at: <https://www.foodsafety.gov/food-safety-charts> [Accessed 22 May 2020].

Food Safety Part 1: CLEAN

May 5, 2020 by arl21 Leave a Comment

Spring cleaning doesn’t stop at the typical household chores. Food safety is a very important part of keeping your family healthy and happy! There are four basic steps to keeping food safe for you and your family all year long.

STEP 1:

CLEAN: Wash Hands and Surfaces Often

To keep bacteria at bay always wash your hands before and after handling food. Hands should be washed with warm water and soap for 20 seconds or more!
- Tip: Practice this with your family by washing your hands together while singing your favorite song. Any song longer than 20 seconds will do and you can choose a different song each time.
Wash all kitchen surfaces including countertops, cutting boards, and utensils often with warm soapy water. This reduces cross-contamination between surfaces.
- Tip: Wash all countertops before you begin. This will force you to clear all surfaces and allow you a fresh clean space to begin preparing food.
Rinse produce under warm running water including anything with a skin that will be eaten such as apples and cucumbers.
- Tip: Use a clean scrub brush on firm-skinned fruits and vegetables such as potatoes.
Keep shopping bags, backpacks, and other objects off of surfaces used to prepare or serve food to reduce exposure to bacteria.
- Tip: Put all groceries and other objects away before preparing food. This will allow you to stay clean and organized so you can focus on safe food preparation.

-Written by Alicia R. Leitch, M.S. Nutrition Educator

Sources:

Choosemyplate.gov. 2020. All About The Vegetable Group | Choosemyplate. [online] Available at: <https://www.choosemyplate.gov/eathealthy/vegetables> [Accessed 29 April 2020].

cdc.gov. 2020. Food Safety Home Page | CDC. [online] Available at:<https://www.cdc.gov/foodsafety/index.html> [Accessed 5 May 2020].