Food HELP 10Pts for correct answer!!!!!?

Question

Wha are the rules for storing food before and after it is cooked??

Please write as much as you can i am very grateful!!!

Answer 1

What kind of food?  Meat is different from veggies.

Answer 2

EACH PRODUCT IS DIFFERENT NO BLANKET ANSWER

Eg. eggs, Meats, Poultry all Vary. Vegatables

You must read the Info for each products on line. or on the

info that comes with the products.

with prepared prodcuts, frozen products as well

Some have good before X and Othes have do not refrigerate or freeze.

PHONE FOOD SAFETY INFORMATION SOCIETY

AT  1 800 892-892,8333

http://www.foodsafetyline.org/english/Eg...

THIS SITE DEALS WITH STORAGE AND CARE OF

FAQ

Beef

Canned Goods

Chicken

Eggs

Food Storage

Food Preservation

Pork

Thawing

Turkey

Water

PHONE USA OR CANADA(WHEREEVER YOU LIVE) FOOD SAFETY BOARDS AND GET BROCHURES ON PRODUCTS THAT YOU ARE INTERESTED IN.. ( THEY WILL GIVE YOU INTERNET SITES TOO..AND SEND YOU MAILINGS

READ THE LABELS OF THE PRODUCTS FOR SAFETY RULES , CARE , FREEZING , EXPIRY DATES ETC

HOPE THIS HELPS

Answer 3

Here is everything you need to know about proper food storage and handling..

http://www.cdc.gov/nasd/docs/d000001-d00...

Answer 4

Before cooking:  dry, cool place for dry goods and refrigerate/freeze other foods.  Once cooked:  Keep hot foods hot and cold foods cold.  To store, chill quickly and refrigerate or freeze.

Answer 5

what kind of food

Answer 6

say if u cook something u can freeze it then warm it up (make sure is hot though) and eat it, then you have to throw it away that time

hope it helps

Answer 7

Regarding storing the food. That all depends on what it is. Meats should always be stored in the freezer until the day you're going to prepare it. Then it should stay in the fridge. Fruits and veggies vary. Some should be stored in the fridge, while others can be kept out. Canned foods, pasta, cereal, etc. can all be stored in the cabinet.

After preparing the foods (leftovers), you should store them in a tupperware container that seals tight and keep it in the fridge. They are safe to eat up to 2 days after you put them in the fridge. After that, you should toss them.

Answer 8

Americans are refrigerator crazy.  If there is a dairy component...refrigerate: dairy spoils. Most other foods can be left out.

Answer 9

Uh...Fridge and make sure its covered.  Try not to put metal in the fridge also.

Answer 10

after dinner just store your leftovers in the fridge

and never, never leave baked potatoes wrapped in foil in the fridge

you can even put some leftovers in the freezer to re-use at a later date - just be sure to use within a month

Answer 11

Cooked food should be stored in the fridge. Its temp should be kept at or below 40 degrees.

Answer 12

The WHO Golden Rules for Safe Food Preparation

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Note to users

WHO data indicate that only a small number of factors related to food handling are responsible for a large proportion of foodborne disease episodes everywhere. Common errors include:

preparation of food several hours prior to consumption, combined with its storage at temperatures which favour growth of pathogenic bacteria and/or formation of toxins;

insufficient cooking or reheating of food to reduce or eliminate pathogens;

cross contamination; and

people with poor personal hygiene handling the food.

The Ten Golden Rules respond to these errors, offering advice that can reduce the risk that foodborne pathogens will be able to contaminate, to survive or to multiply.

Despite the universality of these causes, the plurality of cultural settings means that the rules should be seen as a model for the development of culture-specific educational remedies.

Users are therefore encouraged to adapt these rules to bring home messages that are specific to food preparation habits in a given cultural setting. Their power to change habitual practices will be all the greater.

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1. Choose foods processed for safety

While many foods, such as fruits and vegetables, are best in their natural state, others simply are not safe unless they have been processed. For example, always buy pasteurized as opposed to raw milk and, if you have the choice, select fresh or frozen poultry treated with ionizing radiation. When shopping, keep in mind that food processing was invented to improve safety as well as to prolong shelf-life. Certain foods eaten raw, such as lettuce, need thorough washing.

2. Cook food thoroughly

Many raw foods, most notable poultry, meats, eggs and unpasteurized milk, may be contaminated with disease-causing organisms. Thorough cooking will kill the pathogens, but remember that the temperature of all parts of the food must reach at least 70 °C. If cooked chicken is still raw near the bone, put it back in the oven until it's done - all the way through. Frozen meat, fish, and poultry, must be thoroughly thawed before cooking.

3. Eat Cooked foods immediately

When cooked foods cool to room temperature, microbes begin to proliferate. The longer the wait, the greater the risk. To be on the safe side, eat cooked foods just as soon as they come off the heat.

4. Store cooked foods carefully

If you must prepare foods in advance or want to keep leftovers, be sure to store them under either hot (near or above 60 °C) or cool (near or below 10 °C) conditions. This rule is of vital importance if you plan to store foods for more than four or five hours. Foods for infants should preferably not be stored at all. A common error, responsible for countless cases of foodborne disease, is putting too large a quantity of warm food in the refrigerator. In an overburdened refrigerator, cooked foods cannot cool to the core as quickly as they must. When the centre of food remains warm (above 10 °C) for too long, microbes thrive, quickly proliferating to disease-causing levels.

5. Reheat cooked foods thoroughly

This is your best protection against microbes that may have developed during storage (proper storage slows down microbial growth but does not kill the organisms). Once again, thorough reheating means that all parts of the food must reach at least 70 °C.

6. Avoid contact between raw foods and cooked foods

Safely cooked food can become contaminated through even the slightest contact with raw food. This cross-contamination can be direct, as when raw poultry meat comes into contact with cooked foods. It can also be more subtle. For example, don't prepare a raw chicken and then use the same unwashed cutting board and knife to carve the cooked bird. Doing so can reintroduce the disease-causing organisms.

7. Wash hands repeatedly

Wash hands thoroughly before you start preparing food and after every interruption - especially if you have to change the baby or have been to the toilet. After preparing raw foods such as fish, meat, or poultry, wash again before you start handling other foods. And if you have an infection on your hand, be sure to bandage or cover it before preparing food. Remember, too, that household pets - dogs, cats, birds, and especially turtles - often harbour dangerous pathogens that can pass from your hands into food.

8. Keep all kitchen surfaces meticulously clean

Since foods are so easily contaminated, any surface used for food preparation must be kept absolutely clean. Think of every food scrap, crumb or spot as a potential reservoir of germs. Cloths that come into contact with dishes and utensils should be changed frequently and boiled before re-use. Separate cloths for cleaning the floors also require frequent washing.

9. Protect foods from insects, rodents, and other animals

Animals frequently carry pathogenic microorganisms which cause foodborne disease. Storing foods in closed containers is your best protection.

10. Use safe water

Safe water is just as important for food preparation as for drinking. If you have any doubts about the water supply, boil water before adding it to food or making ice for drinks. Be especially careful with any water used to prepare an infant's meal.

To the Top

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The World Health Organization regards illness due to contaminated food as one of the most widespread health problems in the contemporary world. For infants, immunocompromised people, pregnant women and the elderly, the consequences can be fatal. Protect your family by following these basic rules. They will reduce the risk of foodborne disease significantly.

For further information contact:

Division of Food and Nutrition / Food Safety Unit

World Health Organization

1211 Geneva 27, Switzerland

E-mail; [e-mail]

E-mail (Osaka Univ. Medical School); [e-mail]

Answer 13

once cooked eat!!!!

Answer 14

I have a 3 day leftover rule in my house, even though the food may not harm you after 3 days.....it's still kinda gross to me.  Play it safe and don't consume leftovers after a week.

Answer 15

Oh my gosh 10 points!!!!!

Too bad i don't know anything about cooking YET..

Really sorry!!! :)

Answer 16

Meat should be well wrapped.  I like to take the meat out of the store wrapper and re-wrap it well with nice fresh wrapping.  Waxed paper or freezer paper and then plastic wrap around that if I am freezing the meat.  If I am going to use the next day after purchasing a meat, I just keep it in the fridge until ready to use..no more than two days.  

Dry goods such as flour, corn meal, beans, rice etc...

If all the flour in the bag does not fit in my airtight canister, I put the rest of the flour (still in the flour bag) into a large ziplock and put it in the fridge to keep fresh.  I do the same with corn meal.  rice and beans etc...I just store in a cool dry place. If I have opened and used some of the rice, beans etc..I store the rest in airtight containers. I have a large container in my pantry room.  I also keep boxed items in there as well, such as cake mixes, pudding, pasta.

Leftovers or hot foods I put into a glass bowl and cover with wrap.  But let the hot food cool down before putting the plastic wrap or foil on it.  Do not put hot foods into plastic.  The chemical reaction drawn from the plastic from the heat, in time is very unhealthy.  You also should not heat food in any type of plastic.