Safe Food For the Hungry -- II

Learning Center Activities Part 1: Food Safety

Learning Center Activity 1:
Evaluating the Safety of Incoming Foods Lesson Plans

During this activity, participants will learn how to evaluate incoming shelf-stable and perishable foods for safety and quality. The learning center will consist of two sections: (1) evaluating cans and packages, and (2) evaluating perishable foods. Specifically, participants will:

• learn the major types of can defects
• learn to differentiate between serious and cosmetic can defects
• practice sorting cans
• learn the major types of package defects
• learn to differentiate between serious and a cosmetic package defects
• practice sorting packages
• learn the warning signs in perishable foods
• learn to use a food thermometer

Materials:

• can and package defect posters and/or handouts
• examples of can and package defects
• a supply of dented cans and damaged packages for sorting
• Shelf-Stable Food Evaluation Worksheet
• food thermometer
• Put the Brakes on Food Poisoning poster
• Perishable Food Decision Tables
• Beakers or cups of ice and hot water

Obtain a supply of damaged cans and packages. You should be able to get a good supply at no cost from your local food bank, food pantry, or grocery store. This is a good opportunity to network with your local food bank or food pantry.

1. Prepare an exhibit of major defects by selecting one or two cans and packages that illustrate each major can and package defect (refer to the posters). Make a label for each can and package in the exhibit that includes the type of defect and why it is unacceptable.
2. Label additional cans and packages with a code (i.e. 1, 2, 3 or a, b, c). Create a key that corresponds to the coded cans and packages.
3. Create a food evaluation worksheet using the template that follows this lesson.
4. Copy the Instruction Sheets following this activity.

1. Hang the Can and Package defect posters on the wall.
2. Place the labeled exhibit cans and packages on a table under the posters.
3. Place the coded cans and packages for sorting in bins or boxes on or under the table, or arrange on the table, if space permits.
4. Place the Shelf-Stable Food Evaluation Worksheets near the coded cans and packages.
5. Hang the Put the Brake on Food Poisoning poster on the wall.
6. Post the Perishable Food Decision Tables.
7. Set out the food thermometer on the table next to a cup of ice and a cup of hot water.
8. Post the Instruction Sheets.
9. Allow participants to examine the posters and the exhibits.
10. Encourage participants to evaluate the coded cans and packages, write their determination on the worksheet, and use the key to check their answers.
11. Encourage participants to review the Perishable Foods Decision Table and practice using the food thermometer.

Learning Center Activity 1:
Evaluating the Safety of Incoming Foods Background Information

Evaluating the Safety of Foods you Receive-Fact Sheet

Critical Can Defects:

The defects described below may effect the integrity of a can and allow microorganism or other foriegn material to enter the can. Cans exhibiting any of these defects should be discarded.

• Swollen Cans - can indicates the presence of microbial spoilage or a reaction product with the metal can material causing hydrogen gas production. **Never taste product from a swollen can!! Throw it away!!**
• Sharp dent on the seam - a sharp dent on either the top or side seam can damage the seam and allow microorganisms to enter the can. Discard cans with sharp dents on any seam.
• Holes, fractures, or punctures - microorganisms can enter. Discard cans with these defects.
• Rust severe enough to cause pitting - means that the tin plate surface of the metal is corroded and that the other layers of metal may also be affected. There may be tiny holes you can't see. Discard cans with pitted rust. Surface rust that you can remove by rubbing is not serious. You can keep these cans.

Critical Bottle Defects

• Chipped necks and threads - glass could break off into the product.
• Cracks - microorganisms can enter.
• Discoloration - the product is old or contaminated.

Critical Paperboard Carton Defects

Product in a paperboard carton, like those typically used for cereal or pasta, may be acceptable even if it appears severely damaged providing the inner pouch is intact. Open damaged cartons and check to see if the inner pouch is sealed. If it is, the product is acceptable. If it is not, discard the product.

Tamper evident indicators (freshness seals)

The law requires tamper evident packaging for over the counter drugs. Although this type of packaging is not required on food packages, many food companies have voluntarily used tamper evident indicators or freshness seals for a variety of food packages. Packages with missing or damaged freshness seals should be discarded. The following lists some commonly used tamper evident indicators:

• Inner membrane - foil and/or plastic liner on inside of bottle or plastic tub. Products that use inner membranes include dairy products, snack foods and ketchup bottles.
• Tear away ring - plastic band that must be torn off to open package and the ring does not remain on the package. Products that use tear away rings include cottage cheese and milk.
• Break away ring - attached to base of screw cap lid. When the cap is twisted off, the plastic band will break away from the base of the cap and remain on the neck of the bottle to indicate that the bottle has been opened. Products using break away rings include carbonated beverage bottles and salad dressing bottles.
• Pop up button cap - button pops up when jar is opened and vacuum seal is broken. Products using pop up button caps include baby food and mushroom jars.
• Shrink band - band of plastic around cap and neck of a bottle that must be torn and removed to open the bottle. Products using shrink bands include peanut butter jars and pancake syrup bottles.

Perishable Food Decision Tables

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Type of      Partially       Completely         Completely 
Food          Frozen           Thawed-            Thawed-
            (some ice        still cold            warm
            crystals)     (below 40 deg F)   (above 40 deg F)
------------------------------------------------------------
Meats       refreeze        cook and serve         discard
(beef,                    cook and refreeze
veal,
lamb,
pork)
------------------------------------------------------------
Poultry       refreeze        cook and serve        discard
(chicken,                   cook and refreeze
turkey, 
cornish 
game hen,
etc.)
------------------------------------------------------------
Organ Meats   Use within      cook and serve        discard
(liver,       48 hours
kidney,        DO NOT
heart)        REFREEZE
------------------------------------------------------------
Fish and      refreeze        cook and serve        discard
Shellfish                   cook and refreeze
------------------------------------------------------------
Combination  cook and serve  cook and serve         discard
Dishes         cook and
(stews,        refreeze*
casseroles,
meat pies)
------------------------------------------------------------
Dairy Items   refreeze       refreeze or            discard
(milk, cheese,               refrigerate
butter)
------------------------------------------------------------
Produce       refreeze      cook and serve          discard
(vegetables,               cook and refreeze
fruit)
------------------------------------------------------------
Juices        refreeze       refreeze               discard
------------------------------------------------------------
Baked Goods   refreeze       refreeze               serve+
(bread, fruit 
pies, plain 
cakes)
------------------------------------------------------------

Perishable Food Decision Tables

-------------------------------------------------------------
Food                        Action
-------------------------------------------------------------

Milk                        Discard if held above 40 oF over
                            2 hours.
-------------------------------------------------------------
Fruit Juices                Generally safe unrefrigerated for
                            short periods, but discard if
                            cloudy, moldy, or fermented.
-------------------------------------------------------------
Eggs - fresh or 
hard boiled                 Discard if held above 40 oF over\
                            2 hours.
-------------------------------------------------------------
Hard cheeses, butter, 
margarine                   Generally safe unrefrigerated if
                            well-wrapped, but discard if mold
                            or rancid odor develops.
-------------------------------------------------------------
Fresh fruits and 
vegetables                  Generally safe unrefrigerated,
                            but discard if mold, yeasty odor,
                            or slimy texture develops.
-------------------------------------------------------------
Fresh meats and poultry     Discard if held above 40 oF over
                            2 hours.
-------------------------------------------------------------
Lunch meats and hot dogs    Discard if held above 40 oF over
                            2 hours.
-------------------------------------------------------------
Mayonnaise (opened)         Discard if held above 40 oF over
                            2 hours.
-------------------------------------------------------------

Discard prepared foods that are between 50 and 135 deg F. Be sure to take the temperature at the edge of the package-where it will warm up or cool down first.

Using a Food Thermometer Fact Sheet

A food thermometer is essential for all operations that handle food.

To use a food thermometer:

1. Make sure the thermometer and case are clean (wash, rinse, sanitize, and air dry thermometer before and after each use.)
2. When cooking, take the temperature in the center of the food. When receiving perishable foods, check the temperature at the edge of the food.
3. Insert the sensor area (bottom 2 inches) of the thermometer into the food. Wait for the needle to stop moving. Take the temperature reading after the needle has been still for 15 seconds.
4. Recalibrate or adjust thermometer accuracy periodically.

To calibrate a food thermometer:

Recalibrate or adjust the accuracy of your thermometer periodically, after an extreme temperature change (such as going from hot food to frozen food), and if the thermometer is dropped.

Use the ice point method for cold foods or the boiling point method for hot foods.

Ice Point Method:

1. Insert the sensing area of the thermometer into a container with half water and half ice.
2. Wait until the indicator stops moving.
3. Adjust the calibration nut so that the indicator reads 32 deg F (0 deg C).

Boiling Point Method:

1. Insert the sensing area into boiling water.
2. Wait until the indicator stops moving.
3. Adjust the cabration nut so that the indicator reads 212 °F (100 deg C).

Note: The boiling point differs with altitude. The boiling point lowers about 1 °F (0.6 °C) for each 550 feet above sea level.

Learning Center Activity 1:
Evaluating the Safety of Incoming Foods Worksheets

Shelf-Stable Food Evaluation Worksheet

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Code   |  Type of     | Accept or Reject/Comments
       |  Package     |
       | (can, box,   |
       |  pouch)      |
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Perishable Food Safety Quiz

1. Mary and John, two volunteers in a local soup kitchen, disagree about how to take the temperature of perishable foods. Mary says that the temperature should be taken in the center of the food, because that's the last place to get hot or cold. John insists that the temperature should be taken at the edge, because that's the first place to change. Who is right?
2. The chili dinner at the church is canceled due to a snow storm. Estelle takes a huge pot of hot chili to the homeless shelter. The shelter staff has already prepared dinner for the night. What should they do with the chili?
3. A truck load of assorted donated foods arrive at the food bank. The truck is not refrigerated and it's a hot August day. Which of the foods listed below can you keep? Which should you discard?

Food                           Action

bread 
mustard 
mayonaise (unopened) 
canned/bottled fruit juice 
eggs 
hard cheese 
butter 
fresh fruit 
lunch meat 
apple pie yogurt 
milk 
poultry 

Perishable Food Safety Quiz-KEY

1. Mary and John, two volunteers in a local soup kitchen, disagree about how to take the temperature of perishable foods. Mary says that the temperature should be taken in the center of the food, because that's the last place to get hot or cold. John insists that the temperature should be taken at the edge, because that's the first place to change. Who is right?
   Depending on the situations, both Mary and John are right. When food is cooking, you want to check the temperature in the part of the food that will get hot last. That means, the center. When you receive food, you want to check the temperature in the part of the food that will change first. That means at the edge. Remember, to heat leftovers to at least 165 deg F.

2. The chili dinner at the church is canceled due to a snow storm. Estelle takes a huge pot of hot chili to the homeless shelter. The shelter staff has already prepared dinner for the night. What should they do with the chili?
   The chili should be refrigerated or frozen for use at a later time. The shelter staff has several options for safely cooling the chili.
   1) Divide the chili into a number of small containers and refrigerate or freeze immediately.
   2) Place all of the chili in one large shallow container (chili is no more than 2 inches deep) and refrigerate or freeze.
   3) Place the large pot of chili in an ice water bath and stir every 10 minutes until the temperature reaches 40 °F, refrigerate or freeze.

3. A truck load of assorted donated foods arrive at the food bank. The truck is not refrigerated and it's a hot August day. Which of the foods listed below can you keep? Which should you discard?

Food                        Action

bread                       Keep if no signs of mold or
                            spoilage.
mustard                     Keep if container is sealed
                            properly and no signs of
                            spoilage.
mayonaise (unopened)        Keep if container is sealed
                            properly and no signs of
                            spoilage.
canned/bottled fruit juice  Keep if container is sealed and
                            liquid is not cloudy.
eggs                        Discard 
hard cheese                 Keep if in manufacturers package
                            and in good condition with no
                            signs of mold or spoilage. **
                            Note: soft cheeses must be
                            discarded if not kept below 40 
                            deg F. ** 
butter                      Keep if in good condition and no
                            signs of rancidity. 
fresh fruit                 Keep 
lunch meat                  Discard 
apple pie                   Keep 
yogurt                      Keep and use promply 
milk                        Discard
poultry                     Discard

Learning Center Activity 1:
Evaluating Incoming Foods Instruction Sheets

Evaluating Cans and Packages

• Examine Can and Package Defect Posters.
• Read the Evaluating the Safety of Foods You Receive Fact Sheet.
• Study the prelabeled display cans and packages.
• Examine coded cans and packages.
• Use the Shelf-Stable Food Evaluation Worksheet to record your decisions.
• Refer to the key to check your decisions.

Evaluating Perishable Foods

• Examine the Put the Brakes on Food Poisoning and Food Safety Time Bomb Posters.
• Read the Perishable Food Decision Tables.
• Test your knowledge by completing the Perishable Food Safety Quiz.
• Refer to the answer key to check your responses.
• Read the instructions for using a food thermometer.
• Practice reading the food thermometer.

Using a Food Thermometer

• Make sure the thermometer and case are clean.
• Insert the immersion area (bottom 2 inches) into the food. (Center of cooking food, edge of incoming food)
• Wait for needle to stop moving. Read temperature.
• Recalibrate thermometer periodically.