Fairs, church dinners, fire company chicken barbecues, booster club hoagie sales, organizational bake sales...nonprofit food fund-raisers are an excellent way to socialize with the community while earning money for organizational activities.
However, did you know that from 1990-2004, over 1,700 people became ill from food purchased at Pennsylvania nonprofit food-raisers? How will your organization protect it’s customers from food-borne illness? Does your organization know the food safety risks that result from cooking large volumes of food? Does your organization know how to prevent the food safety risks that result from cooking large volumes of food?
You and your organization have so much to gain from a successful food fund-raiser. Don’t risk your customer’s health or damaging your organization’s reputation. Find out to keep your next food fund-raiser safe from foodborne illness. Topics covered include: The causes of food-borne illness, planning a safe event, safe purchasing, storage, preparation, and service for a crowd, monitoring and record keeping, and cleaning and sanitizing.
Course Instructor: Lynn James, M.S., R.D., L.D.N. Penn State Extension Educator and Registered Dietitian
Dates & Locations:
Date: Tuesday, June 1, 2010
Time: 6:00 p.m.-9:00 p.m.
Location: Penn State Extension Northumberland County 443 Plum Creek Road Sunbury, PA
Date: Tuesday, June 29 , 2010
Time: 6:00 p.m.-9:00 p.m.
Location: Penn State Extension Union County 343 Chestnut Street Mifflinburg PA
Workshop fee: $ 20.00
To register, call the Penn State Cooperative Extension, Northumberland County office at (570)-988-3950 to have a registration brochure mailed, or print one from our website: http://northumberland.extension.psu.edu
Tuesday, May 11, 2010
Food Preservation Courses Coming your Way
Planning to plant a garden this spring? Learn how to select the best plant varieties for preserving and to safely preserve vegetables, fruits, and more.
Does the vision of a metal canner with strange looking gauges scare you away from pressure canning? This is the workshop to overcome the fear of using a pressure canner. Or, perhaps you are an experienced canner, but are looking for updates and new recipes. We’ll learn how a pressure canner works as we walk through each step involved in safely canning. We’ll also review when you need to can under pressure, how to safely can without pressure using a boiling water bath, and how to freeze correctly. Safe, tested recipes and procedures will be shared for preserving, including green beans, tomatoes, and peaches. The last half hour we will cover how to prepare and judge canned goods for winning county fairs. Bring your canners for testing of the dial gauge and safety inspection.
Dates & Locations:
When: Tuesday June 8, 4:15-5:45 PM Location: Central Susquehanna Intermediate Unit (CSIU), 90 Lawton Lane, Milton
September 8; 6-8 PM Location: Now We're Cooking, Inc. 467 RIver Ave. Williamsport
Registration Fee: $10.00 per person per class
To register, call the Penn State Cooperative Extension, Northumberland County office at (570)-988-3950 to have a registration brochure mailed, or print one from our website: http://northumberland.extension.psu.edu
Does the vision of a metal canner with strange looking gauges scare you away from pressure canning? This is the workshop to overcome the fear of using a pressure canner. Or, perhaps you are an experienced canner, but are looking for updates and new recipes. We’ll learn how a pressure canner works as we walk through each step involved in safely canning. We’ll also review when you need to can under pressure, how to safely can without pressure using a boiling water bath, and how to freeze correctly. Safe, tested recipes and procedures will be shared for preserving, including green beans, tomatoes, and peaches. The last half hour we will cover how to prepare and judge canned goods for winning county fairs. Bring your canners for testing of the dial gauge and safety inspection.
Dates & Locations:
When: Tuesday June 8, 4:15-5:45 PM Location: Central Susquehanna Intermediate Unit (CSIU), 90 Lawton Lane, Milton
September 8; 6-8 PM Location: Now We're Cooking, Inc. 467 RIver Ave. Williamsport
Registration Fee: $10.00 per person per class
To register, call the Penn State Cooperative Extension, Northumberland County office at (570)-988-3950 to have a registration brochure mailed, or print one from our website: http://northumberland.extension.psu.edu
Monday, March 22, 2010
Join the StrongWomen-Healthy Hearts Program!
Heart disease is the leading cause of death for women in the United States. Heart disease and stroke can also limit a woman’s ability to do the everyday things that she is used to doing.
To improve women’s health in the central Susquehanna valley and statewide, Penn State Extension will be offering Strong Women-Healthy Hearts classes, beginning in Sunbury this spring. An informational meeting will be held March 31 from 2:30-4 p.m. at the Penn State Cooperative Extension Office in Sunbury. An orientation and assessment meeting will be held April 5, and classes will begin April 12, meeting from 2:30-3:30 p.m. Mondays and Wednesdays, running through June 30.
The team at Tufts University in Boston, Massachusetts who brought strength-training programs to midlife and older women throughout Pennsylvania has developed an exercise and nutrition program designed to help women improve their heart health. The StrongWomen – Healthy Hearts Program is a fun, hands-on way to make positive changes to help you eat better, move more, and improve your general health and well-being. Classes focus on nutrition and exercise and include topics such as menu planning and portion control.
If you participate in the Program, you will also be asked to participate in research to learn about the best ways to spread this program so that it can be brought to women all over the country in the communities where they live. This research, which is funded by the Centers for Disease Control and Prevention, is being conducted through a partnership between Pennsylvania State University and Tufts University. Penn State University Cooperative Extension was awarded a subcontract to conduct this research in the state of Pennsylvania.
Women are eligible for this study if they are 40 years of age or older; have a body mass index (BMI) between 24 and 45; live independently (not in assisted living or nursing home); are not currently getting much exercise; are willing to consent to participate in this research study; and are able to provide evidence that starting an exercise program will be safe for them.
For further information on the StrongWomen – Healthy Hearts Program, and to register for the information session, please contact:
Lynn James, M.S., R.D., L.D.N., Penn State Cooperative Extension in Northumberland County 443 Plum Creek Road, Sunbury, PA 17801 ljames@psu.edu, 570-988-3950
Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodations or have questions about the physical access provided or other questions, please contact course instructor and registered dietitian Lynn James, M.S, R.D., Penn State Extension Northumberland County at (570) 988-3950 or via email at Ljames@psu.edu in advance of your participation or visit. Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.
To improve women’s health in the central Susquehanna valley and statewide, Penn State Extension will be offering Strong Women-Healthy Hearts classes, beginning in Sunbury this spring. An informational meeting will be held March 31 from 2:30-4 p.m. at the Penn State Cooperative Extension Office in Sunbury. An orientation and assessment meeting will be held April 5, and classes will begin April 12, meeting from 2:30-3:30 p.m. Mondays and Wednesdays, running through June 30.
The team at Tufts University in Boston, Massachusetts who brought strength-training programs to midlife and older women throughout Pennsylvania has developed an exercise and nutrition program designed to help women improve their heart health. The StrongWomen – Healthy Hearts Program is a fun, hands-on way to make positive changes to help you eat better, move more, and improve your general health and well-being. Classes focus on nutrition and exercise and include topics such as menu planning and portion control.
If you participate in the Program, you will also be asked to participate in research to learn about the best ways to spread this program so that it can be brought to women all over the country in the communities where they live. This research, which is funded by the Centers for Disease Control and Prevention, is being conducted through a partnership between Pennsylvania State University and Tufts University. Penn State University Cooperative Extension was awarded a subcontract to conduct this research in the state of Pennsylvania.
Women are eligible for this study if they are 40 years of age or older; have a body mass index (BMI) between 24 and 45; live independently (not in assisted living or nursing home); are not currently getting much exercise; are willing to consent to participate in this research study; and are able to provide evidence that starting an exercise program will be safe for them.
For further information on the StrongWomen – Healthy Hearts Program, and to register for the information session, please contact:
Lynn James, M.S., R.D., L.D.N., Penn State Cooperative Extension in Northumberland County 443 Plum Creek Road, Sunbury, PA 17801 ljames@psu.edu, 570-988-3950
Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodations or have questions about the physical access provided or other questions, please contact course instructor and registered dietitian Lynn James, M.S, R.D., Penn State Extension Northumberland County at (570) 988-3950 or via email at Ljames@psu.edu in advance of your participation or visit. Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.
Thursday, February 25, 2010
Lowering Blood Pressure- Costs, Savings and Tips for All
Lowering Blood Pressure- Costs, Savings and Tips for All
By Lynn James, M.S., R.D. L.D.N.
Penn State Extension Educator, Northumberland County
Two new studies, the first by National Institutes of Health (NIH) and the other by a non-profit research organization RAND, prove that many potential health and financial benefits can be reaped if Americans cut their average sodium intake. The research clearly document how following a healthier diet and current medical guidelines reduce high blood pressure in dramatic ways.
The researchers estimate if the average sodium intake fell to the recommended level of 2,300 mg per day, there would be 11 million fewer cases of high blood pressure each year. This could save $26 billion in health care costs alone. At present, nearly 73 million American adults have high blood pressure (above 140/90 mm Hg), and 59 million have pre-hypertension, (above the normal 120/80 mm Hg). The costs of treating high blood pressure and related heart disease and strokes are currently $73 billion. Hypertension (high blood pressure) triggers more than one-third of heart attacks, is a leading cause of strokes and kidney failure, is common in diabetics, and plays a role in blindness and even dementia. Anyone can get high blood pressure, but leading risk factors are getting older, being overweight and inactive, and having an unhealthy diet.
The NIH committee's findings include:
—Too many with hypertension and medical professionals don’t treat the disease if only the top number in a blood pressure reading — the systolic pressure — is high. That's contrary to treatment guidelines. Both the top and bottom, diastolic, are important to control.
—Too little dietary potassium and too much sodium fuel high blood pressure. Only 2% of adults eat enough potassium, mostly due to a diet low in fruits and vegetables. An adequate intake of potassium is 4700 mg, but most Americans average half that amount. The largest sources of sodium in our diets are: 10% from foods naturally consumed, 10-25% from use of a saltshaker, and 75% from processed foods (boxed, canned) and eating out.
—Centers for Disease Control (CDC) should work with food manufacturers to lower the sodium hidden inside processed foods, our main source of sodium. The average adult is thought to eat about 3,400 milligrams of sodium a day; the recommended daily limit is 2,300 mg, which could reduce systolic blood pressure by 8 mm/Hg.
—If everyone who is overweight lost 10 pounds, reducing an average systolic blood pressure 10mm Hg, the nation's hypertension cases could drop 8 percent. In addition, engaging in 30 minutes of daily physical activity cuts another 4-9 mm Hg.
Here are some practical ways families and individuals can reduce their risk for high blood pressure, or reduce it if it is already above 120/80:
Limit salt (sodium) in your diet to less than 1 teaspoon (2300 mg) by:
• Use little to no salt at the table or cooking.
• Try herb mixture to season soups, vegetables, main dishes and dips.
• Check Nutrition Facts labels- a low sodium food is less than 140 mg sodium or below 5 percent Daily Value for 1 serving. Choose or prepare meals with 500-600 mg sodium.
Tips: Ask waitress or cook to not add salt to your foods. Read Nutrition Facts food labels and restaurant publications for sodium content before purchasing.
Eat more fresh fruits, vegetables, and dairy
Ten years of research tell us the DASH Diet- Dietary Approaches to Reduce Hypertension, lowers high blood pressure an average of 10 mmHg or more by daily adding foods naturally rich in potassium, calcium, magnesium and lower in sodium:
• 3-4 cups of low-fat or skim milk, low fat yogurt (for calcium)
• 2-21/2 cups each of fruits & vegetables (for potassium)
• ½-1 ounce of beans, or nuts most days (for magnesium)
Tip: Add beans or nuts (1-2 tablespoons) to salads, serve milk with meals, cut back on chips, fried foods, and fast food to lower fat & salt.
Try experimenting with fresh and dried herbs to season your foods without added salt
Use fresh when available at Farmer’s Markets or check produce sections of grocery stores. In general, use 3 times as much fresh herb as dry herb. Try these new herb blends below to season your foods without any added salt. Directions: Combine the ingredients in a jar. Cover tightly, and shake. Keep in a cool, dark, dry place. Yield: ½ cup
Mixed Herb Blend: Blend ¼ cup dried parsley flakes, 2 tablespoons dried tarragon, 1 tablespoon each of dried oregano, dill weed, and celery flakes. Try with fish, eggs, salads, meats, soups.
Mexican Chili Blend: Blend ¼ cup chili powder, 1 tablespoon each of ground cumin and onion powder, 1 teaspoon each of dried oregano, garlic powder, and ground red pepper, and ½ teaspoon cinnamon. Try with salads, ground meats, and poultry.
Greek Blend: Blend 3 tablespoons each of garlic powder and dried lemon peel, 2 tablespoons dried oregano, and a teaspoon of black pepper. Try with tomatoes, other cooked vegetables, and salsa.
Easy Dip Blend: For use when mixing with cottage cheese, yogurt, cheese, or low-fat sour cream. Blend ¼ cup dried dill weed and 1 tablespoon each of dried chives, garlic powder, dried lemon peel, and dried chervil.
Sources:http://www.nal.usda.gov/fnic/DRI//DRI_Water/186-268.
http://www.nhlbi.nih.gov/guidelines/hypertension/express.pdf
By Lynn James, M.S., R.D. L.D.N.
Penn State Extension Educator, Northumberland County
Two new studies, the first by National Institutes of Health (NIH) and the other by a non-profit research organization RAND, prove that many potential health and financial benefits can be reaped if Americans cut their average sodium intake. The research clearly document how following a healthier diet and current medical guidelines reduce high blood pressure in dramatic ways.
The researchers estimate if the average sodium intake fell to the recommended level of 2,300 mg per day, there would be 11 million fewer cases of high blood pressure each year. This could save $26 billion in health care costs alone. At present, nearly 73 million American adults have high blood pressure (above 140/90 mm Hg), and 59 million have pre-hypertension, (above the normal 120/80 mm Hg). The costs of treating high blood pressure and related heart disease and strokes are currently $73 billion. Hypertension (high blood pressure) triggers more than one-third of heart attacks, is a leading cause of strokes and kidney failure, is common in diabetics, and plays a role in blindness and even dementia. Anyone can get high blood pressure, but leading risk factors are getting older, being overweight and inactive, and having an unhealthy diet.
The NIH committee's findings include:
—Too many with hypertension and medical professionals don’t treat the disease if only the top number in a blood pressure reading — the systolic pressure — is high. That's contrary to treatment guidelines. Both the top and bottom, diastolic, are important to control.
—Too little dietary potassium and too much sodium fuel high blood pressure. Only 2% of adults eat enough potassium, mostly due to a diet low in fruits and vegetables. An adequate intake of potassium is 4700 mg, but most Americans average half that amount. The largest sources of sodium in our diets are: 10% from foods naturally consumed, 10-25% from use of a saltshaker, and 75% from processed foods (boxed, canned) and eating out.
—Centers for Disease Control (CDC) should work with food manufacturers to lower the sodium hidden inside processed foods, our main source of sodium. The average adult is thought to eat about 3,400 milligrams of sodium a day; the recommended daily limit is 2,300 mg, which could reduce systolic blood pressure by 8 mm/Hg.
—If everyone who is overweight lost 10 pounds, reducing an average systolic blood pressure 10mm Hg, the nation's hypertension cases could drop 8 percent. In addition, engaging in 30 minutes of daily physical activity cuts another 4-9 mm Hg.
Here are some practical ways families and individuals can reduce their risk for high blood pressure, or reduce it if it is already above 120/80:
Limit salt (sodium) in your diet to less than 1 teaspoon (2300 mg) by:
• Use little to no salt at the table or cooking.
• Try herb mixture to season soups, vegetables, main dishes and dips.
• Check Nutrition Facts labels- a low sodium food is less than 140 mg sodium or below 5 percent Daily Value for 1 serving. Choose or prepare meals with 500-600 mg sodium.
Tips: Ask waitress or cook to not add salt to your foods. Read Nutrition Facts food labels and restaurant publications for sodium content before purchasing.
Eat more fresh fruits, vegetables, and dairy
Ten years of research tell us the DASH Diet- Dietary Approaches to Reduce Hypertension, lowers high blood pressure an average of 10 mmHg or more by daily adding foods naturally rich in potassium, calcium, magnesium and lower in sodium:
• 3-4 cups of low-fat or skim milk, low fat yogurt (for calcium)
• 2-21/2 cups each of fruits & vegetables (for potassium)
• ½-1 ounce of beans, or nuts most days (for magnesium)
Tip: Add beans or nuts (1-2 tablespoons) to salads, serve milk with meals, cut back on chips, fried foods, and fast food to lower fat & salt.
Try experimenting with fresh and dried herbs to season your foods without added salt
Use fresh when available at Farmer’s Markets or check produce sections of grocery stores. In general, use 3 times as much fresh herb as dry herb. Try these new herb blends below to season your foods without any added salt. Directions: Combine the ingredients in a jar. Cover tightly, and shake. Keep in a cool, dark, dry place. Yield: ½ cup
Mixed Herb Blend: Blend ¼ cup dried parsley flakes, 2 tablespoons dried tarragon, 1 tablespoon each of dried oregano, dill weed, and celery flakes. Try with fish, eggs, salads, meats, soups.
Mexican Chili Blend: Blend ¼ cup chili powder, 1 tablespoon each of ground cumin and onion powder, 1 teaspoon each of dried oregano, garlic powder, and ground red pepper, and ½ teaspoon cinnamon. Try with salads, ground meats, and poultry.
Greek Blend: Blend 3 tablespoons each of garlic powder and dried lemon peel, 2 tablespoons dried oregano, and a teaspoon of black pepper. Try with tomatoes, other cooked vegetables, and salsa.
Easy Dip Blend: For use when mixing with cottage cheese, yogurt, cheese, or low-fat sour cream. Blend ¼ cup dried dill weed and 1 tablespoon each of dried chives, garlic powder, dried lemon peel, and dried chervil.
Sources:http://www.nal.usda.gov/fnic/DRI//DRI_Water/186-268.
http://www.nhlbi.nih.gov/guidelines/hypertension/express.pdf
Wednesday, December 16, 2009
Holiday Materials - eXtension
Holiday Materials - eXtension
Looking for healthier holiday ways to eat, cook, avoid weight gain, and more? Check this link for extensive resources from Extension health and nutrition colleagues nationwide.
Looking for healthier holiday ways to eat, cook, avoid weight gain, and more? Check this link for extensive resources from Extension health and nutrition colleagues nationwide.
Wednesday, December 2, 2009
Dining With Diabetes
In the December Diabetes Care journal, a new study estimates the number of Americans with diabetes will double in the next 25 years from the current 23.7 million to 44 million. Along with this rise, spending on diabetes care is expected to triple to $336 million. In Pennsylvania, 60% of those with diabetes have high blood pressure and high cholesterol as well. Researchers stress we need to find more opportunities to change our diet and exercise habits to prevent and treat this growing health problem.
Penn State Cooperative Extension in Northumberland County will be offering Dining with Diabetes classes on Wednesdays from 12:30-2:30 p.m., beginning January 6 at the Extension office, 443 Plum Creek Road, Sunbury. Dining with Diabetes is a program for adults with diabetes and their families. Classes are offered weekly for four weeks with a three-month follow-up class. Preregistration is required due to space limitations and a small fee of $35 per person or $50.00 per family is requested. Another evening class will begin March 8, from 6-8 p.m.
Participants will learn how to prepare meals that are healthy, simple, and taste good. Recipes will be demonstrated and participants will have the opportunity to help prepare and taste each one. Participants will also learn up-to-date information on nutrition, meal planning, and exercise as well as how to understand common, diabetes-related medical tests. Recipes, physical activity DVDs, pedometers and materials, Joslin diabetes booklets and handouts will be given to each participant.
Diabetes is a very serious and costly disease, but research has shown that those who learn to manage their blood glucose (sugar) levels, eat healthy, and exercise regularly can lower their risk of complications and lead a healthier and more productive life. Opportunities for A1C and lipid testing will be also be provided to participants.
Registration for this program can be made by calling Penn State Extension office in Northumberland County at (570)-988-3950 or print off a registration brochure from our website at http://northumberland.extension.psu.edu/ under the Food and Nutrition programs link.
Registration deadline is December 30. Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodations or have questions about the physical access provided or other questions, please contact course instructor and registered dietitian Lynn James, M.S, R.D., Northumberland County Extension at (570) 988-3950 or via email at Ljames@psu.edu in advance of your participation or visit.
Dining with Diabetes is sponsored by Penn State Cooperative Extension with partial funding provided by the Pennsylvania Department of Health and the United States Department of Agriculture. Dining with Diabetes is an approved research project conducted by Penn State University. Participation in research is voluntary. HealthAmerica, and other insurers may offer registration reimbursement; check with your insurer for more information.
Penn State Cooperative Extension in Northumberland County will be offering Dining with Diabetes classes on Wednesdays from 12:30-2:30 p.m., beginning January 6 at the Extension office, 443 Plum Creek Road, Sunbury. Dining with Diabetes is a program for adults with diabetes and their families. Classes are offered weekly for four weeks with a three-month follow-up class. Preregistration is required due to space limitations and a small fee of $35 per person or $50.00 per family is requested. Another evening class will begin March 8, from 6-8 p.m.
Participants will learn how to prepare meals that are healthy, simple, and taste good. Recipes will be demonstrated and participants will have the opportunity to help prepare and taste each one. Participants will also learn up-to-date information on nutrition, meal planning, and exercise as well as how to understand common, diabetes-related medical tests. Recipes, physical activity DVDs, pedometers and materials, Joslin diabetes booklets and handouts will be given to each participant.
Diabetes is a very serious and costly disease, but research has shown that those who learn to manage their blood glucose (sugar) levels, eat healthy, and exercise regularly can lower their risk of complications and lead a healthier and more productive life. Opportunities for A1C and lipid testing will be also be provided to participants.
Registration for this program can be made by calling Penn State Extension office in Northumberland County at (570)-988-3950 or print off a registration brochure from our website at http://northumberland.extension.psu.edu/ under the Food and Nutrition programs link.
Registration deadline is December 30. Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodations or have questions about the physical access provided or other questions, please contact course instructor and registered dietitian Lynn James, M.S, R.D., Northumberland County Extension at (570) 988-3950 or via email at Ljames@psu.edu in advance of your participation or visit.
Dining with Diabetes is sponsored by Penn State Cooperative Extension with partial funding provided by the Pennsylvania Department of Health and the United States Department of Agriculture. Dining with Diabetes is an approved research project conducted by Penn State University. Participation in research is voluntary. HealthAmerica, and other insurers may offer registration reimbursement; check with your insurer for more information.
Monday, February 23, 2009
Are expired foods safe to eat?
With the increase in bargain food outlets, and saving money overall, many have questions over the safety of consuming foods past their expiration date. Here’s how to unlock the meaning behind food product coding and dating, and how to avoid purchasing potentially unsafe food.
· “Use by,” “ Best if used by” dates– means the last date the food is likely to be at peak flavor and quality. Cereals and other dry packed foods have these date terms. The food may often decline in flavor and quality (nutrition, taste, color, texture) after this date, but it doesn’t mean it is unsafe.
· “Sell by” tells the retailer the last day the product should be sold. You should buy it before this date, but don’t have to use it by then. Milk and yogurt have sell by dates, and if stored properly, up to 1 week after the use by date.
· “Expiration” For most foods this is the last date they should be eaten or used. Eggs are the exception: if properly stored (refrigerated under 40 degrees F) graded eggs should last 3-5 weeks after the expiration.
· “Coded date”- a series a numbers and/or letters manufacturers use to track foods. It is not meant as a use by date.
· Canned foods– store in clean, dry cool , below 85 degrees F, cabinets to preserve quality. Throw out cans that are leaking, bulging, badly dented– especially a seam, cracked jars or have loose or bulging lids, or have a foul odor. High acid foods are safe for 12-18 months (fruits, tomato products, sauerkraut, vinegar based foods). Low acid foods are safe for 2-5 years, but quality (nutrition, taste, color, texture) often declines after 2 years (vegetables, meats, soups, pasta products).
· Deli meats & prepared foods, leftover combination foods, opened canned foods– most can be stored up to 3 days refrigerated. After 3 days, freeze or throw out. Eat the first day after defrosted.
· Frozen foods– follow expiration dates- this is last day the food should be eaten or used. Look for ice crystals, torn packages, or stains on packages as indications food was not properly held frozen.
· Keep Safe Temperatures– place a thermometer near the front to monitor refrigerators and freezers. Keep refrigerators at 34-39 degrees F; freezers 0 degrees F or less.
Sources: www.fsis.usda.gov. For more information on food safety check www.fightbac.org
· “Use by,” “ Best if used by” dates– means the last date the food is likely to be at peak flavor and quality. Cereals and other dry packed foods have these date terms. The food may often decline in flavor and quality (nutrition, taste, color, texture) after this date, but it doesn’t mean it is unsafe.
· “Sell by” tells the retailer the last day the product should be sold. You should buy it before this date, but don’t have to use it by then. Milk and yogurt have sell by dates, and if stored properly, up to 1 week after the use by date.
· “Expiration” For most foods this is the last date they should be eaten or used. Eggs are the exception: if properly stored (refrigerated under 40 degrees F) graded eggs should last 3-5 weeks after the expiration.
· “Coded date”- a series a numbers and/or letters manufacturers use to track foods. It is not meant as a use by date.
· Canned foods– store in clean, dry cool , below 85 degrees F, cabinets to preserve quality. Throw out cans that are leaking, bulging, badly dented– especially a seam, cracked jars or have loose or bulging lids, or have a foul odor. High acid foods are safe for 12-18 months (fruits, tomato products, sauerkraut, vinegar based foods). Low acid foods are safe for 2-5 years, but quality (nutrition, taste, color, texture) often declines after 2 years (vegetables, meats, soups, pasta products).
· Deli meats & prepared foods, leftover combination foods, opened canned foods– most can be stored up to 3 days refrigerated. After 3 days, freeze or throw out. Eat the first day after defrosted.
· Frozen foods– follow expiration dates- this is last day the food should be eaten or used. Look for ice crystals, torn packages, or stains on packages as indications food was not properly held frozen.
· Keep Safe Temperatures– place a thermometer near the front to monitor refrigerators and freezers. Keep refrigerators at 34-39 degrees F; freezers 0 degrees F or less.
Sources: www.fsis.usda.gov. For more information on food safety check www.fightbac.org
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