July 19, 2017: New Kitchen Program Coming this Fall! 

Have you ever second guessed yourself if food has gone bad, or wondered if your chicken is cooked enough? What about the old wives tale about putting hot food in a refrigerator? Come join Dr. Shauna Henley, and learn ways to improve your meals, no matter how long you have been preparing food. This 75-minute workshop will let you get your hands dirty and clean! Return home with the tools (give-a-ways for all participants), confidence, and knowledge to avoid a kitchen calamity.  Kitchen Kaizen is a new program offered by the University of Maryland Extension. Never be satisfied, because change (kai) is good (zen). 

This program is to keep everyday home cooks up-to-date on the latest science and techniques to best prevent unnecessary foodborne illness. Topics will include: 1) hand washing for the household; 2) calibrating a food thermometer; 3) myth busting washing produce, and not washing your chicken or other proteins; 4) refrigerator temperatures and what it means for food waste; 5) leftover longevity; 6) cleaning versus sanitizing; and 6) kitchen eye spy. 

Shauna specializes in consumer food safety, and has diligently crafted this program for several years. To her, food safety is all about informed decisions, and she wants to make sure that your household is equipped to make the best decisions with how food is handled at home for your loved ones.  

Edited from the Extracts of Thyme

 

Will you be grillin and chillin this 4th? If so, are you ready? 

https://160isgood.com/

Featured topic-

USDA Meat and Poultry Hotline: 1-888-MPHotline

The USDA Meat and Poultry Hotline can personally answer your food safety questions on weekdays year-round.

The Hotline receives more than 80,000 calls yearly. This toll-free telephone service, which began July 1, 1985, helps prevent foodborne illness by answering questions about the safe storage, handling, and preparation of meat, poultry, and egg products.

Food Safety Questions? Call the USDA Meat and Poultry Hotline

If you have a question about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (1-888-674-6854).

The Hotline is open year-round Monday through Friday from 10 a.m. to 6 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day. Check out the FSIS Web site at www.fsis.usda.gov.

Send email questions to MPHotline.fsis@usda.gov.

Ask Karen! (AskKaren.gov | PregunteleaKaren.gov ) 
FSIS’ automated response system can provide food safety information 24/7 and a live chat during Hotline hours. Mobile phone users can access m.askkaren.gov.

 What is foodborne illness?

  • Foodborne illness is “when a person becomes ill after ingesting contaminated foods or beverages” (Centers for Disease Control, CDC). 
  • Did you know that foodborne illness is largely preventable?
  • Healthy food safety behaviors should be practiced every day, from food shopping through reheating your leftovers.
  • It is important to learn how to keep yourself and your family safe from infectious disease.

**Our website is currently being updated.  As we slowly build our website, we will have trusted (peer reviewed) fact sheets and advice to reduce your family’s chances of experiencing a foodborne illness.  Thank you for your patience.**

                

Section: 
Food Safety
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