POCKET GUIDE - Bright Futures - American Academy of Pediatrics

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Nutrition Tools 72 Bright FUTURES ■■ basiCs for handling food safely, ConTinued Preparation ■ Always wash your hands with warm water and soap for 20 seconds before and after handling food. ■ Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meat, wash the cutting board, utensils, and countertops with hot, soapy water. ■ Sanitize cutting boards, utensils, and countertops with a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. ■ Marinate meat and poultry in a covered dish in the refrigerator. Thawing ■ Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. ■ Cold water: For faster thawing, place food in a leak-proof plastic bag, and submerge the bag in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. ■ Microwave: For fastest thawing, use the microwave. Place food in cookware that is manufactured for use in the microwave and cover with a lid or microwave-safe plastic wrap to hold in moisture and provide safe, even heating. Cook meat, poultry, egg casseroles, and fish immediately after microwave thawing. Cooking (Minimal Internal Temperature) ■ Beef, veal, and lamb steaks; roasts; and chops cooked to 145°F. ■ All cuts of pork cooked to 160°F. ■ Ground beef, veal, and lamb cooked to 160°F. ■ Poultry cooked to 165°F.
■■ basiCs for handling food safely, ConTinued Serving ■ Hot food should be held at 140°F or warmer. ■ Cold food should be held at 40°F or colder. ■ At buffets, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice. ■ Perishable food should not be kept at room temperature for more than 2 hours (1 hour when the temperature is above 90°F). Leftovers ■ Discard any perishable food kept at room temperature for more than 2 hours (1 hour if the temperature was above 90°F). ■ Place perishable food in shallow containers and immediately put it in the refrigerator or freezer for rapid cooling. ■ Use cooked leftovers within 4 days. Refreezing ■ Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. For meat thawed by other methods, cook before refreezing. a Adapted from US Department of Agriculture, Food Safety and Inspection Service. Basics for Handling Food Safely. Washington, DC. US Department of Agriculture, Food Safety and Inspection Service; 2006. 73 Bright FUTURES Nutrition Tools
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T H I R D E D I T I O N P O C K E T
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American Academy of Pediatrics Depa
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Bright Futures: Nutrition v Bright
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viii Bright FUTURES Bright Futures:
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x Bright FUTURES today many familie
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■■ infanCy oVerView infancy is
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■ Does your baby receive anything
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physical Activity ■ Discouraging
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■ Are you taking or do you plan t
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■ What vitamin or mineral supplem
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■ Are you worried about having en
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Screening and Assessment ■ if pos
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Anticipatory Guidance discuss with
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■ introducing iron-fortified, sin
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