| Will food that's stored in a freezer for a long period of time be safe to eat? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question9.aspx | Will food that's stored in a freezer for a long period of time be safe to eat? | Safe food that was properly handled and stored at 0° F (-18° C) will remain safe. Only the quality of foods suffers with lengthy freezer storage. Tenderness, flavor, aroma, juiciness, and color of frozen foods can all be affected. | | |
| What food storage tips can help prevent foodborne illness? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question8.aspx | What food storage tips can help prevent foodborne illness? | <ul>
<li>The first rule of food storage in the home is to refrigerate or freeze perishables right away. The refrigerator temperature should be 40 degrees Fahrenheit (5 degrees Celsius), and the freezer should be zero F (minus 18 C). </li>
<li>Check both "fridge" and freezer periodically with a refrigerator/freezer thermometer. </li>
<li>Poultry and meat heading for the refrigerator may be stored as purchased in the plastic wrap for a day or two. If only part of the meat or poultry is going to be used right away, it can be wrapped loosely for refrigerator storage.</li>
<li>Just make sure juices can't escape to contaminate other foods. <br>Wrap tightly foods destined for the freezer. Leftovers should be stored in tight containers. </li>
<li>Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.</li>
<li>Seafood should always be kept in the refrigerator or freezer until preparation time. </li>
<li>Don't crowd the refrigerator or freezer so tightly that air can't circulate. </li>
<li>Check the leftovers in covered dishes and storage bags daily for spoilage. Anything that looks or smells suspicious should be thrown out. </li>
<li>A sure sign of spoilage is the presence of mold, which can grow even under refrigeration. While not a major health threat, mold can make food unappetizing. Most moldy foods should be thrown out. But you might be able to save molding hard cheeses, salami, and firm fruits and vegetables if you cut out not only the mold but a large area around it. Cutting the larger area around the mold is important because much of the mold growth is below the surface of the food. </li>
<li>Always check the labels on cans or jars to determine how the contents should be stored. Many items besides fresh meats, vegetables, and dairy products need to be kept cold. For instance, mayonnaise and ketchup should go in the refrigerator after opening. If you've neglected to refrigerate items, it's usually best to throw them out. </li>
<li>Some precautions will help make sure that foods that can be stored at room temperature remain safe. Potatoes and onions should not be stored under the sink because leakage from the pipes can damage the food.</li>
<li>Potatoes don't belong in the refrigerator, either. Store them in a cool, dry place. </li>
<li>Don't store foods near household cleaning products and chemicals. </li>
<li>Check canned goods to see whether any are sticky on the outside. This may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store, which should notify the ADFCA. <br></li></ul>
<p> </p> | | |
| How long can leftover food be left out of the refrigerator? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question7.aspx | How long can leftover food be left out of the refrigerator? | <p>Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness. </p>
<p>Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, "It's not worth a food-borne illness for the small amount of food usually involved." </p>
<p>Heat adequately refrigerated leftover food before use. </p> | | |
| What is The Proper way to defrost frozen meat? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question6.aspx | What is The Proper way to defrost frozen meat? | The best way to defrost frozen meat is to leave it overnight in the refrigerator. Make sure to put it at the lowest part of the refrigerator and to avoid any dripping by placing the meat in a deep bowl. | | |
| How can I protect myself from getting the bird flu from food? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question4.aspx | How can I protect myself from getting the bird flu from food? | <p>Consumers can play an active role in preventing infections both with bird flu virus and with common foodborne pathogens by following safe food handling guidelines: </p>
<ul>
<li>Wash your hands with soap and water after handling raw poultry and eggs to remove the virus. </li>
<li>Wash countertops, knives, cutting boards, and other utensils with hot soapy water to prevent cross-contamination from contaminated poultry and eggs to other foods. </li>
<li>Follow recommended cooking times and temperatures for eggs. Cook foods containing eggs thoroughly (cook until the egg yolk and egg white are firm; scrambled eggs should not be runny, and casseroles and other dishes containing eggs should be cooked to 160 degrees Fahrenheit. Refrigeration and freezing do not kill influenza virus. <br><br></li></ul> | | |
| What is the proper temperature for your refrigerator? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question5.aspx | What is the proper temperature for your refrigerator? | <p><font size="1"> <span style="color:black;line-height:160%;font-family:"tahoma","sans-serif";font-size:8pt;">Refrigerators should stay at 41 °F (5 °C) or less. A temperature of 41 °F (5 °C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick from them. <br><br>Freezing at zero °F (minus 18 °C) or less stops bacterial growth (although it won't kill all bacteria already present). </span></font></p><font size="1">
</font><p><font size="1"> </font></p> | | |
| Is it safe to eat raw eggs? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question3.aspx | Is it safe to eat raw eggs? | <p>ADFCA discourages the consumption of eggs that have not been adequately cooked. ADFCA advises consumers to avoid eating or tasting foods that may contain raw or lightly-cooked eggs, such as: <br></p>
<ul>
<li>Raw batter, filling, or cookie dough made with raw eggs </li>
<li>Homemade and fresh-made dressings and sauces made with raw eggs such as mayonnaise; homemade ice cream; mousse </li>
<li>Commercial mayonnaise, dressings, and sauces that contain pasteurized eggs are safe to eat. Egg mixtures made with an egg-milk base cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) also are safe. Use a thermometer to make sure the mixtures reach the correct temperature. </li></ul> | | |
| How do microwaves work? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question13.aspx | How do microwaves work? | <p>Microwaves are very-high-frequency radio waves that swing back and forth at a frequency of about 2 billion cycles per second. During this process, they make certain molecules move, and once they're moving, they're hot. Microwaves enter food from the outside, and penetrate instantly into a chunk of food, heating and cooking as they go.</p>
<p>The reference used is FDA Web page http://www.cfsan.fda.gov/~lrd/advice.html<br></p><a href="http://www.cfsan.fda.gov/~lrd/advice.html"></a> | | |
| How can Consumers Reduce the Risk of Foodborne Illness From Fresh Produce? | https://www.adafsa.gov.ae/English/FAQs/GeneralFAQs/Pages/Question11.aspx | How can Consumers Reduce the Risk of Foodborne Illness From Fresh Produce? | <p>Foodborne illness can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons with foodborne illness can experience fever, diarrhea, nausea, vomiting and abdominal pain. </p>
<ul>
<li>Following are some steps that consumers can take to reduce the risk of foodborne illness from fresh produce:<br>At home, chill and refrigerate foods. After purchase, put produce that needs refrigeration away promptly. (Fresh whole produce such as bananas and potatoes do not need refrigeration.) Fresh produce should be refrigerated within two hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than two hours. </li>
<li>Wash hands often. Hands should be washed with hot soapy water before and after handling fresh produce, or raw meat, poultry, or seafood, as well as after using the bathroom, changing diapers, or handling pets. </li>
<li>Wash all fresh fruits and vegetables with cool tap water immediately before eating. Don't use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush.</li>
<li>Wash surfaces often. Cutting boards, dishes, utensils, and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce, or raw meat, poultry, or seafood. Sanitize after use with a solution of 1 teaspoon of chlorine bleach in 1 quart of water Then rinse with water to get rid of any traces of chlorine. </li>
<li>Don't cross contaminate. Use clean cutting boards and utensils when handling fresh produce. If possible, use one clean cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. During food preparation, wash cutting boards, utensils or dishes that have come into contact with fresh produce, raw meat, poultry, or seafood. Do not consume ice that has come in contact with fresh produce or other raw products. </li>
<li>Use a cooler with ice or use ice gel packs when transporting or storing perishable food outdoors, including cut fresh fruits and vegetables. </li></ul>
<p>Following these steps will help reduce the risk of foodborne illness from fresh produce <br></p>
<p> </p> | | |
