>>LAUREN VERNO: A NEW STUDY RELEASED BY THE U.S. DEPARTMENT OF AGRICULTURE REVEALS THAT
CONSUMERS MAY NOT KNOW HOW TO
SAFELY COOKED FROZEN
FOODS WHICH CAN PUT FAMILIES AT
RISK OF GETTING FOOD BORNE
ILLNESSES
AT HOME. WELL FIRST OF 4 DOES
HAVE A LONG SHELF LIFE, IT’S
IMPORTANT FOR BOTH ADULTS AND
CHILDREN TO KNOW THE NECESSARY
FOOD
SAFETY STEPS SO JOINING US THIS
MORNING TO DISCUSS THIS USDA
FOOD SAFETY EXPERT
MEREDITH CARRUTHERS THANK YOU
SO MUCH FOR JOINING US.
I THINK FRIDAY SO WE ALREADY
HAVE ENOUGH TO WORRY ABOUT WITH
THE
PANDEMIC AND PRETTY MUCH LIFE
IN 2020, THIS IS SOMETHING THAT
WE CAN EASILY AVOID WHAT SHOULD
WE BE DOING.
>> YES, SO FIRST THINGS
ANY KIND OF BEEN PREPARATION WE
RECOMMEND TO ALL ARE FOR FOOD
SAFETY STEPS, THOSE ARE GOING
TO BE CLEAN SEPARATE COOK
AND CHILL. HE STARTED WITH PLAY
HANDS AND UTENSILS AND SURFACES
AS MUCH
AS POSSIBLE. SO RIGHT IN
KEEPING YOUR RAW FOODS SEPARATE
FROM YOUR CODE OR READY TO
EAT FOODS. COOK IS GOING TO BE
COOKING YOUR FOOD TO THE STATE
INTERNAL TEMPERATURE AS
MEASURED BY THEIR DAUGHTER AND
THEN SHOWS THE INJURY
REFRIGERATING ANYTHING IS WRONG
IS LEFTOVERS WITHIN A CERTAIN
AMOUNT OF TIME TO ADDRESS THE
BOARD THAT’S ACTUALLY
CAUSING BROOCH. SO FOLLOWING
THIS FOR DISEASE THAT IS YOUR
FIRST WAY THAT YOU CAN REALLY
MAKE SURE YOU’RE PREVENTING ANY
KIND OF HEAT FOR THIS IN YOUR
HOMES AND YOUR KITCHENS AS WELL
WHEN IT COMES TO THE FROZEN
THAT WE FOUND IN
OUR STUDY FROZEN IS ALSO ARE
REALLY IMPORTANT TO HANDLE
SAFELY NOT ALL FROZEN DESSERT
CONSIDER COAST OR FULLY READY
TO EAT RIGHT OUT OF THE PACKAGE
SO SUPER IMPORTANT TO THE
FOLLOWING THE INSTRUCTIONS ON
THE PACKAGE TO MAKE SURE
THEY’RE HOOKED SO HIGH AND
INTERNAL TEMPERATURE REALLY
KILL ANY SLEEPER CELLS CAUSING
BACTERIA SO WASH YOUR HANDS
USING A MONITOR IS THAT WE JUST
TALKED ABOUT WITH OUR 4 STEPS
REALLY GREAT IN PRACTICE WHEN
YOU’RE DOING FROZEN FOODS
AS WELL.
>>LAUREN VERNO: YEAH, SO MANY
OF US AT THIS POINT ARE BECAUSE
WE’RE AT HOME ARE USING A LOT
OF MEAT AT HOME, WHICH MEANS
YOU KNOW PUTTING IT IN THE
FREEZER KEEPING IT SAFELY.
WHAT ABOUT SOMEONE YOU KNOW WE
PUT SOME FOOD IN THE FRIDGE, WE
DECIDED THE SEA ON THE FREEZER
IS THERE TIMINGS THAT YOU
RECOMMEND.
>> YES, SO YOU
POULTRY PRIZE, IT’S NOT GOING
TO BE LIKE YOUR CHICKEN GROUND
TURKEY STUFF
LIKE THAT WE REALLY RECOMMEND
TO EITHER CUT OR FREEZE WITHIN
ABOUT ONE TO
2 DAYS. THE REASON FOR THAT IS
BECAUSE AFTER THAT TIME FRAME
THEY HAVE A HIGHER LIKELIHOOD
STARTED JUST OIL AND ULTIMATELY
THAT MEANS THAT IT IS NO LONGER
GREAT E
FOR WHOLE CUTS OF BEEF
LAMB, THOSE TIME FRAMES A
LITTLE BIT LONGER THAN POULTRY,
IT’S GOING TO 4 TO 5 DAYS THAT
YOU HAVE IN ORDER
TO COOK OR FREEZE SO AS YOU’RE
HEADING OUT TIME FOR GRIEVING
RIGHT AFTER THE PURCHASE A
BRUISING IS A GREAT OPTION IS
GOING TO HELP ULTIMATELY
EXTENDS THAT TIME FRAME THE
PRODUCT WILL BE GOOD TO USE FOR
SO YOU DON’T THINK THAT USING
IT RIGHT AWAY, ESPECIALLY
PEOPLE RIGHT NOW IT LIMITING
TRIPS TO THE GROCERY STORE OR
KIND OF BUYING A LITTLE MORE
THAN A
MONTH USUALLY, SO FREEZING AND
THE GREAT OPTION TRYING TO DO
THE SAME THING JUST ANY MAJOR
USE YOUR PRODUCTS WITH ITS
PRIME
TIME FRAME.
>>LAUREN VERNO: AND I’M
ASSUMING WE SHOULD USE THOSE
SAME PROTOCOLS THAT YOU WERE
JUST MENTIONING EARLIER
WITH HANDLING THE RAW MEAT WHEN
YOU TAKE IT OUT OF THE FRIDGE
EVENTUALLY COOK IT.
YES
ABSOLUTELY SOME REAL THE
FORCEPS ARE REALLY GOING TO
COME INTO PLAY ANY TIRE AND
LIKE THIS WHETHER IT’S
BROUGHT WORK. HOWEVER WITH RAW
PRODUCTS, ESPECIALLY YOU’RE
GOING TO BE A LITTLE BIT MORE
FOCUS ON PREVENTING CROSS
CONTAMINATION. SO YOU CAN DO
THAT I WASHING YOUR HANDS AS
MUCH AS POSSIBLE AFTER BEFORE
AND AFTER THE TEST THIS
PRODUCTS AS WELL AS REALLY
KEEPING THEM SEPARATE FROM
ANYTHING THAT’S READY TO EAT
HER WATCHING AND MAJORS JUICES
ARE
GOING ANYWHERE THAT YOU MAY NOT
BE SEEING OR MAY NOT BE
KNOWLEDGEABLE ABOUT IT TO CLEAN
LATER SO,
YES REALLY FOCUSING ON THOSE 4
STEPS WITH THE PRODUCTS BEING
TAKEN OUT OF THE FREEZER AS
WELL IS GOING TO BE ESSENTIAL
FOR ANYTHING MORE
ABOUT THIS. IT’S ALL RIGHT
THERE 97% OF PEOPLE DON’T WASH
THEIR HANDS BEFORE THEY PREP
THE FOOD.
WASH YOUR HANDS AS MUCH AS
POSSIBLE RIGHT NOW.
>> THIS STUDY WAS DONE BEFORE COVID-19 HERE BEFORE THE PANDEMIC SO WE’RE NOT SURE HOW
TO MAYBE CHANGE A LITTLE BIT
MORE NOW THAT PEOPLE ARE BEING
A BIT MORE CAUTIOUS NOT
WATCHING BUT YEAH, IT’S
IN AFTER WHAT WE FOUND IS THAT
PEOPLE ARE YOUR SUPPLY
SUFFICIENT LEE WASHING THEIR
HANDS ANY TIME THAT THEY ARE
PREPARING 97% OF THE TIME
HANDWASHING EITHER WAS AND
DAUGHTER WAS
IN DIRE WITH ALL OF THE 5 STEPS
COMPLETED PROPERLY SO ONE OF
THE BIGGEST THINGS THAT PEOPLE
ARE DOING TO WASH THEIR HANDS
PROPERLY US FROM THEIR HANDS
FOR THE FULL 20 SECONDS AT TIME
FRAME IS GOING TO BE REALLY
ESSENTIAL FOR REDUCING ANY
BACTERIA THAT ARE ON YOUR COULD
TRANSMIT OR TRANSPORTS OTHER
PLACES AND ESSENTIALLY IT’S THE
SECOND KEY TEST SOMETHING AND
THEN
EAT IT. SO START YOUR HANDS FOR
20 SECONDS AS WELL AS FOLLOWING
ALL THE OTHER SUSPECT AND
WATCHING IS
REALLY ESSENTIAL. I THINK THE
IMPORTANT ELEMENTS AS WELL AS
OTHER ILLNESSES ON SPECIALLY
OUT IT’S GOING TO BE YOU
KNOW FLED THE SCENE AND STUFF
LIKE THAT AND AND I WAS STILL
UP AND STARTED A LOT
PLACES.
>>LAUREN VERNO: SO YOU CAN TAKE
ANYTHING OUT OF THIS INTERVIEW
WASH YOUR HANDS AS MUCH AS
POSSIBLE. WASH YOUR
HANDS FOLLOW.
>> ALL OF YOUR PACKAGE
INSTRUCTIONS ON YOUR FROZEN
GOODS AS WELL AS YOU JUST DO
THE THERMOMETERS AND REALLY
THAN A POINT THAT WE’RE TRYING
TO HONE IN ON AFTER WE GOT THE
RESULTS OF THIS STUDY.
>>LAUREN VERNO: THANK YOU SO