JAN'S GROUP HOME SUPPORT

Proper refrigeration of food will keep food from developing bacterial that can make group home support staff and group home residents sick.

Here are some guidelines:

• Read labels-some food in jars and other containers can be stored in the cabinet at room temperature until opened. Once opened, things like spaghetti sauce, apple sauce, Parmesan cheese, etc. need to be refrigerated.
• Refrigerate cooked foods quickly-it will slow down the growth of harmful bacteria.
• Allow air circulation in refrigerator-do not over-stuff or put items too close together when putting in refrigerator.
• Maintain a temperature of 40 degrees or lower-local licensing may require a thermostat in refrigerator.
• Limit time food sits at room temperature-foods that should not be at room temperature longer than2 hours (one hour if temperatures are 90 degrees or above)-raw meat, poultry, eggs, cooked food, or cut vegetables and fruits.
• Safely defrost food-do not defrost at room temperature. Use microwave, cold water, or refrigerator to defrost food. Cook food that is defrosted by microwave or cold water immediately.
• Marinate food properly-once food is put in marinade, cover and refrigerate.
• Cool food quickly-large leftover amounts should be divided up and put in shallow containers to cool quickly. Once cool, food can be transfered into one container.
• Know food storage limits-once food storage limits are reached, discard food.

For more information on food borne illness prevention go to Fight Bac

There might not be funds or time to make a great Italian spaghetti sauce from scratch. You use the inexpensive canned or jar sauce that is sitting in the cabinet as a base and come up with a great tasting sauce.

When adding ingredients add a very small amount, allow it to simmer, taste, and adjust as needed. Saute vegetables, brown meats, and nearly cooked (it can finish in the sauce).

Seasonings that can be added:

• Italian
• Oregano
• Parsley
• Garlic

Vegetables

• Sliced mushrooms
• Chopped onion
• Chopped red bell peppers

Meats

• Ground beef
• Italian sausage
• Meatballs
• Beef stew meat
• Chicken breast

Canned

• Stewed tomatoes
• Tomato paste
• Canned tomatoes
• Tomato puree

Write down what you try and how much you added so you can repeat what works and avoid what didn’t.

Even without residents distracting group home support staff, food sometimes burns. Food burns because the liquid cooked out or it was just left on the burner or in the oven too long.

• Save the food that isn’t burnt. If you catch it in time, take off the top layer and put in a different container so that the burnt smell doesn’t penetrate all the food. Some foods, the outer burnt layer can be scraped off.
• Remove burnt food. Scrape out the burnt food that is inedible and throw away. It’s best to take it directly outside so that the the entire house doesn’t smell.
• Air out the house. Put stove exhaust on high. Open doors and windows temporarily, if needed. Wave a towel near smoke alarm if it is has been triggered.
• Evaluate dinner menu. If too much of dinner was ruined, cook replacement for food that was burnt and had to be discarded.
• Clean burnt pan. Put water in the pan and sprinkle with baking soda. Heat water to boiling and turn off. Allow to soak. By the time dishes need to be done, the burnt food should lift out of the pan. Occasionally additional scrubbing may be needed.

It’s good idea to note in communication log that burnt food was discarded so that the group home manager doesn’t wonder why food is missing and suspect support staff theft.

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