| I'd like to give you a few simple reminders about food | | | | enough for you to eat at that sitting; continuing the |
| safety, September being National Food Safety | | | | cycle of reheating food, placing it back into the |
| Education Month. Sometimes we take food safety for | | | | refrigerator, then reheating it again the next day, |
| granted ... keeping leftovers out a bit too long until we | | | | increases the chances of acquiring a foodborne illness. |
| get around to putting it away; leaving hot food at room | | | | 4. Handwashing: Always wash your hands before |
| temperature for hours until all the company has arrived; | | | | cooking, after handling raw foods (such as meat or |
| or taking a chance on eating ten day old take-out | | | | chicken), after using the restroom, and before eating. |
| because "it smells okay"! | | | | The number one cause of food-poisoning is poor |
| Here are five food safety tips to keep you and your | | | | handwashing. Use warm water, lots of soap, and rub |
| family from getting food poisoning: | | | | your hands together to create friction for at least 20 |
| 1. Cook food thoroughly: This means using a meat | | | | seconds each time you wash your hands. |
| thermometer when cooking meat, fish, or chicken. All | | | | 5. Avoid cross-contamination: This is what happens |
| meats should be cooked to at least 145 | | | | when you use the same knife, counter, or cutting |
| degrees--even if rare--but poultry and pork should be | | | | board to cut raw chicken, then raw vegetables for a |
| cooked to at least 165 degrees, ground beef to 160 | | | | salad, or fresh fruits for dessert, or a loaf of bread. |
| degrees. Always place the food thermometer in the | | | | Just as your hands can spread germs to the food you |
| thickest part of the food and away from the bone. | | | | will eat, so can a knife or a cutting surface. Any time a |
| 2. Cool food thoroughly: When putting away leftovers, | | | | utensil comes in contact with raw meat it should be |
| allow food to cool down a bit before placing it in the | | | | thoroughly washed before cutting anything else. Some |
| refrigerator. If the leftover dish is quite large, consider | | | | people have a special cutting board, or special knives, |
| dividing it into smaller portions. The refrigerator should | | | | they use just for raw meat, and another they use for |
| be cold enough to keep chilled foods at 40 degrees or | | | | fresh fruits or vegetables. Just be sure everyone who |
| below. | | | | uses the kitchen knows the rules! |
| 3. Treat leftovers with care: Leftovers should be put | | | | It all comes down to keeping food out of the danger |
| away in the fridge or freezer within two hours. If you | | | | zone temperature range (40-140 degrees) where |
| have company coming late and your meal is sitting out | | | | bacteria grow easily and quickly; keeping HOT foods |
| at room temperature, opt for keeping the food warm | | | | HOT and COLD foods COLD; and always |
| in the oven so that it doesn't cool down to less than | | | | remembering the adage, "When in doubt, throw it out"! |
| 140 degrees. When re-heating leftovers, only warm up | | | | |