The Core Four
Practices There may be an invisible enemy ready to strike. He is
BACTERIA and he can make people sick. In fact, even though consumers
can't see BAC, millions is already invading food products, kitchen
surfaces, knives and other utensils. But consumers have the power to
fight “BACK” and to keep food safe from harmful bacteria. It's as easy
as following these four simple steps: • CLEAN: Wash hands and surfaces
often • SEPARATE: Don’t cross-contaminate • COOK: cook to proper
temperature • CHILL: Refrigerate promptly Clean: Wash Hands and
Surfaces Often • Wash your hands with warm water and soap for at least
20 seconds before and after handling food. • Wash your cutting boards,
dishes, utensils, and counter tops with hot soapy water after preparing
each food item and before you go on to the next food. • Consider using
paper towels to clean up kitchen surfaces. If you use cloth towels wash
them often in the hot cycle of your washing machine. • Rinse fresh
fruits and vegetables under running tap water, including those with
skins and rinds that are not eaten. Rub firm-skin fruits and vegetables
under running tap water or scrub with a clean vegetable brush while
rinsing with running tap water. Separate: Don't Cross-Contaminate!
Cross-contamination is how bacteria can be spread. When handling raw
meat, poultry, seafood and eggs, keep these foods and their juices away
from ready-to-eat foods. • Separate raw meat, poultry, seafood and eggs
from other foods in your grocery shopping cart, grocery bags and in
your refrigerator. • Use one cutting board for fresh produce and a
separate one for raw meat, poultry and seafood. Never place cooked food
on a plate that previously held raw meat, poultry, seafood or eggs.
Cook: Cook to Proper Temperatures Food is safely cooked when it reaches a
high enough internal temperature to kill the harmful bacteria that
cause foodborne illness. Use a food thermometer to measure the
internal temperature of cooked foods. • Use a food thermometer which
measures the internal temperature of cooked meat and poultry to make
sure that the food is cooked to a safe internal temperature. • Cook
roasts and steaks to a minimum of 145°F. All poultry should reach a
safe minimum internal temperature of 165°F as measured with a food
thermometer. Check the internal temperature in the innermost part of
the thigh and wing and the thickest part of the breast with a food
thermometer. • Cook ground meat, where bacteria can spread during
grinding, to at least 160°F. Remember, color is not a reliable indicator
of doneness. Use a food thermometer to check the internal temperature
of your burgers. • Cook fish to 145°F or until the flesh is opaque and
separates easily with a fork. • Bring sauces, soups and gravy to a boil
when reheating. Heat other leftovers thoroughly to 165°F. Chill:
Refrigerate Promptly! Refrigerate foods quickly because cold
temperatures slow the growth of harmful bacteria. Do not over-stuff the
refrigerator. Cold air must circulate to help keep food safe. Keeping
a constant refrigerator temperature of 40°F or below is one of the most
effective ways to reduce the risk of foodborne illness. The freezer
temperature should be 0°F or below. • Refrigerate or freeze meat,
poultry, eggs and other perishables as soon as you get them home from
the store. • Never let raw meat, poultry, eggs, cooked food or cut
fresh fruits or vegetables sit at room temperature more than two hours
before putting them in the refrigerator or freezer (one hour when the
temperature is above 90°F). • Never defrost food at room temperature.
Food must be kept at a safe temperature during thawing. There are three
safe ways to defrost food: in the refrigerator, in cold water –to be
changed every half an hour-, and in the microwave. Food thawed in cold
water or in the microwave should be cooked immediately. • Defrosted raw
meats should be kept in the refrigerator not more than 2 days. • Always
marinate food in the refrigerator. • Divide large amounts of leftovers
into shallow containers for quicker cooling in the refrigerator. •
Leftovers should not be kept in the refrigerator more that 4 days.
Hoping that you find these information useful, wishing you a healthy
life-style
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