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    Tuesday, August 25, 2015

    Safe Food Handling

    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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    Item Reviewed: Safe Food Handling Rating: 5 Reviewed By: Mrs. Chef
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