 |
|
 |
|
 |
| Summertime
- Food
Safety Tips Your refrigerator should be maintaining 37 - 40 degrees F all year. During the summer months you may need to lower the temperature setting. So how can you find out the internal temperature of your refrigerator? Invest in a refrigerator/freezer thermometer. Thermometers can be purchased cheaply in the housewares section of your supermarket. It is a very good investment. According to the Centers for Disease Control and Prevention's (CDC) 5 Year Report of Foodborne Illness Outbreaks, improper holding temperature was the most commonly reported food preparation practice that contributed to illness. Keeping hot food hot and cold food cold becomes even more important during the summer months. In the summertime foods can quickly reach the "danger zone." If food is in the "danger zone" it is between 40 degrees F and 140 degrees F which is where bacteria multiply quite rapidly. Remember, bacteria that cause foodborne illness do not change the taste or appearance of food. It is more important than ever to be sure food is handled properly and does not remain in the "danger zone" for more than 2 hours. According to the CDC report, Salmonella caused 69 percent of all bacterial outbreaks. Salmonella also caused more deaths than any other pathogen. These bacteria are most often associated with eggs, poultry products and all raw foods of animal origin. Errors during food shopping, transport, preparation, serving or storage can enable bacteria to grow. Salmonella food poisoning is caused by the ingestion of live bacteria. Proper handling and cooking can eliminate most problems.
Prevent cross-contamination. Keep raw products from contaminating other products. Never let raw meat and poultry, or their juices, come in contact with cooked meat or any other food -- raw or cooked. Wash cutting boards, knives, counter and other utensils thoroughly with detergent and hot water immediately after you use them with raw meat and poultry products. According to the CDC, the second most commonly reported practice contributing to foodborne illness concerned poor personal hygiene among food handlers. Wash your hands frequently for at least 20 seconds. Using soap and hot water, slowly count backwards from 20 as you wash your hands. Make sure you wash your hands after you use the bathroom, before you start food preparation and before you serve food to others. For picnics, pack clean towels and spray bottles of soapy water for cleaning surfaces and hands. Cook it! Cook poultry to 180 degrees F and beef or pork to at least 160 degrees F. Never put cooked meat back on the platter where raw meat was held. Use a meat thermometer to check doneness when grilling. If the meat is too thin, follow the recipe and cook until juices run clear. Cool it! Refrigerate raw meat and poultry as soon as possible. Transport and store it in a cooler with ice. |
 |
 |
|
||||||
|
||
|
||
©
2003 Copyright - www.Janzour.com - All Rights Reserved |