Tuesday, March 8, 2016

Savor the Flavor Tip #8 - Follow Food Safety Guidelines.

Reduce your chances of getting sick by practicing proper food safety. This includes: regular handwashing, separating raw protein foods from ready-to-eat foods, cooking foods to the appropriate temperature by using a food thermometer, and refrigerating food quickly at a proper temperature to slow bacteria growth. Learn more about home food safety at www.homefoodsafety.org.

Handwashing can protect us from many illnesses in addition to foodborne illnesses.  Be sure to use warm water with soap and lather for 20 seconds.  Be sure to wash between your fingers, the backs of your hands, and your thumbs.  Wash your hands after you use the bathroom, before you prepare food or eat, and after you sneeze or blow your nose.

Foods left at room temperature grow bacteria very fast, follow the 2-hour rule and make sure that your cooked food is in the refrigerator within 2 hours.  Cold food should not be out of the refrigerator more than 2 hours.

Raw meats, poultry, fish and eggs have bacteria that can make you sick unless they are cooked thoroughly.  Use a meat thermometer to make sure the internal temperature reaches the minimum temperature.

Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160
Turkey, Chicken 165
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145
Poultry Chicken & Turkey, whole 165
Poultry breasts, roasts 165
Poultry thighs, legs, wings 165
Duck & Goose 165
Stuffing (cooked alone or in bird) 165
Pork and Ham Fresh pork 145
Fresh ham (raw) 145
Precooked ham (to reheat) 140
Eggs & Egg Dishes Eggs Cook until yolk and white are firm
Egg dishes 160
Leftovers & Casseroles Leftovers 165
Casseroles 165
Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork.
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque.
Clams, oysters, and mussels Cook until shells open during cooking.
Scallops Cook until flesh is milky white or opaque and firm.

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