Holdiay Food Safety Tips

Here
are some helpful hints for holiday food preparation.

DONT
LET FOODBORNE ILLNESS SPOIL YOUR HOLIDAY CELEBRATIONS THIS YEAR!
 


(1)           
Cook
all poultry products to an internal temperature of 165
degrees
Fahrenheit.
  Use a food thermometer
to monitor the internal meat temperatures.

(2)           
KEEP
HOT FOODS HOT AND COLD FOODS COLD!
  To be more
specific, if you are dealing with potentially hazardous foods (those that will
support the growth of pathogenic organisms such as high-protein foods like
meats, cheeses, dairy products, etc.), hot foods should be held at 140
degrees
Fahrenheit or above after being cooked and cold foods should be
held at 45 degrees Fahrenheit or below.

(3)           
Dont
hesitate, REFRIGERATE!

 Dont
leave potentially hazardous foods out of refrigeration following your holiday
meal for an afternoon snack.  Foods
held at room temperature are more likely to allow bacterial growth.

(4)           
TO
STUFF OR NOT TO STUFF.
 
The USDA Meat and Poultry Hotline recommends
that the stuffing be cooked outside the bird: 
Since there is no guarantee that the stuffing will reach 165
degrees
Fahrenheit at the same time the turkey reaches 180
degrees
Fahrenheit in the innermost part of the thigh.

(5)           
WASH
YOUR HANDS WHENEVER NECESSARY!
 
The best way to prevent the spread of disease is
to wash your hands.  Here is a list of times when hand washing should be done:

n     
BEFORE
YOUR BEGIN TO PREPARE FOOD!

n     
After
using the restroom

n     
After
emptying the trash/garbage

n     
After
handling raw potentially hazardous foods such as meat and egg products

n     
After
touching any part of the body

n     
After
coughing or sneezing

n     
During
food preparation at anytime that your hands become contaminated

 

(6)           
Do
not defrost or thaw foods at room temperature.
  Bacteria
will grow rapidly on meat at room temperature. 
PLAN AHEAD!  Thaw under
refrigeration so no part of the product rises above 45
degrees
Fahrenheit. 
Hint:
Plan one day to thaw in the refrigerator for
each five pounds of turkey
 
(20
pound turkey = 4 day thawing time).
  If
you are short on time, use the cold water technique. 
A frozen turkey can be thawed in a matter of hours under COLD running
water.  Keep the temperature below
45 degrees Fahrenheit.

(7)           
Dont
cross-contaminate!
  Properly wash and
sanitize all utensils, dishes, and countertops after using them for preparing
raw potentially hazardous foods and before using them for ready-to-eat foods
that will not undergo any further cooking.

(8)           
Reheat all potentially hazardous foods to 165
degrees
Fahrenheit within two hours of taking out of the refrigerator.

Protect
your holiday meal using these helpful hints and

prevent

that
uninvited
guest,
Foodborne
illness
,
from spoiling your
holiday
celebrations.
  
H
APPY
HOLIDAYS
!!

 

 

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