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Holiday Food Safety Tips

Practice food safety this holiday season as well as throughout the year.

Have a plan. Consider oven space, refrigerator space and your menu. Keep hot foods 141° or higher and cold foods at 41° or below.
Remember to defrost your meat in the refrigerator, under cool running water or in the microwave.
Keep foods separated. Keep meats, poultry, seafood and eggs separate from all other foods in the refrigerator. This will help keep juices from the meats from dripping onto other foods.
Wash your hands before, during and after food preparation.
Wash all produce before using.
Do not eat raw dough or batter, unless you use pasteurized eggs for dishes containing raw eggs.
Cook foods to proper temperatures. Remember to reheat food to 165° or higher.
Use ice to keep cold foods cold and heated elements such as a crock pot to keep hot foods hot.
Refrigerate leftovers within two hours of preparation.

Remember to cool hot items properly. If [ ]

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Food Safety Tips For Grilling

Nothing says summer like the smoky flavor of foods cooked out on the grill. However, it is important to follow these simple precautions to reduce the risk of food-borne illness:
• Clean your grill between each use.
• Wash your hands with soap and water before preparing food. Don’t prepare food for others if you have a diarrheal illness.
• Keep foods refrigerated when marinating. Do not use the sauce you used to marinate raw meat or poultry on cooked food.
• Cook meat and poultry thoroughly. Use a thermometer to measure the internal temperature of meat and poultry. Cook beef steaks and roasts to 145ºF, hamburger and pork to 160ºF, and poultry to 165ºF. If a thermometer is not available, cook meat (especially ground meats) until no pink remains and all juices run clear.
• Avoid cross-contamination by washing hands, utensils and cutting boards after they’ve been in contact with raw meat or poultry, and before they touch [ ]

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