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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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Safe Celebrations with Food Safety

by: Staci Jones-MS, RD, LD       

It’s officially that food and celebration time of year. People often ask me, what are the most important things to keep in mind when trying to keep food safe this time of year? I have come up with a list of things to keep in mind.
1.   Have a plan. Consider refrigerator, freezer and oven space. Keep hot foods at 140° or higher and cold foods at 40° or below. If you need to use coolers, have plenty of ice and check to make sure the ice hasn’t melted.
2.   Cook to proper temperature and use a thermometer. Turkeys, stuffing, and side dishes should  be cooked to at least 165° and kept above 140° during serving to be sure that any bacteria is destroyed.
 3.  Refrigerate leftovers within 2 hours of preparation
4.   Properly defrost your turkey. If you choose a frozen turkey, allow 24 hours per 5 pounds to [ ]

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