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ARTICLE - Preparing Food Safely
Most conscientious cooks use common sense when preparing or storing food. But
common sense in food preparation doesn't just happen -it is learned. This learning
happens and when we forget where we learned it, we call it common sense.
Here are just a few pointers to refresh and reinforce your common sense as you are
preparing your current meal or storing it for future use.
Food safety actually starts with your excursion to the supermarket. Pick up the packaged or
canned foods. Do the cans have dents? Don't buy them. Is the jar cracked? Leave it. Does the
lid seem loose or bulging? Pick up another. Look for any expiration dates on the labels -they are
there for a reason. Never buy outdated food. Check the "use by" or "sell by" date on dairy products
and pick the ones that will stay fresh the longest.
After grocery shopping, put food into the refrigerator or freezer right away. Make sure to set the
refrigerator temperature is set to 40 deg F and the freezer is set to 0 F. Refrigerate or freeze
perishables, prepared foods, and leftovers within 2 hours. Raw meat, poultry, and seafood should be
placed in containers to prevent their juices from dripping on other foods. Raw juices could possibly
harbor harmful bacteria. Eggs always go in the refrigerator.
Always cook food thoroughly until it is done. Red meat should turn brown inside. Chicken, when
poked with a fork, should have clear juices. Fish, on the other hand, when poked with a fork, should
flake. Cooked egg whites and yolks should be firm and not run. Be sure to use a food thermometer
to check the internal temperatures of your poultry, meat, and other foods. Leave it in long enough
to ensure an accurate reading.
Wash your hands and cooking surfaces frequently. Bacteria can be spread quickly so this
will ensure that it will not take hold and grow onto your food. A solution of one teaspoon of bleach
in one quart of water is all that is needed to sanitize washed surfaces and utensils.
Cooked foods should definitely not be left standing in the kitchen counter or table
for more than two hours. Bacteria tends to grow in temperatures between 40 and 140 deg F.
Foods that have been cooked ahead and cooled should be reheated to at least 165 deg F. (This
just so happens to be one of the most overlooked areas in food prep).
Chill Leftover Food Promptly. Place food in the refrigerator and don't overfill. The
cold air needs to circulate freely to keep food safe. Divide the food and place in shallow
containers. Think about labeling some of these containers so you don't lose track of how
long they've been refrigerating.
These are just a few pointers that you already know, but need to keep remembering. If
you follow these basics you will avoid most of the 'disasters in waiting'!
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