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Home Food Safety 101
Spring is almost here, and the cookout season is not far behind. Keep your family safe this season by following a few simple rules:
-Keep meats, poultry, fish and game cold, below 40 degrees, until you are ready to begin cooking.
-Beans, rice, potatoes and pasta keep well at room temperature until they are cooked; but once cooked they are as subjectto spoilage as meat, poultry or fish. Keep hot dishes hot and cold dishes cold until you are ready to serve them.
- Pre warm or pre-chill coolers before putting food in them, to help maintain temperature.
- Avoid cross contamination by washing your hands and utensils after cutting raw meats, and
before preparing ready-to-eat foods such as sandwiches and salads.
-Don’t put ice used to chill drinks or food into cups with beverages – offer clean ice to your family and guests.
-If cooked foods set out for over two hours at room temperature, they should be discarded – especially in the summer.
A little care and foresight will go a long way towards keeping your family safe this summer.
CUPHD Scientists conducted 472 routine inspections, answered 63 complaints on district food
establishments, and trained 1,109 Food Handlers in 2009.
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