Every year 5000 people die from food born illnesses. Food safety is not difficult and there are only three main hazards: time and temperature abuse, cross contamination and poor hygiene. I will discuss time and temperature today.
Bacteria need food, warmth, and water to grow. The perfect temperature for bacteria is 40 to 135 degrees so food on the counter contains everything bacteria need to thrive and if left on the counter more than two hours, it is at serious risk. Dishes containing protein such as milk, eggs, meat, poultry, and fish are the most vulnerable.
The best thing to do is to take cooked food directly out of the freezer and reheat it quickly in the microwave or on top of the stove. If you want to thaw the frozen food, place it in the refrigerator. If you need to thaw raw meat quickly, place it in the sink and let it sit in cold water. Change the water every 5-10 minutes until it is thawed enough to handle. Make sure your refrigerator is at 40 degrees or below and your freezer is at 0 degrees or below.
Remember to keep hot foods hot and cold foods cold. And when in doubt throw it out.
Cooking is easier than you think and you and your family are worth the time and effort it takes.
Simple cooking idea: The wider and shallower the baking pan, the less time the food needs to bake.
Copyright ©2010 by Gigi Centaro. All Rights Reserved.
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