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The organisms that cause most illnesses, hospitalizations, and deaths in the United States are:
Clean:
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Separate:
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Cook:
- Clean food thermometer with hot, soapy water after each use.
- Let microwave food sit for a few minutes actually helps food cook more completely by allowing colder areas of food time absorb heat from hotter areas of food (if the label says "Let stand for x minutes after cooking"). - Check the food with a food thermometer to make sure it is 165⁰F or above. |
Chill:
- Properly chill food slow down the process the process of bacteria growth, cold air must be allowed to circulate in fridge. - Remember to store leftovers within two hours, and divide leftovers into several clean, shallow container, which allows them chill faster.
- Thaw in cold water for faster thawing by putting frozen package in a watertight plastic bag and submerge it in cold water. - Thawing in microwave can also be accomplished in the microwave and change the water every 30 minutes. - Cook without thawing, if you don't have time to thaw food and it is safe to cook foods from a frozen state, but the cook time will be approximately 50% longer than fully thawed meat or poultry.
- Throw food out before harmful bacteria. |
Resource
Keep Food Safe. U.S. Department of Health & Human Services. 2013 Dec. 16.
http://www.foodsafety.gov/keep/basics/index.html
Keep Food Safe. U.S. Department of Health & Human Services. 2013 Dec. 16.
http://www.foodsafety.gov/keep/basics/index.html