Eating the right foods is important for staying healthy, but safely preparing those foods is just as vital in preventing foodborne illnesses. Here are some tips from the USDA and Homefoodsafety.org for safe food handling, preparation, and storage.
Safe food handling:
-Always wash hands before handling food. Wash hands after touching any raw foods, or after sneezing, coughing, touching face, nose, or hair.
-Use separate cutting boards for raw meat, fruits and vegetables, and cooked foods to avoid cross-contamination.
-Wash all fresh produce before preparing.
-Cover hair, or tie back in a ponytail when preparing food.
-Check expiration dates on foods before using.
-Always thaw frozen foods in the refrigerator, never at room temperature on the counter top.
-Wash dishes thoroughly in hot soapy water or in a dishwasher, and let them air dry, rather than towel drying.
Cooking temperatures:
-Cook foods to the following internal temperatures:
-Chicken and turkey: 165 degrees Fahrenheit.
-Always wash hands before handling food. Wash hands after touching any raw foods, or after sneezing, coughing, touching face, nose, or hair.
-Use separate cutting boards for raw meat, fruits and vegetables, and cooked foods to avoid cross-contamination.
-Wash all fresh produce before preparing.
-Cover hair, or tie back in a ponytail when preparing food.
-Check expiration dates on foods before using.
-Always thaw frozen foods in the refrigerator, never at room temperature on the counter top.
-Wash dishes thoroughly in hot soapy water or in a dishwasher, and let them air dry, rather than towel drying.
Cooking temperatures:
-Cook foods to the following internal temperatures:
-Chicken and turkey: 165 degrees Fahrenheit.
-Leftovers: 165 degrees F.
-Eggs and egg dishes: 160 degrees F.
-Ground beef: 160 degrees F.
-Pork: 160 degrees F.
-Fish: 145 degrees F.
-Beef, steaks, or roasts: 145 degrees F.
Serving temperatures:
-Hot foods should be held at > 135 degrees F for serving.
-Cold foods should be held at < 41 degrees F for serving.
Storage:
-Check the refrigerator and freezer temperatures before storing food to ensure that the freezer is < 0 degrees F, and the refrigerator is 32 to 40 degrees F. Dry storage areas should be 50 to 70 degrees F.
-Store fresh produce and cooked foods on the top shelves of the refrigerator or freezer, and store more hazardous foods like raw meat and eggs on the lower shelves. Store raw chicken on the bottom shelf, as it is the most hazardous.
-Leftovers can be stored for 1 to 7 days in the refrigerator.
-Eggs and egg dishes: 160 degrees F.
-Ground beef: 160 degrees F.
-Pork: 160 degrees F.
-Fish: 145 degrees F.
-Beef, steaks, or roasts: 145 degrees F.
Serving temperatures:
-Hot foods should be held at > 135 degrees F for serving.
-Cold foods should be held at < 41 degrees F for serving.
Storage:
-Check the refrigerator and freezer temperatures before storing food to ensure that the freezer is < 0 degrees F, and the refrigerator is 32 to 40 degrees F. Dry storage areas should be 50 to 70 degrees F.
-Store fresh produce and cooked foods on the top shelves of the refrigerator or freezer, and store more hazardous foods like raw meat and eggs on the lower shelves. Store raw chicken on the bottom shelf, as it is the most hazardous.
-Leftovers can be stored for 1 to 7 days in the refrigerator.
-Download this handy refrigerator leftover calculator to use as a guide for the storage of specific foods: http://www.homefoodsafety.org/pages/utilities/docs/calculator.pdf
-Most foods can be stored in the freezer for up to 12 months. Hazardous foods like poultry, casseroles, or leftovers can be frozen for 1 to 3 months.
-Check storage and food preparation areas for signs of rodent or insect infestations.
-Most foods can be stored in the freezer for up to 12 months. Hazardous foods like poultry, casseroles, or leftovers can be frozen for 1 to 3 months.
-Check storage and food preparation areas for signs of rodent or insect infestations.
Thank you so much for this!!
ReplyDeleteI found this because I've been researching the topic.
Just blogged about this myself: http://tinyurl.com/5s5qsp2
Apparently, I've been pretty naive about a few things.
You're welcome! Glad you found it helpful.
ReplyDeleteEven at homes there is a need to get or know about the proper aspects of proper food hygiene training to maintain a safe consumption of foods and preparation for the whole family.
ReplyDeleteYes, it certainly is good to be aware of food storage temperatures, cooking temperatures, and sanitation.
ReplyDelete