FOOD SAFETY HINTS

1. Dont be a dope, wash with soap ( wash hands with soap & water for up to 20 seconds)

2. Make it a law, use the fridge to thaw. (never thaw food on counter)

3. Dont get sick, cool it quick. (Food goes back in fridge within 2 hours)

4. Avoid delay eat it in a day (eat leftovers or take out food with in a day)

5. Watch that plate, Dont cross contaminate. (Dont put cooked meat on plate that had raw meat)

6. When in doubt throw it out. (Bacteria can not be seen at all times)

Food POISNING can start with in a few minutes or up to 6 weeks later.

Buy a THERMOMETER to check if your food is done and safe

Beef roasts and steaks to 145 degrees for medium rare or to 160 for medium

Hamburger 160 degrees is DONE it can still be a bit pink

Raw sausages 160 degrees. Reheat ready-to-eat sausages to 165 degrees

Pork roasts, chops or ground patties to 160 degrees for medium, or 170 for well done

Chicken whole 180 degrees

Chicken breasts to 170 degrees

Cook stuffing to 165 degrees (should never put in a CHICKEN OR TURKEY)

LEFTOVERS When reheating leftovers, heat them thoroughly to at least 165 degrees.

BACTERIA AND TOXIN CONTROL

Cool, cook and thaw foods rapidly through this range

DANGER ZONE IS 40 DEGREES TO 140 DEGREES

What should you have your REFRIGERATOR temperature set at? 40 degrees

THREE WAYS TO THAWING FOOD

1 Thaw your food in the refrigerator

2 Thaw your food in the microwave oven

3. Thaw your food in COLD water baths

HELPFUL HINTS

1. NEVER COOK MORE THAN YOU WILL EAT IN ONE (1) MEAL

2. MAKE SURE THAT YOU PUT LEFT OVER FOOD IN A SHALLOW CONTAINER TO COOL IN THE REFERATOR AS SOON AFTER EATING AS

3. POSSIBLE; SOMETHING IN A SHALLOW CONTAINER WILL COOL MUCH FASTER THAN AN DEEP CONTAINER

4. Fresh fruits and vegetables also need to be clean. Rinse them under running water to wash dirt away

5. Did you wipe up the juices with a dish towel? Wash it before you use it again. Or, use paper towels and throw them away

6. Raw meat, raw poultry, and raw seafood can spread germs in your kitchen. Keep these foods and their juices away from other foods. NEVER USE A WOOD CUTTING BOARD AS THE WOOD CUTTING BOARDS ARE VERY HARD TO CLEAN. GERMS HIDE IN THE CRACKS. USE A PLASTIC CUTTING BOARD INSTEAD.

7. Wash everything else before and after it touches food.

8. Food needs to stay cold while they thaw. Thaw them in the refrigerator. Do it 1 or 2 days before you will cook the food, OR in the microwave. Use the defrost setting. Then cook the food right away.

9. RAW meat, poultry, seafood and eggs can make you sick. Cook them until they are done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a ford into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Make sure that you and your kitchen are clean. Always wash your hands before you touch food. Use warm water and soap for at least 20 seconds

10. After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Eggs always go in the refrigerator.

11. If food is left out for 2 or more hours, germs can grow. So, put leftovers in the refrigerator or freezer as soon as you finish eating. Put them in shallow dishes so they cool faster.

12. Did you put leftovers in the refrigerator? Eat them in the next few days, before they go bad.