Hello everyone! Hope you all had a great weekend! Ours was really busy….like usual!
Now it’s Monday again and I’m gearing up for a bunch of blog posts over the next few weeks. So stay tuned!
CommonGround has put together a nice little booklet called “5-Second Rules for Keeping Food Safe” that informs readers about all aspects of food safety. It has information complied from the U.S. Department of Agriculture’s (USDA‘s) Food Safety and Inspection Services (FSIS), the Food Safety Working Group, the Food and Drug Administration (FDA), the Center for Disease Control (CDC) and food industry initiatives.
With that information in mind, I’m going to do a series of posts about food safety tips during the next few weeks and today I’m going to start with Part 1-Handling Food Properly.
The Fundamentals of Food Safety
- A CLEAN START. Before you start, wash your hands for at least 20 seconds under warm water. Clean countertops, knives, utensils…any surfaces that contact food during preparation to prevent food borne bacteria from spreading. Rinse and repeat. Often.
- DIVIDE AND CONQUER. Separate meat, poultry and seafood from other foods to prevent contamination. Keep them separate.
- THE 2-HOUR RULE. Always refrigerate perishable foods within two hours to prevent foodborne bacteria from growing. THE 1-HOUR RULE. When outdoor temperatures exceed 90 F, refrigerate perishable items within one hour.
- YOU CAN’T SEE DONE. Proper cooking kills bacteria that may cause illness. Use a thermometer to ensure food is safe. Unsure of the right temperature? Reference the chart below.
- THE FOOD SAFETY MANTRA: WHEN IN DOUBT, THROW IT OUT.
Knowledge is Power
(Keep your refrigerator set between 40 F and 32 F and your freezer set to 0 F or below.)
When a storm rolls through and your electricity goes out (like it did here today), what do you do with all that food in your refrigerator and freezer?
- WHAT TO KEEP, WHAT TO TOSS AND HOW TO DO IT WITHOUT LOSING YOUR COOL. Most refrigerated items remain safe for up to four hours. Keep the doors shut to keep cold air inside. Toss anything with an unusual color, odor or texture, or if it feels warm to the touch.
- DID YOU KNOW FROZEN FOOD CAN STAY SAFELY FROZEN FOR UP TO TWO DAYS, EVEN WITHOUT POWER? According to the USDA guidelines, a full freezer will stay at safe temperatures for about two days and a half-full freezer for about one day.
- REFREEZING. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. Start by checking the temperature. If the freezer is still under 40 F, your food is safe to refreeze. Ice crystals also indicate food can be safely refrozen.
- THE NO-TASTE TEST. Never rely on taste to evaluate safety. You can’t see, smell or taste bacteria that cause foodborne illnesses.
- THE 8-HOUR RULE. Toss any opened mayonnaise, tarter sauce or horseradish if above 50 F for more than eight hours.
Dates on Food and What They Really Mean
(Straight from guidelines enforced by the USDA)
SELL-BY DATE Tells the store how long to display the product.
USE-BY DATE Usually refers to best quality and are not safety dates. But even if the date expires during home storage, a product should be safe, wholesome and of good quality if handled properly and kept at 40 F or below.
BEST IF USED BY The last date recommended to use the product while at peak quality. Recommended for best flavor or quality. It is not a purchase date.
If a product does not have a date on it, write the purchase date on it before refrigerating. Use old before new. Place newer items in the back of the refrigerator or freezer.
That’s if for Part 1-Handling Food Properly. Next up will be Food Safety Tips Part 2-Rules for Handling Meat and Poultry!