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U of I Bonner County Food
Safety |
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U of I Bonner
County Food Safety
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Quick
Tips for Safe Food Handling: |
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- When you shop
buy cold food last, get it home fast. Don't buy
anything you won't use before the use-by date. Don't
buy food in poor condition.
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- When you store
food, keep it safe, refrigerate. Freeze fresh meat,
poultry or fish immediately if you can't use in a few days.
Put packages of raw meat, poultry or fish on a plate before
refrigerating so their juices won't drip on other food.
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- When you
prepare food keep everything clean, thaw in
refrigerator. Wash your hands in hot soapy water
before preparing food and after using the bathroom.
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- When you're
cooking, cook thoroughly. Cook red meat to 160º
F. Use a meat thermometer to check that it is cooked
all the way through.
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- Safe
Microwaving, a great timesaver, the microwave has one food
safety disadvantage, it sometimes leaves cold spots in
food. Bacteria can survive in these spots. So..
-Cover food with a lid or plastic wrap so
steam can aid through cooking. Vent wrap & make
sure it doesn't touch the food.
-Stir and rotate your food for even
cooking. No turntable? Rotate the dish by hand once or
twice during cooking.
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- When you serve
food never leave it out over two hours.
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- When you handle
leftovers, use small containers for quick cooking. Divide
large amounts of leftovers into small. shallow containers
for quick cooling in the refrigerator.
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- Reheating.
Bring sauces, soups and gravy to a boil. Heat other
leftovers thoroughly to 165º F.
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- Have you kept
food to long? When in doubt, throw it out!
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Have a food safety
question? Visit http://hgic.clemson.edu/factsheets/HGIC3051.htm
for the answers to the most asked food safety questions.
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For additional food
safety information, contact Carol Hampton at
champton@uidaho.edu or
267-3235. |
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Consumer
Hotlines and Web Pages
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Extension
Nutrition Program
Senior
Extension Nutrition Program
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