Keeping Food Safe

Keeping Food Safe

. To be better able to keep the food you prepare at home safely

You need:
Paper towels.
Hot running water.

The most important thing you can do is WASH YOUR HANDS! The correct way to wash your hands is:
Turn on the hot water (at least 100 degrees)
Wet your hands
Use soap
Rub hands vigorously for 20 seconds from the water flow, paying close attention to the fingers and nails.
Rinse under running water
Dry with paper towel
Use paper towel to turn off the water.

Now that your hands are clean, you will want to avoid cross contamination. Keep raw meat and away from ready to eat food. Ready to eat foods are all foods that do not require cooking or do not require further cooking. (Examples include: Produce, bread, lunch meat, cheese, meat that is cooked, etc.) Do not use the same cutting board for ready to eat food that you used for raw meat. If you only have one cutting board, cut all ready to eat items first. If Bar-B-queue, do not place cooked meat on the same plate you used for raw meat.

Now that you’ve washed your hands and under preparation have prevented cross-contamination, it is time to cook! Food must be cooked to the proper temperature to make it safe. You can not tell if the meat has been given to the temperature by looking at it or by touching it, you must take the temperature!
All meat should be kept at 41 degrees or colder before cooking!
Here are some examples of potentially hazardous foods and how hot it must be to be safe. They may be warmer, but they must be at least this hot to kill germs?
Poultry and Stuffing: 165A ° F
Pork:? 145a ºC
Beef, lamb and seafood 😕 145a ºC?
Hamburger (minced), and ground pork, fish or lamb: 155A ° F
All poultry, all food made of poultry, all casseroles, all stuffed meat and stuffing in them must now 165a º C or hotter to destroy Salmonella and other bacteria.
not raw meat is very safe to eat.
Leftovers should always be heated to 165A ° F, very quickly.

Now that you have cooked food properly, you may need to cool it. Improperly cooled food is the number one cause of foodborne illness
Here are the six steps to cool solid and soft foods like meat, refried beans, rice, potatoes, casseroles, stews, chili and thick soups or chowders. :
Cooling solid and soft foods
1. Wash your hands.
2. Before putting the food, you need to place it in shallow metal pans with food not more than 2 inches deep.
3. Cut large roasts and turkeys into pieces no larger than 4 inches.
4. Put all meats and other hot food in the refrigerator as soon as you can, once, do not let food sit at room temperature for more than 30 minutes.
5. Do not stack pans, leave space for air to move around them. Place pans in cooling above other foods.
6. Wait until the food has cooled to below 40A ° C before covering it.
Cooling liquid foods
When cool thin soup, sauces and gravy, use shallow 2-inch metal pans or you can use ice and water, called an “ice bath”. Remember, the food is cooled as quickly as possible to below 40A ° F.
Shallow pan cooling, quickly put hot food in metal pans that are wide with low sides, food must not be more than 2 inches deep. Do not cover the food before it is cooled down to 40A º C in the refrigerator. It may be difficult to implement a shallow pan with thin soup in it. The ice bath method works well for this job. Here are nine steps you take to cool food with an ice bath:
1. Wash your hands.
2. Close the drain in a large sink. Place the metal pot or pan of hot food in the sink.
3. Fill the sink with ice up to the level of food in the pot.
4. Add cold water to ice.
5. Stir the soup or sauce often so that it cools all the way to downtown.
6. Add more ice as the old ice melts.
7. Check the food temperature with metal stem thermometer. (Clean he thermometer stem after each use.)
8. Be sure you have cooled the food from 140A ° C to 70A ° C for 2 hours and from 70A º C to 41A ° C within 6 hours.
9. Put the cooled foods in the refrigerator or freezer.

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