Microorganisms
that cause
illness (human
pathogens) and
their sometimes
unusual entries
into food can be
alarming to
consumers. This
need not be. It
is important to
focus on the
methods of
prevention which
are easily
followed and
inexpensive at
the household
level. Bacteria
are all around
us. Most of them
are harmless.
Some of them are
even beneficial,
like the ones
used to make
yoghurt. But
others can make
you really sick
if allowed grow
and multiply.
Any food can
have harmful
bacteria, unless
you follow the
next few simple
step or tips.
Don't let raw
juices from raw
meat poultry, or
seafood come
into contact
with cooked
foods that will
be eaten raw
such us fruits
or salad
ingredients.
Before and after
handling any
kind of raw
meat, wash hand
well with soap
and water for
list 20 seconds.
Sanitize surface
and utensils,
that have been
contact with raw
meat with a
solutions of one
teaspoon bleach
in one quart of
water. Rinse the
countertops with
fresh, damp
cloth after
sanitizing.
Serve cooked
food on clean
plates and with
clean hands.
Never put cooked
product on a
dish that has
held raw
product, unless
it was washed.
WASH HANDS AND WORK
SURFACES WELL !
Routine, thorough hand
washing with soap and lots of water reduces fecal
and most hand-nasal contamination.
Cutting boards, countertops and other
surfaces should be scrubbed with soap and water and
rinsed with a bleach-water solution after they have
come in contact with raw meat, fish or poultry. 1 Tb
bleach to 1 gal water gives 200 ppm available
chorine which is deemed adequate for most household
uses. How clean is your can opener?
Recent research has demonstrated that
plastic boards need to be replaced when scarred and
are at least as difficult to clean as wooden boards
with ordinary scrubbing. However, since wooden
boards are porous and cannot go into the dishwasher,
they are not recommended for use with raw foods from
animal origin in a usual household setting.
Hot food should
served hot (140 - 160 Fahrenheit 60 -71 Celsius)
Foods are properly cooked when
they are heated for long enough to time - and at
high temperature - to kill harmful bacteria that
can cause food borne illness. This temperatures
vary, depending on the food. Meats are cooked
when the center's temperature 145 - 170 F or 81
C. Steaks 145 F for rare and 160 for medium.
Ground beef to at least 165 F Sausages 165 F.
Pork 170 F. Poultry 180 F. Single chicken breast
170 F. Stuffing 165F. Before eating or serving
raw product (salads) always wash to reduce the
bacteria. Cooked meal should keep in
refrigerator. One good fridge temperature should
be around 40 F or 4 C Never re-use any plastic
bags or boxes which have been used, or cross
contamination is highly passable.
Never re-frieze
ground meat or poultry!
Beef can not "aged" safely in home refrigerators.
Always marinate food in refrigerators.
Some newer type of fresh
meat allow for longer storage time in the refrigerator. But when the
vacuum packs are opened the meat should be use as regular meat, or
within the number of days recommended on the label. Meat can be
refrigerated for 1-3 days. Freeze them for longer storage. Ground
meat and poultry should be freeze within 1 day. Keep frozen food
frozen in the original wrapper. Thawed meat most cooked immediately.
The thawing time is 5 hrs/lb or 10 hrs/kg within refrigerator.
Thawing in cold water is acceptable, but the meat may lose some of
it taste. If the weather nice and you go to outdoor party and
bringing hot food: Keep it all piping hot before serving. Before the
party, place these foods in insulated thermal containers. Keep
container
closed until party time.
Sizzling Cooking
Tips:
1,
Use food thermometer to measures the internal temperature of cooked
food.
2,
When cooking in microwave, make sure there are no cold spats in the
food. If there is a cold spat, the bacteria may survive. Stir and
rotate, even if your microwave has turntable.
3,
Shake, rattle and roll. Bring sauces and gravies to a rolling boil
when reheating.
COOKING WITH
CHILDREN
Cooking with children is a special way to create enduring
memories of the holiday season. Even very young children can
participate in these events, creating a rich tradition of
family favorites that they will remember and cherish for
years. But, before you pull out the knives and turn on the
stove, think safety.
CAUTION: Children at Work!
Wash your hands! Make sure every child
washes his/her hands before cooking -- and washes them again any
time they sneeze, use the bathroom or cough. It's never too early to
instill good sanitary habits! Choose your projects carefully.
Consider both the age and ability of your children when choosing a
recipe. When my son was 18 months old, he loved sitting in his
highchair decorating cookies. Now that he's 8, he can read a recipe
by himself and is ready to use the blender with assistance. Organize
projects ahead of time. To avoid having your kids squirm while
waiting for you to find the flour, sugar and spices, get the
ingredients and any necessary utensils ready before the kids march
into the kitchen. Demonstrate the proper use of utensils, especially
knives. Teach children to always cut away from themselves. Save the
intricate carving for yourself. Remember that seemingly innocent
utensils like plastic knives and toothpicks can become dangerous
weapons in the hands of an unwary child. Always supervise closely
and offer help when its necessary to insure safety.
Don't sample uncooked products made with raw eggs. Yes, this means
cookie dough! Raw eggs are a primary source of salmonella, a
dangerous type of food poisoning. Although you may have eaten raw
cookie dough your entire life, it doesn't mean it's a good idea to
teach your children to do so. Instead, let them be your "official
tasters" once the project is completed. Prepare for success. Be
ready to praise any creation, even when the biscuits look more like
hot dog buns and the cloves stuck in the holiday ham aren't evenly
spaced. Remember that it's holiday tradition you're creating, not a
gourmet feast.
Leftover
Storage Tips
To some people the day
after Thanksgiving provides the best eating of all! After all the
worry about cooking a perfect dinner for friends and family, nothing
beats enjoying all the leftovers in peace and quiet the day after.
Here are a few ideas to enjoy.
Storage Know-How: Leftover turkey meat should be removed from the
carcass, wrapped tightly and refrigerated for no more than 3 to 4
days. For longer storage, chop the turkey and freeze in 2-cup
portions. Thaw as needed for use in salads, casseroles and soups
during the hectic holiday season or anytime! Leftover stuffing,
potatoes and cranberries can be stored in the refrigerator for 2 to
3 days.
Make-Ahead: Soups can be made a day in advance. Store, covered, in
the refrigerator for 3 to 4 days or in the freezer for 2 to 3
months. Thaw in the refrigerator as needed.
Safe Food Handling: When reheating leftovers, be sure to heat foods
such as stuffing, potatoes and casseroles to an internal temperature
of 165°F.
Leftover Usage Ideas
Stir cubed cooked turkey into
canned minestrone or vegetable soup, chili and casseroles.
Turkey Caesar Salad: Toss
together cooked turkey, salad greens and KRAFT Caesar Dressing.
Sprinkle with KRAFT 100% Grated Parmesan Cheese.
Turkey Wrap: Spread a flour
tortilla with MIRACLE WHIP Salad Dressing. Fill with turkey
slices, STOVE TOP Stuffing and top with cranberry sauce and wrap
it.
Turkey Apple Wrap: Spread a flour
tortilla with KRAFT Mayo. Fill with turkey slices, sliced apple,
KRAFT Singles. Roll it up.
Turkey Grilled Cheese: Add turkey
slices and honey mustard to your next grilled cheese sandwich.
Turkey Pizza: Top your TOMBSTONE
or DIGIORNO Frozen Pizza with chopped cooked turkey before
baking.
BBQ Turkey Sandwich: Combine
KRAFT BBQ Sauce and chopped cooked turkey. Heat until sauce and
turkey is warmed through. Serve in a bun as a sandwich. Great
with STOVETOP Stuffing.
Eggs and Egg
Products
Eggs
are one of nature's
most nutritious and
economical foods.
But, you must take
special care with
handling and
preparing fresh eggs
and egg products to
avoid food
poisoning.
Egg Recipes: Playing
It Safe
Egg mixtures
are safe if they
reach 160 °F.
Homemade ice
cream and eggnog
are safe if made
from a cooked
egg-milk mixture.
Heat it gently
and use a food
thermometer to
ensure that it
reaches 160
°F.
Dry meringue
shells, divinity
candy, and
7-minute
frosting are
safe — these are
made by
combining hot
sugar syrup with
beaten egg
whites. However,
avoid icing
recipes using
uncooked eggs or
egg whites.
Meringue-topped
pies should
be safe if baked
at 350 °F
for about 15
minutes. But
avoid chiffon
pies and fruit
whips made with
raw, beaten egg
whites —
instead,
substitute
pasteurized
dried egg
whites, whipped
cream, or a
whipped topping.
Adapting
Recipes: If
your recipe
calls for
uncooked eggs,
make it safe by
heating the eggs
in one of the
recipe’s other
liquid
ingredients over
low heat,
stirring
constantly,
until the
mixture reaches
160 °F.
Then, combine it
with the other
ingredients and
complete the
recipe.
Use a Food
Thermometer:
To determine
safety in egg
dishes such as
quiche and
casseroles, the
center of the
mixture should
reach 160 °F
when measured
with a food
thermometer.
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Leftover
Storage Tips
