Seth Vasquez Mrs.Wales 7th P.
How You Store Your Food Is A Food Safety Concern too
- It is suggested that you refrigerate perishable food within 2 hours To 1 hour when the temperature is above 90 °F
- Remember your refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
- Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days
- Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F.
- Discard cans that are dented, rusted, or swollen. High-acid canned food will keep their best quality for 12 to 18 months; low-acid canned food for 2 to 5 years.
Preparation Of Food
- Always wash hands with warm water and soap for 20 seconds before and after handling food
- Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.
- Cutting boards, utensils, and counter tops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water
- You can refrigerator thaw, That Can Make sure thawing meat and poultry juices do not drip onto other food
- Water Thawing, place food in a leak proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing
- Thawing using the microwave, Cook meat and poultry immediately after microwave thawing.
- Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures
- Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
- Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.