http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/-t1.htm Please Place Your Food Safety Tips Here. Sun, 14 Sep 2008 18:28:35 GMT 10 http://i85.servimg.com/u/f85/12/85/88/48/recipe10.jpg http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/-t1.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/storing-leftovers-t17.htm North Star Posted By Tessie. All cooked foods should be reheated to 165° F, refrigerated, or frozen within 2 hours after cooking. In hot weather, that time limit is only 1 hour. Remember that the "safe" period starts after the food is cooked. It includes the time that the food sits before being served and the time it sits on the table while the meal is being eaten. This period lasts until the food is actually in the refrigerator or freezer. Remember to wash your hands with soap and ... Food Safety Tips Sun, 14 Sep 2008 18:28:35 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/storing-leftovers-t17.htm#17 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/storing-leftovers-t17.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/while-you-are-cooking-t16.htm North Star Meats must be cooked to the proper temperature to assure safety. Germs such as E-coli and salmonella can still be present in undercooked meats such as hamburger and chicken. These germs can cause severe illness and even death. While the juice color will usually change from red to gray when the meat is fully cooked, it is not a reliable test to assure it is safe to eat. Always check the temperature with a meat thermometer. Foods that reach the temperature listed or higher are fully cooked. Chicken ... Food Safety Tips Sun, 14 Sep 2008 18:27:31 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/while-you-are-cooking-t16.htm#16 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/while-you-are-cooking-t16.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/while-you-are-serving-food-t15.htm North Star Serve the first-cooked meats first. Make sure the food is used before the temperature drops under 140 degrees, and within two hours. Cold foods need to be kept cold. Keep them refrigerated (at 40o F) or stored in coolers with lots of ice until ready to eat. Before serving, wash your hands thoroughly. Avoid touching food such as rolls, bread etc. with your bare hands. Wash your hands after touching raw or undercooked foods. Use a utensil when serving food. Refrigerate any leftovers ... Food Safety Tips Sun, 14 Sep 2008 18:26:44 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/while-you-are-serving-food-t15.htm#15 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/while-you-are-serving-food-t15.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/a-few-more-tips-t14.htm North Star * Wipe surfaces often, especially after using them for food preparation. Germs from undercooked meat can grow on vegetables cut or washed on the same surface as the meat. Mix and use a sanitizer solution of one capfull of chlorine bleach per gallon of water for cleaning work area surfaces. * Marinate food in the refrigerator. Don't taste the marinade or re-use it after raw meat has been added. * Keep flies away! Cover trash containers, and do not store meat wrappers and other trash, even ... Food Safety Tips Sun, 14 Sep 2008 18:25:53 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/a-few-more-tips-t14.htm#14 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/a-few-more-tips-t14.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/whenever-working-with-food-t12.htm North Star
When you return, wash your hands thoroughly before handling any food.

Wash your hands after any contact with unclean surfaces -- after handling trash or raw meat, eating or smoking, using the bathroom, handling pets, or dirtying your hands during any activity.]]> Food Safety Tips Sun, 14 Sep 2008 18:21:47 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/whenever-working-with-food-t12.htm#12 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/whenever-working-with-food-t12.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/safety-tips-t11.htm North Star Posted By Tessie2. Safe steps in food handling, cooking, and storage are essential to avoiding food borne illness. You can't see, smell, or taste bacteria which may be on any food. Follow these food safety guidelines from the USDA, the FDA, and the United Fresh Fruit and Vegetable Association to keep most known pathogens away (though not, for example, the agent that causes Mad Cow Disease). Safe Shopping -------------------------------------------------------------------------------- Buy ... Food Safety Tips Sun, 14 Sep 2008 18:20:40 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/safety-tips-t11.htm#11 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/safety-tips-t11.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/keeping-bag-lunches-safe-t10.htm North Star This Information Is Provided By The (USDA) Food Safety And Inspection Service. ( www.fsis.usda.gov ) Whether it's off to school or work we go, millions of Americans carry "bag" lunches. Food brought from home can be kept safe if it is first handled and cooked safely. Then, perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime. Why keep food ... Food Safety Tips Sun, 14 Sep 2008 18:19:11 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/keeping-bag-lunches-safe-t10.htm#10 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/keeping-bag-lunches-safe-t10.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/safe-handling-of-eggs-101-t8.htm North Star 1. Buy fresh. First and foremost buy only fresh, well refrigerated eggs with non expired dates that have been carefully evaluated for smoothness and texture and contain no cracks. 2. Weigh your eggs. Test the weight of your eggs. The heavier the fresher and better. In addition, always look for air build up which can be determined by holding the egg to a light. The less air the fresher and better. 3. Properly refrigerate. As soon as you get home, properly refrigerate your eggs in their ... Food Safety Tips Sun, 14 Sep 2008 18:15:41 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/safe-handling-of-eggs-101-t8.htm#8 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/safe-handling-of-eggs-101-t8.htm http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/selecting-your-eggs-to-ensure-optimal-freshness-t7.htm North Star 1. Choose AA or A Grade. First and foremost, you have to decide which grade of egg you intend to purchase. The USDA provides a grading service for shelled eggs and it means that they have been evaluated both internally and externally and are then sorted according to weight (size). However quality and size are not related. Grade AA and A eggs are thought to hold their shape well, have taller yolks, thicker egg whites, and more prominent chalaza. In comparison, Grade B eggs have flattened yolks ... Food Safety Tips Sun, 14 Sep 2008 18:14:47 GMT http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/selecting-your-eggs-to-ensure-optimal-freshness-t7.htm#7 http://thebestofallrecipes.forummotion.com/food-safety-tips-f12/selecting-your-eggs-to-ensure-optimal-freshness-t7.htm