Kitchen Safety: Handling and Storing Food Safely

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Kitchen Safety: Handling and Storing Food Safely.

Keep germs and bacteria in check - and out of your food - by taking these precautions. When it comes to the health of your family and guests, you can never be too careful.

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1 Defrosting

1 In the refrigerator: Thaw frozen meat overnight; large cuts may take longer.

2 On the countertop: Place meat in a watertight plastic bag and submerge in a bowl of cold water. Leave just until thawed, changing the water every 30 minutes. Cook or refrigerate promptly.

3 In the microwave: Use the defrost setting, then finish cooking immediately.

2 Food Handling

1 Wipe cooking surfaces clean with hot, soapy water before and after cooking; rinse the surfaces thoroughly; dry with paper towels.

2 Wash hands (with soap and hot, running water) before preparing food and after touching raw meat.

3 Wear rubber gloves if there are cuts or abrasions on your hands.

4 Use separate cutting boards for meats and nonmeats (or disinfect with mild bleach solution between uses).

5 When pounding chicken or meat, cover with a layer of plastic wrap to avoid splattering juices.

6 Wash (with hot, soapy water) all utensils that have touched raw meat.

7 Keep drippings from raw meat away from other food.

8 Disinfect surfaces after contact with raw meat or the juice from raw meats, fish or chicken.

9 Rinse fruits and vegetables thoroughly before eating or cooking them. To rid them most effectively of germs and pesticide residue, wash them in a pint of water with a few drops of hand dishwashing soap added; rinse thoroughly.

3 Cooking

Cook to these internal temperatures:

1 Beef, veal lamb (steaks and roasts): 145 degrees Fahrenheit (63 degrees C)

2 Fish: 140 degrees F (60 degrees C)

3 Ground beef: 160 degrees F (83 degrees C)

4 Poultry: 180 degrees F (83 degrees C)

5 Pork: 160 degrees F (72 degrees C)

4 Serving and Storing

1 Wash in hot, soapy water any utensils that were used in preparing food before using them to serve food.

2 Eat hot food while it is still hot; eat cold food while it is still cold.

3 Date leftovers and use them promptly; if in doubt about freshness, discard.

Food Expiration Dates: Explained

Safe Food Handling in the Kitchen: The Basics

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