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	Protect Your Family From Food Poisoning Part 2 by Terry Nicholls Food Safety: Protecting Your Family from Food Poisoning
Astrology, Tarot, and Self Improvement for the New Age.

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Protect Your Family From Food Poisoning
Part 2
by Terry Nicholls

Page: 1 2

5. Cook Food Thoroughly

Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny.

Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.

6. Chill Food Promptly

Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service.

Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.

7. Transport Food Safely

Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. Hot food should be kept hot, at or above 140° F. Wrap well and place in an insulated container.

8. Reheat Food Correctly

Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil.

9. Serve Food The Safe Way

Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40° F.

Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source.

Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140° F.

10. Complete Your Meal Experience Safely

Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten.

If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F.

Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling.

Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.

Copyright (c) Terry Nicholls. All Rights Reserved.

Page: 1 2

Enchanted Spirit assumes no liability for health care recommendations or treatments discussed by individual authors whose work is published on our website.

The information here is offered to help in your research and investigation of possible ways to manage your own health care issues. Common sense as well as solid professional advice from your own trusted medical care specialist or personal holistic health care practitioner should always be part of managing your health care choices.

Terry Nicholls is the author of the eBook Food Safety: Protecting Your Family From Food Poisoning. For more tips like these, and to learn more about his book, visit his website at Food Safety: Protecting Your Family from Food Poisoning

In America there are two classes of travel - first class, and with children.
~ Robert Benchley ~
Born September 15, 1889

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Last updated June 26th, 2004

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