Food
- Submitted by: kalaivani
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- Category: English
- Date Submitted: 11/11/2011 04:29 AM
- Pages: 7
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afe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!® guidelines to keep food safe: ■ Clean—Wash hands and surfaces often. ■ Separate—Don’t cross-contaminate. ■ Cook—Cook to proper temperatures, checking with a food thermometer. ■ Chill—Refrigerate promptly.
Shopping
■ Purchase refrigerated or frozen items after selecting your nonperishables. ■ Never choose meat or poultry in packaging that is torn or leaking. ■ Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.
Storage
■ Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). ■ Check the temperature of your refrigerator and freezer with an appliance thermometer. The 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; other beef, veal, lamb, or pork, within 3 to 5 days. ■ Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. ■ To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. ■ In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years—if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
Thawing
■ Refrigerator—The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. ■ Cold Water—For faster thawing, place food in a leak-proof...
afe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!® guidelines to keep food safe: ■ Clean—Wash hands and surfaces often. ■ Separate—Don’t cross-contaminate. ■ Cook—Cook to proper temperatures, checking with a food thermometer. ■ Chill—Refrigerate promptly.
Shopping
■ Purchase refrigerated or frozen items after selecting your nonperishables. ■ Never choose meat or poultry in packaging that is torn or leaking. ■ Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.
Storage
■ Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). ■ Check the temperature of your refrigerator and freezer with an appliance thermometer. The 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; other beef, veal, lamb, or pork, within 3 to 5 days. ■ Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. ■ To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. ■ In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years—if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.
Thawing
■ Refrigerator—The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. ■ Cold Water—For faster thawing, place food in a leak-proof...