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Food Safety Checklist

Your guide to food safety, plus food poisoning prevention tips for you and your family.

Handling

  • Set aside one cutting board for fresh produce and another one for raw meat, poultry and seafood. Discard any boards that has deep cuts, which can habor bacteria.

  • If you use raw-meat marinade for sauce, bring it to a boil before you serve it together with cooked food.

  • Never return cooked foods to the dishes in which they were marinated raw.

  • Cooking

  • Make sure all poultry, meat, fish and eggs get thoroughly cooked by adhering to proper cooking temperatures and using a food thermometer:
    • Beef steaks - 63°C (145°F)
    • Chicken - 74°C (165°F)
    • Eggs - cooked until both yolks and whites are firm
    • Fish - until it's flaky and opaque
    • Ground beef or turkey - 74°C (165°F)
    • Pork - 72°C (160°F)
  • Don't use recipes in which eggs, meat and seafood remain raw or partially cooked.

  • Always reheat leftovers to at least 74 degrees Celsius (165 degrees Fahrenheit).

  • When cooking in the microwave, cover, stir and rotate foods for even cooking.

  • When reheating sauce, soup or gravy, bring to a rolling boil.

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