Food Safety

Posted on March 9, 2011. Filed under: Uncategorized |

quickly rinsing fruits and vegetables can remove dirt and germs that may infect your food

Food Safety

I’m sure by now most of us know that we should wash our hands, use separate utensils when cutting raw meats and vegetables, and refrigerate our milk, but just in case I wanted to go over some of the basics.

For more information on food saftey, click here. There is also a short video describing the following information.

Buying Tips

  • Purchase produce that is not bruised or damaged.
  • When selecting fresh-cut produce – such as a half a watermelon or bagged salad greens – choose items that are refrigerated or surrounded by ice.
  • Bag fresh fruits and vegetables separately from meat, poultry and seafood products.

Storage Tips

  • Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
  • Refrigerate all produce that is purchased pre-cut or peeled.

Canned Foods

  • Avoid buying canned goods that show signs of bulging, denting or leaking.
  • Throw away any canned goods in your pantry with similar signs of bulging, denting or leaking
  • Store canned goods in a cool, dry place–not above the oven or under the sink.
  • As a general rule, canned goods can be kept up to 12 months unopened
  • Clean cans before opening them to avoid contamination of contents

Preparation Tips

  • Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
  • Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
  • All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
  • Many precut, bagged produce items like lettuce are pre-washed. If the package indicates that the contents have been pre-washed, you can use the produce without further washing.
  • Even if you plan to peel the produce before eating, it is still important to wash it first.
  • Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
  • Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
  • Drying produce with a

If you forget or have a hard time telling when your meat is done cooking like I do, here are the exact temperatures for most of your carnivore cravings.

Minimum Cooking Temperatures

Category Food Temperature (°F)
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160
Turkey, Chicken 165
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145
Poultry Chicken & Turkey, whole 165
Poultry breasts, roasts 165
Poultry thighs, legs, wings 165
Duck & Goose 165
Stuffing (cooked alone or in bird) 165
Pork and Ham Fresh pork 160
Fresh ham (raw) 160
Precooked ham (to reheat) 140
Eggs & Egg Dishes Eggs Cook until yolk and white are firm
Egg dishes 160
Leftovers & Casseroles Leftovers 165
Casseroles 165


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3 Responses to “Food Safety”

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I work with food so basic food safety is very important to me. After I took the food handler’s course I was shocked at how many rules I had been breaking in my own home. I watch a show on the Food Network called “Worst Cooks in America” and one contestant had poisoned her husband multiple time by not following these basic rules.

The older I get the more I realize that “common sense” is indeed, not common. Many people are unaware of proper food handling. And even those of us “health conscious” people, like aklallatin said, may be suprised at just how much we’re missing.

How come they don’t recommended washing fruits and vegetables with soap?

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