1. To keep food from spoiling or freezing easily, refrigerators should be kept between 35°F and 40°F.
2. Always make sure that meat packaging is not leaking or torn.
3. Always purchase raw meat that is cold to be sure that it has been stored properly.
1. Store raw meats and fish on the bottom shelf, never above other foods as juices tend to drip.
2. Food should be kept at 41° or below or 135° or higher.
3. Clean out the refrigerator often to avoid the spreading of bacteria from spoiled foods.
4. To cool warm food quickly, divide it into small portions and store in shallow containers.
1. Never thaw food at room temperature.
2. Thaw food in the refrigerator or submerged in cold water while still in its original packaging.
3. Only thaw food in the microwave if it will be cooked immediately.
4. Thaw food as part of the cooking process.
5. For large meat portions, allow 24 hours for each 4 pounds of meat to be thawed.
1. Always use a food thermometer to ensure that the internal temperature is high enough.
2. Reheat sauces and gravies to the boil.
3. When using a microwave oven to reheat meat or poultry, allow standing time before checking internal temperature.
4. Cover food with a lid or loosely-covered wrap when microwaving to evenly reheat food and allow steam to escape.
5. Microwave larger pieces of meat on medium (50%) power level to allow the center to cook as evenly as the edges.
6. Always ensure that plastic storage containers are microwave-safe before using in the microwave to avoid warping.
1. Always wash hands, cutting boards, and countertops with warm, soapy water before and after food preparation begins.
2. To avoid contaminating vegetables and other foods, prepare meat after everything else.
3. Cutting boards and utensils can be further sanitized using 1 tablespoon of unscented liquid chlorine bleach diluted in 1 gallon of water.
1. Always store leftover foods in air tight containers and consume within three days.
2. Always eat frozen meat and poultry within four months of freezing for best taste and to avoid freezer burn.
3. Keeping food at a temperature between 40°F and 140°F is dangerous and should be avoided as much as possible. Keep hot food at a safe temperature for long periods of time by using a slow-cooker, a preheated oven, or warming trays. Exercise extreme caution when saving foods that have been kept at an air temperature above 90° for more than an hour.
1.Do not let the thermometer touch the sides or the bottom of the container to get an accurate reading.
2.Wait at least 15 seconds from the time the thermometer needle stops moving before reading temperature.
3.Always wash, rinse, sanitize, and air-dry thermometer before and after each use to prevent cross-contamination.
4.Safe minimum internal temperatures for foods: Beef, Veal, and Lamb Steaks and Roast; Fish 145°Ground Beef, Veal and Lamb; Pork 165°