Next week kicks off the holiday season, and glorious meals await us! If you will be in the kitchen or on the road with food, it’s important to include plans for keeping your food safe. Here are the key factors to be aware of
Next week kicks off the holiday season, and glorious meals await us! If you will be in the kitchen or on the road with food, it’s important to include plans for keeping your food safe. Here are the key factors to be aware of when it comes to preparing and storing your meal:
- Food Safety- preparing, storing and serving food in a way that prevents foodborne illness.
- Foodborne Illness- occurs when a person eats or drinks a food that has been contaminated with a pathogen or microbe and causes diarrhea, nausea and vomiting, nausea, abdominal cramps and/or fever that lasts from 1-7 days.
- Food Quality- refers to the taste, texture and nutritional value of food. Food quality can decrease from freezer burn or from becoming stale or rancid.
We have a few tips to help you incorporate food safety into your routine and prevent foodborne illness – without sacrificing food quality. Nothing is better than a holiday meal that keeps your food and your guests safe! As you make your food plan, two main tips can guide you through food preparation and serving:
1. Wash your hands with warm water and soap for at least 20 seconds before and after handling food. When handling raw meat, remember that counter tops, refrigerator door handles, and other surfaces can also become contaminated. Be sure to sanitize them with hot, soapy water after use.
2. Keep hot foods hot and cold foods cold. Out in the open, foods fall into “danger zone” temperatures. Dishes should be at room temperature (between 40⁰F and 140⁰F) for no more than 2 hours.
- Hot dishes should be covered in an oven (set above 140⁰F),slow cooker, chafing dish or warming tray. Idea