With the recent news about produce contamination in the United States and the Far East, now is the perfect time to think about food safety. By following some basic precautions we can make sure we avoid getting sick from the food we eat.
Five A Day
While we should be super cautious about the proper handling of meat and fowl, don’t let your guard down when it comes to preparing any type of produce. As a basic rule: Wash everything, even if it’s packaged and claims to be pre-washed.
What’s The Temperature?
Make sure the meat and poultry are cooked to the correct internal temperature. Here are some easy-to-follow guidelines obtained from www.culinarycafe.com
Internal Meat Roasting Temperatures |
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Rare |
Medium |
Well |
Beef |
130 degrees F / 54 degrees C |
160 degrees F / 71 degrees C |
175 degrees F / 79 degrees C |
Veal |
Not advised |
145 degrees F / 63 degrees C |
160 degrees F / 71 degrees C |
Pork |
Not advised |
150 degrees F / 66 degrees C |
160 degrees F / 71 degrees C |
Lamb |
140 degrees F / 60 degrees C |
145 degrees F / 63 degrees C |
165 degrees F / 74 degrees C |
*Poultry should only be cooked at Medium
(165-170 degrees F/74-77 degrees C) |
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No Taste Testing
Eggs can be another source of nasty bacteria, especially salmonella. Ensure eggs are slightly heated to kill any bacteria that’s lurking. And if a recipe calls for raw eggs, no matter how tempting the batter looks resist the urge to sample the mixture. If you get sick you won’t enjoy the final product!
Rinse And Wash Isn’t Just For Produce
Rinse food tins and cans before opening them. Some stores spray their shelves to keep bugs at bay and even at home, little critters can visit during the night. Hence always give cans and tins a good wash before opening them.
Wash Those Hands
Wash your hands before you begin preparing any meal, even if it’s just a sandwich. And encourage others to wash their hands too before they eat.
Respect Those Dates
Make sure you give the fridge and freezer a spring-cleaning about every other month. If something’s been in there for a while, use it up by putting it on the week’s menu. The sell-by dates on items aren’t there just for show. And if in doubt it’s better to throw it away. As the saying goes, it’s better to be safe than sorry.
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