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The key to avoiding food poisoning is to keep cold
foods cold (below 40° F) and hot foods hot (above 140° F). Foods kept
between 40° F and 140° F eventually become breeding grounds for bacteria
and other microorganisms. Some cause illness directly; others, by
secreting heat-resistant toxins.
Buying: Check dates on foods that have a limited shelf life. Pick
perishable items last; if you won't be home in an hour, store them in an
ice chest. Be sure that meat, poultry, and fish are well wrapped so that
juices can't leak out.
Storing: Set your refrigerator at 40° F or below; set the freezer
at 0° F or lower. Refrigerate or freeze perishables immediately. Rewrap
frozen items only if the packaging is torn or loose. Freeze raw meat and
poultry that you don't plan to use within a few days (2 days for
poultry; 3 to 5 days for meats); otherwise refrigerate meat and poultry
in the meat-keeper or near the freezing unit. Freezing keeps meat,
poultry, and fish safe for a year or more but flavor and texture begin
to deteriorate after a few months.
Preparing: Wash hands with hot soapy water before handling food.
To avoid cross contamination, wash hands and work surfaces thoroughly
with hot soapy water after each preparation step, especially after
touching raw or undercooked egg, poultry, meat, or fish. Keep your
kitchen clean. Launder kitchen linens often; replace sponges every few
weeks. Cover cuts, sores, or rashes on your hands (use adhesive bandages
or wear rubber gloves)
Serving: Chafing dishes or warming trays may not be hot enough to
prevent bacterial growth, especially in large amounts of food. Divide
food into smaller portions; discard foods that have been warmed for more
than 2 hours. Keep cold foods refrigerated or iced until ready to serve.
Leftovers: Discard any meat, fish, poultry, egg, or dairy dish
that has been left standing at 40° F to 140° F for 2 hours or longer.
Refrigerate or freeze leftovers in clean, shallow containers. Store
stuffing separately from meat. Reheat leftovers fully to 165° F,
bringing liquids to a full boil and covering dishes in order to retain
heat.
Source: Reader's Digest: The Good Health Fact Book
Disclaimer: All the information on this page is strictly
provided for informational purposes to better educate yourself only. It is
not meant to substitute for the advice of your own physician or other
medical professional. Do not use the information contained herein for
diagnosing or treating a health problem or disease, or prescribing any
medication.
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