Welcome Guest [Log In] [Register]
editor
TOO BLESSED TO BE STRESSED CHALLENGE 7/1 THRU 12/30, 2013
WELCOME TO GRACE TODAY DIETERS!

You are currently viewing our forum as a guest. This means you can only view a few of our forums. If you join our community, you'll be able to access member-only sections, and use the many member-only features such as post, reply, upload, view, customizing your profile, sending personal messages, and voting in polls.

Registration is simple, fast and completely free. Simply click on the 'Register' option in the upper left-hand corner of your screen and input your information as prompted. You must use a valid, traceable e-mail account. Your registration will be validated by the board Administrator, editor and you will receive a welcome e-mail message. You will then be free to login and enjoy the blessings of our Grace Today Dieters family.

NOTE: If you have an e-mail service that blocks spam, our welcome e-mail may be automatically sent to your "spam" folder or immediately deleted. Please check the settings on your spam blocker in your e-mail system. If you do not receive a welcome e-mail from Grace Today Dieters within a few days, please come back and try logging in with the user name and password selected. Thank you.

Please, no spammers or those joining to promote their own web sites, ministries or other charitable endeavors. Thank you.




Username:   Password:
Add Reply
Food Safety Tips; fosterfarms.com
Topic Started: Sep 28 2004, 04:39 AM (100 Views)
ed-gracetoday
No Avatar
Elder

Food Safety Tips

Hand-washing
Clean dish towels and sponges often and leave to air dry.
Wash hands thoroughly with hot water and soap before
handling food.
Wash hands after handling or switching between raw meats,
poultry, seafood, or vegetables.
Wash hands after using the restroom.
Wash hands after using the phone.
Wash hands after handling garbage or dirty dishes.

Temperatures
Set your refrigerator to chill foods down to 40ºF or less.
Temperatures should be taken directly after cooking;
continue cooking if necessary.
Always cook foods to the proper internal temperature
(see guidelines below).

Food Internal Temperature
Beef, Ground 155ºF
Beef, Roasts/Steaks 145ºF
Casserole (Rice/Pasta/Potato) 145ºF
Eggs 145ºF
Fish/Seafood 145ºF
Meat (Rolled/Stuffed/Casserole) 165ºF
Microwave Foods 165ºF
Pork 155ºF
Poultry/Boneless 165ºF
Poultry/Bone-In Parts 170ºF
Poultry/Whole (At The Thigh) 180ºF
Reheated Leftovers 165ºF

Leftovers
Refrigerate leftovers within two hours of cooking.
Store leftovers in small portions for quicker chilling.

Cross-contamination
Clean your sink before using it for food preparation.
Wash utensils that have come in contact with the floor or
other contaminated areas.
Use only clean utensils to open packages and cans of food.
Wash all produce thoroughly.
Store washed produce in a new, clean container or bag.
Wash utensils used for tasting before reusing.
Store raw ingredients on refrigerator shelves below
ready-to-eat foods.
Refrigerate raw meats and poultry on a plate to prevent
contamination of refrigerator shelves.
Wash cutting boards and countertops with a mild bleach
solution after cutting raw foods.
Place cooked foods on a clean plate instead of returning
them to the plate or marinade that held raw foods.

~fosterfarms.com





Offline Profile Quote Post Goto Top
 
lin1235
Member Avatar
Hallelujah Member
I think people are generally much more careful around food once they have children!

We're pretty good at most of this, but I definitely don't wash my hands every time I've used the phone, and I sometimes play with the cat and then make dinner without washing my hands first. But if we have children one day, we'd generally be much more precise to make sure they're kept germ-free.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Soup's On · Next Topic »
Add Reply