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Quick
Tips For Safe Food Handling:
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Always wash your hands in warm soapy water before handling food,
in between switching from meats to vegetables, after playing
with animals and after using the bathroom.
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When you shop put the cold food in your cart last and get it
home fast. So save your grocery shopping until the last
errand on your way home. Don't buy anything you would not
use before the use-by date and don't buy anything in poor
condition.
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When you store food, keep it safe, refrigerate. Freeze
fresh meat, poultry, and seafood if you are not planning on
using it within a few days. If you do store the meat in
the refrigerator place the meat on a plate or platter to prevent
the juices from leaking and dripping on other items in the
refrigerator.
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When you prepare food keep everything clean and do not cross
contaminate, which is use a knife to cut poultry and then use it
to cut lettuce without washing the knife in between uses.
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Cook thoroughly. Cook red meat to 160°
F. Use a meat thermometer
to check the temperature.
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Microwaving, a great timesaver, the microwave has one
disadvantage, it sometimes leaves cold spots in food.
Bacteria can survive here. To safely microwave cover the
food with a lid or plastic wrap so steam can aid thorough
cooking. vent wrap and make sure it doesn't touch the
food. Stir and rotate the food for even cooking.
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Do not leave your food out for more than two hours before
putting it in the refrigerator.
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When you save the leftovers use small containers for quicker
cooling and the same goes for reheating leftovers. Use
smaller containers for quicker cooking.
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Reheating. Bring sauces, gravies, and soups to a boil.
Heat other leftovers thoroughly to 165°
F.
- Has food been in your
refrigerator too long? When in doubt, throw it out.
Have any more food safety
questions? Visit
http://hgic.clemson.edu/factsheets/HGIC3051.htm.
Any questions about other cooking
issues contact
Consumer Hotlines and Web Pages.
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