Food Safety

My Mom sent me an interesting article about food safety around the holidays. So, I thought why not take a moment to talk about proper food handling.I think it's one of those topics that isn't really talked about as much as it should be. Here are just a few tips to keep in mind in the kitchen!

1. Proper handling and preparation for thawing food. I bet you all are guilty (raising my hand) of thawing food on the counter, going to work and coming home and cooking the meat? That is a big No, No! When thawing meat if you're in a pinch, put it in an ice cold water bath, this will take approximately 20-30 minutes. The best way to thaw meat is to put it in the refrigerator overnight and thaw at 40 degrees.
2. FAT TOM: Keep this in mind, it's an easy way to remember what food born bacteria NEED to grow... All of these items are what food needs to grow bacteria so make sure you're keeping proper safety when using them.
1. F- Food high in protein and carbs; meats, cheese, dairy, ect.
2. A- Acidic foods
3. T-Time, bacteria grow at specific times of food being prepared and stored
4. T-Temperature danger zone! 41-135 Keep prepared food cold at 40 degrees or below and hold hot food at 136 and up.
5. O- Oxygen,some bacteria thrive on oxygen, cover and package properly
6. M- moisture, keep moisture away from food
3. Always temp your meat when cooking to ensure proper temperature. Here is a list of the types of meat and their proper temperatures:
1. Poultry: 165
2. Ground Meat: 185
3. Pork: 145

These are just a few simple things to keep in mind while you're preparing food :)

Happy Monday,

Angela