Fight BAC.
A common concern when packing a cooler for the boat or for an outdoor picnic is the bacteria content of the food. Preventing a foodbourne illness is easy so take these four steps to protect your family...
1. CLEAN: Wash hands and surfaces often. Wash hands with warm soapy water before and after handling all food. Wash cutting boards often as well as dishes and countertops.
2. SEPARATE: Don't cross-contaminate! Raw meats, poultry and seafood need to be kept separate from other foods in order to prevent the spread of bacteria. When grocery shopping, keep meats, poultry and seafood in plastic bags to prevent juices from dripping on other foods. Store these foods on the bottom shelf of your refrigerator. Remember to wash hands, surfaces and all utensils that come in contact with these foods.
3. COOK: Foods that are cooked to proper temperatures are less likely to carry bacteria that cause foodborne illness. Use a clean thermometer to measure the internal temperature of cooked food to ensure it is thoroughly done.
- Ground meats to 160� F
- Ground poultry to 165�F
- Beef roasts and steaks to 145�F
- Leftovers to 165�F
4. CHILL: Refigerate promplty. Refigerate foods quickly. Cold temperatures keep bacterial from growing and multiplying. Set temperature in refrigerator to <40�F and freezer at <0�F. Refigerate or freeze perishables, prepared foods and leftovers within 2 hours.
Also, remember to wash all produce before consuming.
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