A food thermometer can be handy and a reliable way to check, but if you don’t own one, you can visually eyeball uncooked food: Meat should no longer be dark red chicken should be white, not pink and fish should be opaque. A general rule of thumb is to make sure that your food is cooked to at least 160 to 165℉ (70 to 75℃). Allow 24 hours to defrost every five pounds (two and a half kilograms) of meat or chicken.Ĭook foods to a safe temperature. Remember to plan ahead and allocate sufficient time to avoid harmful bacteria from growing. Store them away from raw ingredients like meats and unwashed fruit and vegetables.ĭefrost food slowly. Always keep ready-to-eat foods wrapped with kitchen foil, cling film, plastic containers with lids, or freezer bags. Keep ready-to-eat foods covered and separate. Raw meat juices or blood can cause cross-contamination to the other foods stored beneath it, so it’s important to store them in a separate meat compartment, which is on the bottom shelf or bottom drawer of your fridge, below ready-to-eat food, and in covered containers. Store raw meat, poultry, and fish correctly. Try to keep a thermometer in the fridge to keep track of the temperature. Make it a habit to give all fresh fruit and veggies a good wash and rub under cold running water before you pack them away.Įnsure the fridge temperature is correct. As you get home from the supermarket, be sure to wash your hands with soap and water for at least 20 seconds. If it’s a hot day, aim for less than an hour. Don’t allow more than 90 minutes to lapse between shopping and chilling or freezing your food. Refrigerator or freeze as soon as possible. Wash utensils with hot, soapy water, and be sure to clean kitchen surfaces regularly. Wash your hands with warm soapy water before handling food. Keep hands, utensils, and surfaces clean. Thankfully, we live during a time where two of life’s most useful inventions exist-fridges and freezers! They help to keep food safe and extend the shelf life of many ingredients. Since many cases of food poisoning happen at home, knowing how to handle perishable food is your best defense against foodborne illnesses. If you’ve ever experienced food poisoning before, you’ll know that symptoms are pretty unpleasant. Eating contaminated food can cause food poisoning or foodborne illness. If food ingredients aren’t handled and stored correctly, they can become contaminated with organisms like bacteria, viruses, and parasites. Here are some facts about foodborne illnesses and how to prevent it by better storing your perishable foods. If you don’t know the answers to these questions, don’t fret. As we all try to keep our grocery runs to a minimum during this time, many of us may be wondering how best to store our food in order to extend the longevity, eliminate waste, and most importantly, to keep ourselves safe from foodborne illnesses.
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