| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
 
Current Position:Home » News » Recipes & Cooking » Occasions & Cooking » Holidays and Events » Topic

Super Bowl Tips from the USDA

Zoom in font  Zoom out font Published: 2017-02-07  Views: 12
Core Tip: The USDA is offering food safety tips for your Super Bowl party this Sunday. Did you know that the Super Bowl is the second biggest food event in this country after Thanksgiving?
The USDA is offering food safety tips for your Super Bowl party this Sunday. Did you know that the Super Bowl is the second biggest food event in this country after Thanksgiving?

Keep your food safe with the classic steps of Clean, Separate, Cook, and Chill. Follow these steps and your food will be safe and your party fun.

Clean your hands frequently with soap and warm water before preparing food and while you are making the food, especially after handling items such as raw meats and poultry and raw eggs. Wash them for 20 seconds and dry well on paper towels. Encourage your guests to wash their hands before and after eating.

Separate raw meats and poultry and other foods that need to be cooked before eating from foods that are eaten raw, such as dips and vegetables. Start at the grocery store, keeping these foods away from each other. Put raw foods in plastic bags to prevent their juices from dripping onto other foods. And when preparing foods, use separate cutting boards and utensils when you are working with raw meats and other foods.

Cook using your food thermometer. This utensil is the only way to make sure that the meat, poultry, seafood, and egg products you serve are cooked to a safe internal temperature. Chicken wings should be cooked to 165°F, ground beef and pork to 160°F, and eggs to 160°F or well done.

Chill leftover foods promptly. Always serve hot and cold foods in small quantities and replace them frequently with fresh food right out of the oven, slow cooker, or fridge. The danger zone is 40°F to 140°F, where bacteria can grow quickly. Use an ice bath to keep cold foods cold, and use a slow cooker or heating tray to keep hot foods hot. All perishable foods should be refrigerated within two hours.

 
keywords: Super Bowl party
 
[ News search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

 
 
0 in all [view all]  Related Comments

 
Hot Graphics
Hot News
Hot Topics
 
 
Powered by Global FoodMate
Message Center(0)