Robious COrridor Online

Robious Corridor

NUTRITION TIP OF THE WEEK

acac Midlothian

Robious Corridor OnlineWith the temperature rising and outdoor picnics increasing, it’s important to remember the basics of food safety.

Cold foods should be kept at 40 degrees or below and hot foods should be over 140 degrees. Foods should not stay in the danger zone (40-140 degrees) for over 2 hours or 1 hour if outdoor temperature is over 90 degrees.

I recommend serving cold foods over ice and putting them back in the cooler as soon as people are done serving themselves. There are a number of serving bowls that have a built in area for ice. A ziplock bag under the platter also does the trick.

When marinating food, keep it in the refrigerator, not on the counter. Defrosting meats should be done in the refrigerator as well.

Watch out for cross-contamination; make sure raw meats are wrapped well so that juices cannot come in contact with other foods. Also be careful not to use the same tongs or serving utensils that were used to handle raw meats without washing first for cooked foods.

A food thermometer is the best way to know if your foods are at a safe temperature. The recommended minimum temperatures for beef, pork, veal, and lamb is 145 degree F. Ground meat and eggs should reach 160 degrees. Microwavable foods and previously cooked chicken should be 165 degrees.

When refrigerating leftovers, putting food in shallow containers will speed up cooling. Although it’s tempting to keep leftover picnic foods that have been sitting out a while, remember the saying- “When in doubt, throw it out.”

 

Written by Donna Wheeler, acac nutritionist

 

 

. . .

 
 

0 Comments

You can be the first one to leave a comment.

Leave a Comment