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Child and Nutrition



Basis of food handling and food safely


Basics for Handling Food Safely

Safe steps in food handling, cooking,and storage are essential to avoiding food borne illness.
we cannot see, smell, or taste bacteria which may be on any food. Follow these food safety guidelines to keep pathogens away.

Buy cold food last and get it home fast.
Never choose packages which are torn or leaking.
Do not buy foods with past expiration dates.
Put raw meat and poultry into a plastic bag so meat juices won't cross-contaminate cooked foods or those eaten raw, such as vegetables or fruit.
Place refrigerated or frozen items in the shopping cart last.

Safe Storage of Foods

Keep it safe and refrigerate.
Place securely wrapped packages of raw meat, poultry, or fish in the meat drawer or coldest section of your refrigerator.
Check the temperature of your unit with an appliance thermometer. To slow bacterial growth, the refrigerator should be at 40 degree Farenheit; the freezer, zero degree farenheit.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.

Safe Food Preparation

Wash hands before and after handling raw meat and poultry.
Sanitize cutting boards often in a solution of 1 teaspoon chlorine bleach in 1 quart of water. Wash kitchen towels and cloths often in hot water.
Donít cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water.
Marinate meat and poultry in a covered dish in the refrigerator.

Thaw Food Safely

Refrigerator : Allows slow, safe thawing. Make sure thawing juices do not drip on other foods.
Cold Water : For faster thawing, place food in a leak-proof plastic bag and submerge in cold tap water.
Microwave : Cook meat and poultry immediately after microwave thawing.

Safe Cooking

Cook ground meats to 160 Degree Farenheit, ground poultry to 165 Degree Farenheit.
Beef, veal and lamb steaks, roasts, and chops may be cooked to 145 Degree Farenheit; all cuts of fresh pork, 160 degree Farenheit.
Whole poultry should reach 180 Degree Farenheit in the thigh; breasts, 170 Degree Farenheit.

Serving Food Safely

Never leave it out over 2 hours.
Bacteria that cause food borne illness grow rapidly at room temperature.
Keep hot food hot and Cold food cold.
When serving food at a buffet, keep hot food over a heat source and keep cold food on ice. Keep platters of food refrigerated until time to serve or heat them.
Carry perishable picnic food in a cooler with a cold pack or ice. Set the cooler in the shade and open the lid as little as possible.

Handling Leftovers Safely

Divide foods into shallow containers for rapid cooling. Put food directly in the refrigerator or freezer.
Slice breast meat; legs and wings may be left whole. Use cooked leftovers within 4 days.

Refreezing Food

Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.


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All health care decisions should only be made with consultation from your physician.

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