Paying Attention To Safety

Here are a few safety tips that will help keep you & your family ssafe When in doubt, throw it out: Throw out foods with danger-signaling odors. But be aware that most food poisoning bacteria are odorless, colorless and tasteless. Do not even waste a food that is suspect. Use separate cutting boards for meat and poultry: Don’t use wooden cutting boards. Bacteria can live in the grooves. Sterilize cutting boards in the dishwasher. Consider buying separate colors for meat and fresh foods like veggis and bread. Wash and disinfect sponges and towels regularly: Launder in a bleach solution. Avoid cross-combination by washing all surfaces (including your hands) that have been in contact with raw meats, poultry or eggs. Thaw meats or poultry in the refrigerator, not in the kitchen counter: If you must thaw foods quickly, use cool running water or the microwave Do not put food on a plate that was used for raw meat or poultry: If you bring your raw steaks, chicken, or burgers to the grill on a platter, get a fresh platter for a final product Mix foods with utensils, not your hands: Keep hands and utensils away from your mouth, nose and hair