SUMMER FOOD SAFETY - Part 2

(Continued from 6/4/12 post)

Because food poisoning is no picnic!

- Separate cooked food from raw.  Never reuse a marinade that held raw meat, and wash utensils used on raw meat before using them on other food.

- Cook meat to 160 degrees F.  (Use a meat thermometer.) Don't put cooked meat on a plate that held raw meat.

- Don't let foods that can spoil stay in the danger zone, between 40 degrees F and 140 degrees F,  for more than 2 hours or 1 hour if the outdoor temperature is above 90 degrees F.
Source: Consumer Reports



THANK YOU FOR PATRONIZING AND REFERRING PEOPLE TO MY INDEPENDENT PRACTICE.  WHEN YOU SPEND AT A LOCALLY OWNED OFFICE, MORE THAN 50% STAYS IN OUR COMMUNITY.  AT A CHAIN, MORE THAN 80% GOES TO DISTANT CORPORATE HEADQUARTERS!