[BlindHandyMan] Good food practice
http://www.fda.gov/fdac/features/895_kitchen.html 1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According to Robert Buchanan, Ph.D., senior science adviser and director of science in the Food and Drug Administration's Center for Food Safety and Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature. According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C), he said. His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial. A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick. Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present). 2. Answer B is the best practice; give yourself two points if you picked it. Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness. Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, says FDA microbiologist Kelly Bunning, Ph.D., associate senior science adviser in CFSAN: It's not worth a foodborne illness for the small amount of food usually involved. 3. If answer A best describes your household's practice, give yourself two points. Give yourself one point if you chose B. According to John Guzewich, CFSAN's director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth. 4. If answer D best describes your household's practice, give yourself two points. If you picked A, you're violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn't good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either. To prevent cross-contamination from a cutting board, the FDA advises consumers to follow these practices: List of 3 items . Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials. . Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water. . Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores. list end 5. Give yourself two points if you picked answer B or C. Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done. Temperatures for other foods to reach to be safe include: List of 5 items . beef, lamb and veal--145 F (63 C) . pork and ground beef--160 F (71 C) . whole poultry and thighs--180 F (82 C) . poultry breasts--170 F (77 C) . ground chicken or ground turkey--165 F (74 C). list end Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C). If you don't have a meat thermometer,
RE: [BlindHandyMan] Good food practice
Somewhere in this article it should have said that the danger points in food occur between 40F and 140F. Above 140F the bacteria will not be a problem. According to Oklahoma health rules you have something like 6 hours to get food from 140F to 40F. AS I recall, you have 4 hours to get food from 140F to 80F and then you need to get the food from 80F to 40F. I believe that beef should be cooked to 165F to be well done. Rare beef is, however, 135F. You would be best served if your refrigerator was below 38F. That way you would be pretty safe. Cy, the Ancient Okie... -Original Message- From: blindhandyman@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of rj Sent: Monday, July 24, 2006 10:03 AM To: Handyman Subject: [BlindHandyMan] Good food practice http://www.fda.gov/fdac/features/895_kitchen.html 1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According to Robert Buchanan, Ph.D., senior science adviser and director of science in the Food and Drug Administration's Center for Food Safety and Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature. According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C), he said. His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial. A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick. Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present). 2. Answer B is the best practice; give yourself two points if you picked it. Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness. Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, says FDA microbiologist Kelly Bunning, Ph.D., associate senior science adviser in CFSAN: It's not worth a foodborne illness for the small amount of food usually involved. 3. If answer A best describes your household's practice, give yourself two points. Give yourself one point if you chose B. According to John Guzewich, CFSAN's director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth. 4. If answer D best describes your household's practice, give yourself two points. If you picked A, you're violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn't good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either. To prevent cross-contamination from a cutting board, the FDA advises consumers to follow these practices: List of 3 items . Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials. . Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water. . Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores. list end 5. Give yourself two points if you picked answer B or C. Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat
RE: [BlindHandyMan] Good food practice
A note about cutting boards research has proven that wood cutting boards are always the best to use for any food. There is some thing in wood that keeps bacteria from growing. Just wash it with soap and water and leave it stand to dry. I do not have the research at my finger tips but if any one is interested I may be able to find it. (I can't promis I wil be able to find it but I will try.) Yahoo! Groups Sponsor ~-- Check out the new improvements in Yahoo! Groups email. http://us.click.yahoo.com/6pRQfA/fOaOAA/yQLSAA/86xolB/TM ~- To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/blindhandyman/ * To unsubscribe from this group, send an email to: [EMAIL PROTECTED] * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
