Fresh seafood should smell fresh and mild, not fishy or sour. A smell like ammonia means it’s spoiled and you shouldn’t purchase or eat it.
Showing posts with label Food Safety. Show all posts
Showing posts with label Food Safety. Show all posts
Tuesday, February 27, 2018
Kitchen Hint of the Day!
Fresh Seafood...........
Fresh seafood should smell fresh and mild, not fishy or sour. A smell like ammonia means it’s spoiled and you shouldn’t purchase or eat it.
Fresh seafood should smell fresh and mild, not fishy or sour. A smell like ammonia means it’s spoiled and you shouldn’t purchase or eat it.
Wednesday, February 21, 2018
Kitchen Hint of the Day!
Dented cans...........
A small dent in a food can should be okay but throw out any can that's dented along the side seams or top seam or a deep dent anywhere on the can. Bacteria may have snuck in along these places. Also never buy a can that's swollen or bulging, for that's a sign that bacteria is brewing.
A small dent in a food can should be okay but throw out any can that's dented along the side seams or top seam or a deep dent anywhere on the can. Bacteria may have snuck in along these places. Also never buy a can that's swollen or bulging, for that's a sign that bacteria is brewing.
Wednesday, September 20, 2017
Kitchen Hint of the Day!
Thaw it, use it.........
Always use any thawed meat or poultry quickly, and do not refreeze it, since this will increase the risk of food poisoning when the meat is eaten.
Always use any thawed meat or poultry quickly, and do not refreeze it, since this will increase the risk of food poisoning when the meat is eaten.
Sunday, May 14, 2017
Kitchen Hint of the Day!
When grilling remember.........
Wash everything after handling raw meat, and don’t reuse the plate that you used for holding or preparing uncooked meat. Food safety first!
Wash everything after handling raw meat, and don’t reuse the plate that you used for holding or preparing uncooked meat. Food safety first!
Saturday, March 18, 2017
Kitchen Hint of the Day!
Expiry Dates......
Expiry dates on cans, bottles, and packages are not are not food safety dates. They're food quality dates determined by the manufacturer. That give you an idea when the food was packaged and help you guessimate when it might spoil. But they are not carved in stone.
Expiry dates on cans, bottles, and packages are not are not food safety dates. They're food quality dates determined by the manufacturer. That give you an idea when the food was packaged and help you guessimate when it might spoil. But they are not carved in stone.
Tuesday, February 28, 2017
Kitchen Hint of the Day!
Thank you to Jimmy J. for passing this hint along........
Cool already cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.
Cool already cooked foods in the refrigerator before freezing. Cooling them quickly prevents bacterial growth.
Sunday, September 18, 2016
Kitchen Hint of the Day!
A food safety hint when grilling.....
Remember when taking foods off the grill, put them on a clean plate, not the same platter that held raw meat.
Remember when taking foods off the grill, put them on a clean plate, not the same platter that held raw meat.
Saturday, September 17, 2016
Kitchen Hint of the Day!
Always remember this healthy hint....
Always thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
Always thaw frozen meat and poultry in the refrigerator and not on the kitchen counter where bacteria can grow.
Monday, July 11, 2016
Kitchen Hint of the Day!
A good food safety hint....
Always thaw chicken in the refrigerator or in the microwave versus leaving it out at room temperature. When you thaw it in the microwave, you cook the meat immediately. Never partially grill and finish cooking later; doing it all at once will destroy harmful bacteria.
Always thaw chicken in the refrigerator or in the microwave versus leaving it out at room temperature. When you thaw it in the microwave, you cook the meat immediately. Never partially grill and finish cooking later; doing it all at once will destroy harmful bacteria.
Sunday, July 5, 2015
Kitchen Hint of The Day
Always let your food cool before putting it in fridge or freezer. If you don’t, the temperature in the refrigerator will rise. And the only thing that benefits is mold and bacteria.
Saturday, June 27, 2015
Kitchen Hints of the Day!
When defrosting chicken...
* Defrost frozen chicken by soaking in cold water that has been heavily salted. The meat will be pure white and very tasty.
* The most common thawing technique, and one of the safest, is to take your frozen food out of the freezer and put it in the refrigerator. This takes longer than any other process, but you are assured that since it is confined to the cold environment of your fridge, it won't develop bacteria.
* If you thawed the chicken in the refrigerator, you don't have to cook it right away. Poultry that's been defrosted in the fridge can be safely kept for an additional one to two days in the refrigerator before cooking, says the U.S. Department of Agriculture.
* Defrost frozen chicken by soaking in cold water that has been heavily salted. The meat will be pure white and very tasty.
* The most common thawing technique, and one of the safest, is to take your frozen food out of the freezer and put it in the refrigerator. This takes longer than any other process, but you are assured that since it is confined to the cold environment of your fridge, it won't develop bacteria.
* If you thawed the chicken in the refrigerator, you don't have to cook it right away. Poultry that's been defrosted in the fridge can be safely kept for an additional one to two days in the refrigerator before cooking, says the U.S. Department of Agriculture.
Tuesday, June 16, 2015
Kitchen Hint of the Day!
Grilling Safety.....
Use fresh plates, utensils, and cutting boards to prevent raw meat, poultry, and fish from contaminating cooked food.
Use fresh plates, utensils, and cutting boards to prevent raw meat, poultry, and fish from contaminating cooked food.
Friday, June 5, 2015
Tips for Food Safety - Jennie O Turkey
From The Jennie - O website; food safety guidelines.
Ensure food safety by following these guidelines
We take food safety as seriously as we take great taste. That’s why we’re arming you with the knowledge to properly prepare and cook raw meat to ensure food safety and a delicious meal for your family.
Follow just 4 rules to ensure food safety.
1. Clean.
* Remember to use warm, soapy water to wash anything the raw meat touches:
* Remember to use warm, soapy water to wash anything the raw meat touches
* Your hands
* Countertops and other surfaces
* Cutting boards
* Plates or serving platters
* Meat thermometer
* Grill utensils
2. Separate.
* Avoid cross-contamination by separating raw meat from other foods.
* Avoid cross-contamination by separating raw meat from other foods
* Use separate cutting boards
* Use separate knives and utensils
* Separate it in your shopping bags and refrigerator
* Store in sealed containers to keep juices from dripping onto other foods
* Never reuse a raw turkey marinade on cooked turkey
3. Cook.
* Fully cook meat to destroy bacteria that could cause food-borne illness.
* Fully cook meat to destroy bacteria that could cause food-borne illness
* Cook the product as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer
* Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
* Never eat under-cooked poultry
* Never reuse a raw knife or cutting board for cooked food
4. Chill.
* Storing raw meat at the right temperature helps keep food safe.
* Storing raw meat at the right temperature helps keep food safe
* Set your refrigerator to 40 degrees or lower
* Thaw raw meats in the refrigerator in fully sealed containers
* Keep thawed or fresh meat in the refrigerator for no more than 3 days before cooking
* Refrigerate leftovers within 2 hours of cooking
* Eat leftovers within 3-4 days
http://www.jennieo.com/cooking-with-turkey/2-Tips-for-Food-Safety
Ensure food safety by following these guidelines
We take food safety as seriously as we take great taste. That’s why we’re arming you with the knowledge to properly prepare and cook raw meat to ensure food safety and a delicious meal for your family.
Follow just 4 rules to ensure food safety.
1. Clean.
* Remember to use warm, soapy water to wash anything the raw meat touches:
* Your hands
* Countertops and other surfaces
* Cutting boards
* Plates or serving platters
* Meat thermometer
* Grill utensils
2. Separate.
* Avoid cross-contamination by separating raw meat from other foods.
* Avoid cross-contamination by separating raw meat from other foods
* Use separate cutting boards
* Use separate knives and utensils
* Separate it in your shopping bags and refrigerator
* Store in sealed containers to keep juices from dripping onto other foods
* Never reuse a raw turkey marinade on cooked turkey
3. Cook.
* Fully cook meat to destroy bacteria that could cause food-borne illness.
* Fully cook meat to destroy bacteria that could cause food-borne illness
* Cook the product as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer
* Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
* Never eat under-cooked poultry
* Never reuse a raw knife or cutting board for cooked food
4. Chill.
* Storing raw meat at the right temperature helps keep food safe.
* Storing raw meat at the right temperature helps keep food safe
* Set your refrigerator to 40 degrees or lower
* Thaw raw meats in the refrigerator in fully sealed containers
* Keep thawed or fresh meat in the refrigerator for no more than 3 days before cooking
* Refrigerate leftovers within 2 hours of cooking
* Eat leftovers within 3-4 days
http://www.jennieo.com/cooking-with-turkey/2-Tips-for-Food-Safety
Friday, March 13, 2015
Kitchen Hints of the Day!
Passing along some Chicken Storage Safety Tips...
* Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
* Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
* Freeze uncooked chicken if it is not to be used within 2 days.
* If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
* Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
http://www.eatchicken.com/chicken-cooking-tips-food-safety.aspx
* Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
* Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
* Freeze uncooked chicken if it is not to be used within 2 days.
* If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
* Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
http://www.eatchicken.com/chicken-cooking-tips-food-safety.aspx
Thursday, February 19, 2015
Kitchen Hints of the Day!
Before You Cook Chicken.......
1 - Refrigerate raw chicken promptly. Never leave it on counter top at room temperature.
2 - Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
3 - Freeze uncooked chicken if it is not to be used within 2 days.
http://www.eatchicken.com/chicken-cooking-tips-food-safety.aspx
1 - Refrigerate raw chicken promptly. Never leave it on counter top at room temperature.
2 - Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
3 - Freeze uncooked chicken if it is not to be used within 2 days.
http://www.eatchicken.com/chicken-cooking-tips-food-safety.aspx
Wednesday, February 18, 2015
Kitchen Hint of the Day!
A food safety reminder....
Never ever put cooked or ready-to-serve foods on plates, cutting boards, or other surfaces where you have placed raw meat, fish, poultry, or other foul smelling food. Wash these surfaces first with hot, soapy water to remove all unwanted smell.
Never ever put cooked or ready-to-serve foods on plates, cutting boards, or other surfaces where you have placed raw meat, fish, poultry, or other foul smelling food. Wash these surfaces first with hot, soapy water to remove all unwanted smell.
Saturday, October 18, 2014
Kitchen Hint of the Day!
When any type of meat or lunch meat is refrozen, the fat content may cause the food to go rancid. And this is only one reason why meats should not be refrozen again, after they've been thawed the texture of the meat can suffer, and improper thawing can promote bacterial growth. Instead, refrigerate leftover meats; they can be stored safely for four days.
Sunday, June 29, 2014
Kitchen Hint of the Day!
Thank you to Chris for these reminders!
Just some food safety reminders.
* Cool leftovers as quickly as possible. Reheat to 165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a temperature between 45 F and 140 F. Avoid this danger zone as much as possible.
Just some food safety reminders.
* Cool leftovers as quickly as possible. Reheat to 165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a temperature between 45 F and 140 F. Avoid this danger zone as much as possible.
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