10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40 F and 140 F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Terry Nicholls
My Home-Based Business Advisor
www.my-Home-based-Business-advisor.com
Copyright by Terry Nicholls. All Rights Reserved.
About The Author
Terry Nicholls is the author of the ebook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR Home Business, including ideas, startup, and expansion advice.
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