Page 55 - Cover_1

Basic HTML Version

Cook. Use a food thermometer.
Cook turkey and other poultry
to an internal temperature of 165
F (145 F for other roasts, steaks,
or chops). Take the temperature
at the innermost part of the
bird’s thigh and wing — and
the thickest part of the breast.
Stuffing should also be 165 F. Boil
gravies, sauces and soups.
Keep it hot or cold. If serving
buffet style, maintain safe
temperatures. Keep hot foods
hot (140 F or warmer) by using
chafing dishes, slow cookers and
warming trays. Keep cold foods
cold (40 F or cooler) by nesting
in bowls of ice.
Here are some safety
tips if you’re going to be
transporting food:
Cook food completely, to its
safe cooking temperature. Don’t
transport partially cooked foods.
Minimize temperature
fluctuations. Remove food from
the stove/oven just before leaving
home. Carefully transfer food
to a thermal container or slow
cooker, wrap in heavy towels for
extra insulation and place in a
thermal tote or insulated bag. Use
a cooler and/or ice to transport
cold foods.
When you arrive, reheat hot
foods to 165 degrees or boiling
for liquids. Before serving, bring
food up to the safe temperature
(165 F). Get cold foods in to the
refrigerator until ready for serve.
And finally, here’s
how to safely handle
leftovers:
Refrigerate all leftovers in
shallow containers within 2
hours of serving (1 hour if the air
temperature is above 90 F).
Properly stored leftovers can
be kept for 3 to 4 days. But if in
doubt, throw them out. Be sure
to reheat leftovers to 165 F before
serving.
Consider leaving leftovers with
the host. By the time you reach
home, the food likely will be the
in the danger zone — between 40
F and 140 F — when bacteria can
quickly multiple.
H
53
Apr/May 2014