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Families
Taking
Charge
Extension office for specific times for various foods.
Looking for visual signs of doneness is helpful but not as accurate as a food thermometer, which are available in many stores for a few dollars. When measuring temperatures in large items, take it in several places in the thickest part. Be sure to clean the thermometer after each use. Several other safe food handling practices include batters, breading and egg products. Prepare only the amount of breading, batter or eggs that you can use at one time. It is not safe to reuse batter or breading that has had a raw food in it. Also be sure to thoroughly cook these foods because the breading can act as an insulator to prevent complete cooking. Cook eggs until firm, not runny.
When preparing protein salads such as tuna or chicken salad it is a good idea to chill all the ingredients before mixing. Once again this keeps the food out of the temperature danger zone.
Many cooks like to taste the food as it is cooking. It is fine to taste so long as it is done properly. Never use the stirring or serving spoon to taste. Use a clean utensil and spoon some of the food into a clean dish and then taste it. When the cooking is done serve and eat the food immediately.
Leftovers should also be handled immediately and not left out for more than one to two hours after cooking. Refrigerate or freeze leftovers in clean covered containers. And remember when in doubt, throw it out.
Now that the food has been
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