Food Safety

Safe food handling starts at the grocery store and continues as you prepare food at home. At every step you need to minimize risk for contamination and food-borne illnesses. Here are a few guidelines to help keep you and your family safe.

Shop Wisely:
• Place meats, poultry, and seafood inside plastic bags from the produce department before adding them to your cart. This prevents juices from dripping onto other foods and spreading bacteria.

• Open egg cartons to make sure the eggs are clean and that none of them have cracks. Inspect the eggs again once you get home and discard any that may have been damaged during transport.

• Inspect packaging on all foods. Make sure meat and poultry are tightly wrapped and fresh-cut vegetables are in sealed packages. Avoid canned foods that have dents, rust, or bulges. Squeeze frozen foods to ensure they are frozen solid.

Prep Smart:
• Wash all fresh produce—even if the label says “prewashed”—before eating. Place greens in a large bowl of cold water and lift them out to drain in a colander. Place vegetables such as broccoli, cauliflower, green beans, and baby carrots in a colander and rinse under cold running water. Scrub sturdy produce such as apples, potatoes, and celery with a brush.

• Do not wash produce with soap or detergent. These products are not approved for use on food, and may leave residues.

• Always marinate foods in the refrigerator.

Clean Up
• Always wash your hands thoroughly before beginning any food preparation.

• Use hot, soapy water and a dishcloth to clean countertops and appliances. Wash dishcloths and towels often in hot water.

On Board
• Keep two cutting boards: one for meats, poultry, and seafood and one for produce.

• Either wood or plastic cutting boards are acceptable. Wash them in hot, soapy water after each use and dry thoroughly. To sanitize cutting boards, wash them in a solution of 1 tablespoon bleach mixed with 1 gallon of water.

Thaw Safely
• Slow and Sure: Thawing in the refrigerator is the safest method of defrosting foods. Count on about 12 hours to thaw 1 pound of steak, ground beef, chicken, or shrimp.

• Faster: You can thaw a 1-pound portion of food in about 2 hours in cold water. To do so, place the food in a zip-close plastic bag with a watertight seal. Submerge the bag in cold water and change the water every 30 minutes until the food is thawed. Cook the food immediately after thawing.

• Fastest: To thaw food in the microwave, follow the manufacturer’s directions. The thawing time will depend on the amount of food and the wattage of your microwave. Cook any food thawed in the microwave immediately.

Minimum Safe Cooking Temperatures
• Use an instant-read thermometer to ensure that cooked foods have reached a safe temperature.

• Insert the thermometer into the center of the food (without touching bone in roasts or poultry) to get an accurate reading. Follow the minimum safe cooking temperatures in the chart below.

• Wash the stem of the thermometer with hot, soapy water after each use.

Type of Food and Its Temperature:
• Ground beef and lamb - 160°F
• Beef and lamb steaks, chops, or roasts - 145°F (medium) and 160°F (well-done)
• Fresh ham - 160°F
• Fully cooked ham (to reheat) - 140°F
• Chicken or turkey, whole, parts, or ground - 165°F
• Egg dishes - 160°F
• Leftovers and casseroles - 165°F

This recipe was published in 'Weight Watchers - New Complete Cookbook (Over 500 Delicious Recipes For The Health Cook's Kitchen) - p8 and p9'