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Declare Your Independence from the Kitchen
Smart Food Safety Tips for Your 4th of July Picnic
(PRWEB) July 2, 2005 -- Admit it. One of the best things about our 4th of July celebrations is cooking and eating outside. No hot stoves or stifling kitchens. Just fresh air, great food, and fun.
But before you pack up the picnic basket or grill and head outdoors, here are some precautions to take to prevent a food-borne illness from ruining your outdoor festivities.
1. Wash your hands often. When preparing a variety of foods at the same time, its important not to pass bacteria from one food to another with your hands. Washing your hands with warm soapy water before preparing foods and after handling raw meats will significantly lower the risk of food-borne illness.
2.Wash fruits and vegetables well. Use a vegetable brush and plenty of water.
| | - Keep raw meats and ready-to-eat foods separate. Cross contamination occurs when juices from raw meats accidentally touch cooked or ready-to-eat foods. Make sure to use two separate cutting boards; one for raw meat, and another for fruits and vegetables.
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| | - Make mine well. Whether you like your steak rare or not, it is very important to cook large cuts of meat all the way through. A little pink in the center is okay, but check with a food thermometer to make sure the meats internal temperature is in the safe zone. When barbecuing poultry or seafood, always make sure the meat is cooked throughout.
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| | - Throw away used marinade or basting liquid. Dont serve it with a cooked dish. Make extra marinade if you plan to serve it as a sauce.
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| | - Never use the same plate twice. Plates that have had raw meats on them should always be washed immediately. Never use the same plate once the meat has been cooked.
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| | - Keep hot food hot, and cold food cold. Particularly when you're enjoying dishes such as potato salad, make sure it stays chilled throughout the day. Hot foods, like steak, chicken or hot dogs should be kept covered in foil to retain heat.
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| | - Keep melons out of the "Danger Zone". Melons can pose a risk for foodborne illness if not prepared or stored properly. Before cutting into a melon, wash the outer surface with water thoroughly to remove surface dirt - even if the melon looks clean. Once a melon has been cut, you must keep it chilled in ice or refrigerated at 40 degrees or less. Cut melons can be served without refrigeration for a maximum of two hours.
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| | - Safety on the side. Never keep side food items out for longer than two hours, especially those that are prepared with mayonnaise or are considered high in protein. Bacteria can multiply in moist foods such as pasta, noodles, rice, salad and dessert. Keep cold side dishes properly chilled and away from the sun at all times.
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10.Careful with the leftovers. Dont be tempted to save the leftovers -- especially foods that have been left out for hours.
Now go have a great healthy, safe 4th of July!
For more information:
Sun + Moon Catering
773.276.6525
www.sunmooncatering.com
Media Contact: Rickey Gold
773.348.4973
773.972.5699 cell
rg@rickeygold.com
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