Thanksgiving is next week and food safety is on a lot of people’s minds. Jeanine Wolf, Food Inspector for Washington County Environmental Department says the three most important things people need to remember are hand washing, temperature, and making sure things are clean and sanitized. She says hand washing needs to be done between tasks and before you handle ready to eat foods. Wolf says ready to eat foods refer to things like rolls, and vegetable trays. The second thing she says is temperature. Your refrigerator should stay at 41degrees or below and turkey and stuffing need to be cooked to 165 degrees or higher. She says a lot of food borne outbreaks happen because of temperature abuse and how people cool their foods. She says by putting a large amount of food in the refrigerator you can put foods into the temperature danger zone between 40 and 135 degrees which can cause bacteria to grow. Wolf says you should clean surfaces and utensils between different types of foods. For more food safety tips wolf suggests going to usda.gov.
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