Summer time is just around the corner, and that means time for gatherings, good eating and fun.
During the special times, many people plan and prepare meals to feed more than just their family. Feeding a crowd can raise the risk of foodborne illness from germs that you can’t see, smell or taste. Consider these tips on how to safely prepare, cook and serve meals to keep those at your table safe from foodborne illness.
When you are handling food, some of the main tips for personal hygiene is to always wear clean clothes and aprons when cooking and serving, cover cuts and sores with waterproof bandages, don’t prepare or handle food if you have had diarrhea or vomited in the last 48 hours and wash hands thoroughly and often when preparing food.
To ensure things remain clean and sanitized, clean dishes and prep equipment by washing them in a dishwasher or hot soapy water. To sanitize dishes, equipment and surfaces that do not go in a dishwasher, dip them a bleach solution. To make a bleach solution mix 1 tablespoon of bleach in 1 gallon of water.
Check food temperatures with a calibrated digital thermometer. Measure at the thickest spot and stir liquid-based foods before checking temperature. Hold hot foods at 135 degrees or higher with chafing dishes, warming trays or slow cookers. Hold cold food at 41 degrees or lower by placing serving dishes in or on larger dishes filled with ice.
Harmful bacteria grow fastest between 41 degrees and 135 degrees. Minimizing time in this range, called the temperature danger zone, reduces growth of these harmful bacteria.
If you happen to have food left over, refrigerate perishable leftovers as soon as the meal is over. Throw away or compost perishable food left at room temperature for four hours or more. Place foods in shallow containers before refrigerating for quicker cooling and eat leftovers within seven days.