Beyond icebox countertop Manual de usuario descargar pdf (Pagina 31)

3. Cook: Cook to proper temperatures.

Cook food to the proper temperature to

destroy harmful bacteria that cause

foodborne illness.

✱ Use a meat thermometer to make

sure meat, chicken, turkey and fish

are properly cooked.

✱ Cook ground meat to 160˚ F; beef

roast to 145˚ F; whole chicken to

180˚ F; breasts and thighs to 170˚ F;

pork roasts and chops to 160˚ F; and

fish to 160˚ F.

✱ Cook eggs until the whites and yolks

are firm, not runny.

✱ Heat left-

overs in a

microwave

oven until

they are

bubbling

hot.

4. Chill: Refrigerate promptly.

Refrigerate promptly because cold tem-

peratures keep harmful bacteria from

growing.

✱ Refrigerate food and leftovers right

away — within 2 hours or less — at

40° F or colder.

✱ Thaw food in the refrigerator, or in

the microwave to cook right away.

Divide large

amounts of

hot leftovers

into shallow

containers —

less than 3

inches deep

— for quick

cooling in the

refrigerator.

It’s also important to store food safely.

Food safety steps for proper food storage

are:

✱ Check cupboards every few weeks

and bring canned goods to the front

so you will remember to use them.

✱ Purchase cans of foods that are not

bulging, rusted, leaking or heavily

dented.

✱ Store household chemicals such as

bleach and cleanser away from food

and out of reach of children.

Wisconsin Nutrition Education Program Keeping Food Safe 2005

Prevent food poisoning — Fight BAC!™

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