Family Living f oft ‘ en Wash ha ” ds ““ surfaces
FOCUS * vo *^ cross contamination
I * Cook to proper temperatures
by 1/ • Refrigerate promptly
Mnrourpf R // mShSlv Make the meals and snacks
from your kitchen as safe as pos-
Malehom /IK sible. Bacteria (BAC) on surfaces
Mr or on food that could cause food-
Cumberland Co. UK borne mness.
Extension Agent Even though you can’t see,
smell or taste BAC, bacteria may
contaminate wholesome food. At
risk are young children whose
Four Simple Steps This year’s National Food immune system has not fully de-
To Food Safety Safety theme is Four Simple veloped, frail elderly with deteri-
Steps to Food orated immune systems, preg-
Safety. It cele- nant mothers, or person with
cs 2 CF/ilalam Claal ' brates the mes- other illnesses that weaken their
JlvlllllwSS ■•vvl 'Ja ** sage of Fight BAC immunity. You can fight BAC
\ . „ A. j /to keep food safe with four simple steps.
IOIXIOI 1)60 CCIQIfIQ / from harmful bac- Clean: Wash hands and sur
ra rS y w / teria: faces often. Practice washing
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CLOSEOLIT *249®®/
3019 Hempland Road, Lancaster 717-397-6241
Stores in: LANCASTER • YORK • CARLISLE* LEBANON
STORE HOURS: Mon.-Fri. 9-9 • Sat. 9-6;
Sunday 12 to 5 PM
•No Refunds For purchase! with a check, bring FINANCING
• All Sales Final drivers license and phone numbers AVAILABLE
• Cash A Carry
Nol responsible (or typographical errors We reserve the right to substitute gift items
Lancaster Farming, Saturday, September 21,2002-815
your hands thoroughly. Start
with warm water, as hot as is
comfortable. Apply the soap and
scrub your hands together to
make bubbles and loosen the dirt.
Pay attention to the cuticles
around the nail, creases and cal
luses. Work the lather on your
hands for at least 20 seconds be
fore rinsing hands thoroughly
under running water. Dry hands
with a single use paper towel or
hot air dryer.
Bacteria gets on cutting
boards, utensils, sponges and
counter tops in the kitchen. Al
ways wash surfaces with hot
soapy water after preparing each
food item and before you move
on to the next food. Place plastic
or non-porous cutting boards
through the dishwasher. Kitchen
surfaces are best cleaned with a
paper towel or cloth towels that
are washed in the hot cycle of
your washing machine.
Separate: Don’t cross contami
nate. Bacteria can spread from
one food to another when han
dling raw meat, poultry and sea
food. It’s important to keep these
foods and their juices separate
and away from ready-to-eat
foods. Consider separating raw
meat, poultry and seafood from
other groceries in your shopping
cart and in your refrigerator. Use
a separate cutting board for raw
meat products and thoroughly
wash everything in contact with
raw meat. Never place cooked
meat on a plate that has held raw
meat, poultry or seafood.
Cook to proper temperatures.
Cook foods long enough to reach
an internal temperature to kill
harmful bacteria in meat, poul
try, casseroles and other foods.
Roasts and steaks should reach
14SF and poultry should be cook
ed to 180 F. Ground beef may
harbor bacteria from processing
Lawn Care of PA
311 Willow St., Terre Hill, PA 17581
(71 7) 445 8431 Please Ask For Mervin
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so it must reach 160 F; color is not
a safe indicator.
Eggs should be cooked until
the yoke and whites are firm. Do
not use recipes that leave eggs
raw or only partially cooked. Fish
is safe to eat when it is cooked to
be opaque and flakes easily with
a fork.
Microwave cooking may leave
cold spots in the food where bac
teria could survive. For best re
sults always: cover the food; stir
or rotate it in the oven for even
distribution of cooking rays and
allow the food to rest 2 minutes
to complete the cooking cycle.
Bring sauces, soups and gravy to
a boil when reheating. Heat left
overs thoroughly to at least 165 F.
Chill: Refrigerate promptly.
Cool foods quickly to keep bacte
ria from growing and multiply
ing.
Refrigerator temperature
should be at 40F and the freezer
at OF. Check these temperatures
occasionally with an appliance
thermometer.
Follow these steps to Fight
BAC:
• Refrigerate or freeze foods
within two hours.
• Thaw foods in the refrigera
tor, under cool running water or
in the microwave oven only if
you will complete the cooking
cycle immediately. Marinade
foods in the refrigerator.
• Divide large amounts of hot
food into shallow containers for
quick cooling in the refrigerator.
• Cool air must circulate
around the food to keep food
safe, don’t pack the refrigerator.
For more information about
safe food handling and prepara
tion contact your local coopera
tive extension office. Volunteer
groups are encouraged to sched
ule a comprehensive training
using Penn State’s new curric
ulum, Cooking for Crowds.