Summer Food Safety

30 June, 2014 ,

Step Two – Separate:

Keep raw meats, such as ground beef or pork, poultry, fish and seafood separate from cooked or ready-to-eat foods to avoid cross-contamination.

When you pack a cooler for an outing, wrap uncooked meat, poultry, fish and seafood securely and put them on the bottom to prevent raw juices from dripping onto other foods. Ideally, use a separate cooler for the raw foods.

Wash all plates, utensils, and cutting boards that touched or held raw meat, poultry, fish or seafood before using them again for other foods. Wash hands after handling raw meat and wash the food thermometer (preferably a digital one) after each temperature reading.

Step Three – Cook:

Make sure you kill harmful bacteria by properly cooking food.

Checking the colour is not a guarantee that food is properly cooked and safe to eat. Don’t guess! Use a digital food thermometer to check when meat, poultry, fish and seafood are safe to eat. Cooked foods are safe to eat when internal temperatures are:

Beef, veal and lamb (pieces and whole cuts)
63o C (145o F) for medium rare
71o C (160o F) for medium
77o C (170o F) for well done

70o C (158o F) for fish
71o C (160o F) for ground beef, veal, lamb and pork
71oC (160o F) for pork (pieces and whole cuts)
74o C (165o F) for shellfish, leftover food, and boned and deboned poultry parts
85o C (185o F) for whole poultry

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