FOOD SAFETY

The single most effective way to control bacteria growth is Temperture. Bacteria need just the right conditions to grow and the range in which they multiply the fastest is called the "Danger Zone" This is from 45f - 140f or 7.2c - 60c. With in this range bacteria growth is rapid, therefore the food product should be stored below 45f and then cooked in such a way that it reaches past 140f with in 2 hrs. It is important to remember ALL food has some amount of bacteria naturally. Cooking kills off the bacteria, but not the TOXIC by-products they give off while alive. This is why reducing the number of bacteria is so important. Below are some tips to remember so you stay out of the "ZONE"

1)Thaw hazardous foods(meat, poultry,Fish, dairy products) in the refrigerator not at room temp.

2) Avoid using "SLOW COOKERS"( these allow the food to stay in the zone too long)

3)Cool hot foods that are to be refrigerated in a cold water bath so it passes through the zone Quickly.

4) When using a meat thermometer test it the center of the thickest part of the meat.

5) Re-heat leftovers to a temp of 175f.

6) Remember Cooked Rice, Potato & pasta cool very slowly in the middle and are excelent mediums for BOTULISM.

7) Store frozen foods at 0f or -15c

8) Keep a thermometer in you Refrigerator and be sure the inside is within 35f -45f degree range.

SHATTERING MYTHS

MAYONAISE IN WARM WEATHER
How many times have you heard your mother warn you against having salads with Mayonaise at a picnic in warm weather? Mom was taught this by her MOM, both of whom used to make Mayonaise fresh with fresh eggs & milk. Todays pasturized & vacum sealed jars of mayonaise are all but bacteria free. However the risk is still there for illness. WHY??? Well the answer is something many people would never guess. It most likely is from the CELERY!!!! Yes even if you take the time to wash and scrub each piece of celery( something most people don't do) there are bacteria left on the celery. All vegetables grown in soil have a bacteria called CLOSTRIDIUM PERFRINGIN. This bacteria is an anorobic bacteria meaning it will only multiply in the absence of Oxygen. So once you coat the vegetable with mayo, sealing it off from the air the bacteria starts to grow. To avoid this, any vegetable used in a salad with Mayonaise should be BLANCHED in steam for 2 min before using.

EGG SAFETY
Until recently the common held belief was that any egg that was without cracks in it was free from SALMONELLA. However recently this dangerous bacteria has mutated so it can now be found in the very embryo of unbroken eggs. So be sure to cook all dishes with eggs very well.
BOILING KILLS ALL BACTERIA

YES, boiling does kill the bacteria. However if the food was mishandled and bacteria were present, the Toxins they give off still remain. Most cases of common Food Posining is in fact a Toxic reaction to bacterial waste.

SAFE PRACTICES
CROSS CONTAMINATION:
Using the same area to prepare different foods is a common mistake made in the kitchen. A cutting board used to cut meat, then is used to cut up salad fixings with a simple wipe in between with a sponge. This is a source of CROSS CONTAMINATION. When the juice or bacteria from one food is transfered to another. Sponges do not remove bacteria effectively, use paper towels instead. Prepare salads and foods that will not be cooked FIRST. When placing foods in the refrigetator, allow meats to be stored on the bottom shelf so juices do not drip onto foods below. Keep vegetables wrapped tightly. Hand washing is an important step to eliminate cross contamination. Always wash hands between handleing different foods.
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