Food Safety - Weston HARVEST GUARD 65-1101-W Manuel D'instructions

There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It's crucial to cook food to a safe internal temperature to destroy bacteria that
is present. The safety of hamburgers and other foods made with ground meat
has been receiving a lot of attention lately, and with good reason. When meat
is ground, the bacteria present on the surface is mixed throughout the ground
mixture. If this ground meat is not cooked to at least 160
o
74 C), bacteria will not be destroyed and there's a good chance you will get sick.
Solid pieces of meat like steaks and chops don't have dangerous bacteria like
E. coli on the inside, so they can be served more rare. Still, any beef cut should
be cooked to an internal temperature of at least 145
The safe temperature for poultry is 180
o
cooked to 160 F (71
a meringue or other recipe that uses uncooked eggs, buy specially pasteurized
eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating
MUST ALWAYS be separated. Cross-contamination occurs when raw meats or
eggs come in contact with foods that will be eaten uncooked. This is a major
source of food poisoning. Always double-wrap raw meats and place them on
the lowest shelf in the refrigerator so there is no way juices can drip onto fresh
produce. Then use the raw meats within 1-2 days of purchase, or freeze for
longer storage. Defrost frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat
on a clean platter. Don't use the same platter you used to carry the food out to
the grill. Wash the utensils used in grilling after the food is turned for the last time
on the grill, as well as spatulas and spoons used for stir-frying or turning meat
as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing
hands with soap and water, or using a pre-moistened antibacterial towelette is
absolutely necessary after you have touched raw meat or raw eggs. Not washing
hands and surfaces while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing
with soap and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply
o
is between 40 F and 140
o o
40 F (4 C) or below; your freezer should be 0
serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep
food hot while serving. Use ice water baths to keep cold foods cold. Never let

FOOD SAFETY

o
C). Eggs should be thoroughly cooked too. If you are making
o o
F (4 C and 6
o
F (63
o o
F (82 C) and solid cuts of pork should be
o
C). Your refrigerator should be set to
o o
F (-17 C) or below. Simple rule:
-17-
o o o
F to 165 F (71 C to
o
C) (medium rare).