Food Safety

Food safety involves everybody in the food chain.

                                    Mike Johanns

 

 

The May, 2012 edition of  Prevention Magazine contained an article pertaining to how knowledgeable people are about food safety.

Below is a summary of their very important food safety facts that can very well save us from becoming sick and thus, keep on livin' easy.

• Refrigerator temperature should not be more than 40 degrees F.
• Never sip a beverage from a bottle and then save it.  The remaining beverage could be contaminated.
• The label on a container should always state the product inside and the date it was initially stored.
• Do not jam food into the refrigerator.  The food requires space for the air to circulate.
• Meat should be stored on the bottom shelf.
• Do not have frozen meat sit out to thaw.  Bacteria can grow before it is fully thawed.
• Home canned food has to be prepared correctly or it can become contaminated.
• Keeping a freezer full is better because it stays cool more efficiently.
• Paper towels in the kitchen are better because cloth towels can become germ carriers. 

         Has this given you some "food" for thought?