Food safety and you

A few simple tips can help ensure everything you prepare stays fresh and healthy.

• Thoroughly wash your hands with soap and water before and after handling foods.
• Wash all fruits and veggies.
• Wear disposable gloves when handling raw meat, poultry, or fish. Keep their juices away from other foods.
• Cook poultry and meat until they are done. Poultry should not be pink when cut into. Use a thermometer if in doubt. Ground meats should be cooked to 160˚F minimum and poultry to 165˚F.
• Wash the tops of cans before opening.
• Thaw frozen foods in the refrigerator or microwave, not for long periods on the counter.
• Don’t leave food out too long at room temperature or bacteria will grow.
• Buy a thermometer for your refrigerator and make sure the temperature stays at or under 40˚F to keep food safe. A freezer should be set at zero degrees or below.
• Use cooked leftovers within four days.
• Have a fire extinguisher handy in case of flare-ups and be sure you are familiar with how to use it.

This post comes from the upcoming release “Kosher By Design: Teens and 20-Somethings” by Susie Fishbein and published by ArtScroll Shaar Press. Preorder your copy today and receive free shipping within the continental U.S. on your entire order from ArtScroll.com.