January 16, 2018

Super Bowl Tips from the USDA

The USDA is offering food safety tips for your Super Bowl party this Sunday. Did you know that the Super Bowl is the second biggest food event in this country after Thanksgiving? It is very important to make sure that the food you serve at any party is safe so your guests don't get sick. Keep your food safe with the classic steps of Clean, Separate, Cook, and Chill. Follow these steps and your food will be safe and your party will be fun. Clean your hands frequently with soap and warm water before preparing food and while you are making the food, especially after handling items such as raw meats and poultry and raw eggs. Make sure you wash your hands well with soap and water after going to the bathroom or after petting dogs and cats. Wash them for 20 seconds and dry well on paper … [Read more...]

Food Safety on Super Bowl Sunday

The Super Bowl is this Sunday. No matter how you celebrate, you need to keep your food safe so you and your guests don't get sick. Foodsafety.gov is offering tips to keep the food for your bash safe. Americans eat more than a billion chicken wings on that day, and many other foods that have the potential to be contaminated with bacteria. If you plan on frying chicken wings, make sure that the frying oil temperature is at least 375°F, measured with a food thermometer, before you start. Never fry frozen chicken wings; they should be completely thawed. Do not rinse the chicken wings before you cook them; that will only spread bacteria around your kitchen and onto you, since the spray from the water can spread up to 3 feet away from the faucet. Pay the wings dry before you put them … [Read more...]

Super Bowl, Slow Cookers, and Food Safety

The USDA is offering tips for keeping the food you cook in your slow cooker safe while you plan your Super Bowl party. The government's Meat and Poultry Hotline gets lots of questions about using this appliance this time of year. Typical questions are answered. If you put meat in your slow cooker and forget to turn it on, the meat must be discarded. Even if you cook it, pathogenic bacteria can produce toxins that will not be destroyed by heat. Any perishable food left out at temperatures between 40°F and 140°F for two hours or longer must be discarded. Sometimes, if you refrigerate cooked foods in a large container, the center may not cool quickly enough. If a large pot of chili or soup, or a large cut of meat isn't cold within a few hours, it must be discarded. Always put food into … [Read more...]

USDA Offers Safety Tips for Super Bowl Parties

If you're throwing (or attending) a Super Bowl Party on Sunday, the USDA wants you to know some tips about food safety. Super Bowl Sunday is the second highest day of food consumption in the United States. Only Thanksgiving sees more eating! To ensure that your party is a hit and that your guests stay safe and happy, remember the four rules for food safety at home. Clean Make sure you always wash your hands with soap and water, before, during, and after working with food. If you're serving dips and finger foods, it's important that your guests wash their hands too! To make sure hands are thoroughly clean, sing "Happy Birthday to You" twice. That should take about 20 seconds, which is the minimum recommended hand-washing time. You can also provide anti-bacterial wipes for your … [Read more...]

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