Thanksgiving is the only day of the year that Americans eat more food than we do on Superbowl Sunday. Unfortunately, some of us will get something from a Superbowl buffet that nobody wants, food poisoning. If you're hosting a party, follow these food safety tips from the U.S. Food and Drug Administration (FDA) to keep your guests safe. Keep hot foods hot. Hot foods need to be kept at an internal temperature of 140° F or warmer. Check the product label or use a food thermometer to check the temperature your food warmer, chafing dish or slow cooker can reach before you use it. Bacteria can multiply quickly on hot foods that are not held at this temperature. Keep cold foods cold. Cold foods should be kept at a temperature of 40° F or colder. Keep cold foods refrigerated until serving … [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...]
