by donR July 26, any year
It’s easier to remember items on a ‘To DO’ list when cooking rather than things on a ‘Do not Do’ list. I guess it has to do with something I learned early on as I challenged anyone who said “Don’t _____ .) Or was it from my teacher education classes or parenting magazine articles? Frankly, what does matter is the next five articles I’m sharing with cooking newbies titled: ‘5 Do’s when________.’ 0r ‘5 do’s for __________.’ Be sure to watch this unfold over the next 5 days. Here is my first ‘To Do list.’
5 Things To Do In Your Kitchen To Prevent Food-Borne Illness:
#1. Thoroughly wash hands, counter top, sink, utensils and produce before beginning the cooking process.
#2 Have two clean cutting boards readily available, one red for cutting meat and one green for veggies.
#3 Use a digital meat thermometer to measure temperatures of meat, poultry or leafy greens to be sure food is cooked to the recommended safe temperature, and held above 135 degrees or stored below 41 degrees.
#4 Place meat on the bottom shelf of your refrigerator when storing it or letting it thaw out over night.
#5 Visit and/or bookmark the USDA website for food preservation, storage and safe handling information. But do come back for 5 more ‘Do’s about cooking.’