February 2010
4 posts
USDA: How can I safely cook meat or poultry in the...
-Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
-Do not cook large cuts of meat on high power (100%). Large cuts of meat should be...
USDA: Is Frozen Food Safe?
Food stored constantly at 0 F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
Source: www.fsis.usda.gov
USDA: How can I safely transport perishable foods...
How can I safely transport perishable foods to a picnic site, community supper, or family gathering?
If taking food away from home—on a picnic, for example—try to plan just the right amount of perishable foods to take. That way, you won’t have to worry about the storage or safety of leftovers.
Items which don’t require refrigeration include fruits, vegetables, hard...
USDA: What is a safe internal temperature for...
Following is a chart of safe minimum internal temperatures:
-Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 F.
-All cuts of pork, 160 F.
-Ground beef, veal and lamb to 160 F.
-All poultry should reach a safe minimum internal temperature of 165 F.
Source: www.fsis.usda.gov