With students packing for school, take the basics - TV, laptop, MP3 player, mobile phone. Many in the school with a microwave oven, tabletop grill, mini-fridge and toaster are in tow. Most students do not know that there considerations of food safety when cooking with these devices.
Students face many rigors while studying for a college education and often eat whenever and wherever you want. But when it comes to preparing meals sure many students simply do not know what it is to "measure" in reference to food safety, and many were able to quit transmitted through food with disease.
Many parents and students are handling and storage of food for students. A sample of questions about while studying under food preparation cooked listed.
Q: Several slices of pizza have remained overnight. Is the pizza still safe to eat?
R: Yes. Perishable food should never be left uncooled more than two hours. This also applies if there is no meat products on the pizza. Foodborne bacteria that may be present in these food poisoning grow more rapidly at temperatures between 40 and 140 degrees and can double in number every 20 minutes.
Other delivery service and foods such as chicken, hamburgers, cut fruit, salads and dishes should be kept at a safe temperature.
Q: I live out of the school this year. My friends and I, we prepare our own meals. What we need to know to cook food safely?
R: When using frozen, thaw in the refrigerator, not on the counter. Do not allow meat or poultry raw juices from dripping onto other foods. Wash hands before and after preparing food. Always clean paper towels. Wash used cutting boards and utensils with hot soapy water.
Use a food thermometer to check the internal temperature. Cook meat and poultry to the following safe minimum internal temperature:
Steaks, roasts, chops and cook for at least 145 degrees.
All cuts of pork to 160 degrees.
All ground beef like burgers, cooked to 165 degrees.
All poultry should reach a minimum internal temperature of 165 degrees.
If you do not handle safely feel that the food is, throw it away.
Q: Many of us are planning a tailgate party in the stadium. How can we handle food safely?
A: Keep food away from home, a shop or a restaurant to the stadium to prevent food poisoning. If bringing hot take-away, eat within 2 hours of purchase. To keep food like soup, chili and stew hot, use an insulated container. Fill the container with boiling water, let stand a few minutes, empty, and then put hot food in the pipeline. Keep the insulated container closed and the food should be kept warm for several hours (140 degrees or more).
The transport of perishable foods cold and raw burgers, sausages and chicken in a full ice several centimeters, frozen gel packs, or containers of frozen water cooler. Meatloaf cooked as food, cooked meat, chicken, potatoes and pasta salads cool perishables or refrigerator must be kept. Insert the thermometer in the cooling unit to ensure that the food stays at 40 degrees Fahrenheit or less. When packing the cooler, make sure meat and poultry are securely packaged to prevent liquids from cross-contamination of foods ready for consumption.
In addition to a grill and fuel for cooking food, pack a food thermometer to ensure reach to make meat, poultry and casseroles a high enough temperature to kill harmful bacteria that may be present. Include lots of clean utensils, not only for the food but also for the operation of certain cooked food.
Bring water for cleaning if it is not available on the website. Packaging, clean cloth or disposable wet wipes and paper towels for cleaning hands and surfaces.
Q: Are the remains of a tailgate party safe to eat later?
A: Keep perishable foods in the refrigerator, with the exception of a short time when serving. Cook only the amount of food you eat to keep residues to a safe temperature to avoid the challenge.
Dispose of residues that do not freeze after the game.
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