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Washington DC Press Releases
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(WashingtonDC.CityRegions.Com, November 21, 2014 ) South Riding, VA -- It's a traditional part of holiday cheer to have seasonal gatherings, parties and family dinners where delicious foods are served. This Thanksgiving and Christmas, the Kiserena and experts drives consumers to take safety measures when handling and cooking foods, and to thoroughly consider proper hygiene to fight against foodborne illness.
Here are a few food handling and cooking tips to avoid sickness during the holidays:
Handle foods properly - Be sure to wash hands before and after handling foods. - Use one cutting board for preparing raw poultry, fish and meat and use another one for cutting cooked foods or preparing salads. - Wash vegetables and fruits before preparing. - Keep the kitchen, utensils and dishes clean. - Never return cooked food on platters or plates where raw poultry or meats were stored beforehand. - Clean food contact surfaces frequently. - Do not ever thaw poultry or meats on the kitchen counter, as thawing at room temperatures boosts the risk of bacteria development at the surface although the interior probably is still chilled. - Turkey and other frozen meats should be thawed in a refrigerator with a 41°F temperature or colder. Remember to thaw the turkey in its original wrap, on a tray located in the refrigerator's bottom section. If a turkey weighs 20 pounds, thaw it for 4-5 days when thawing in the refrigerator. - It is also likely to place a turkey under cool running water at less than 75°F, or to thaw it in a microwave, if the turkey is cooked right away.
Cook food thoroughly - When cooking foods before a gathering, make sure foods are cooked well to a safe minimum internal temperature. - Use a meat thermometer to find out when a turkey is safe for consumption by placing the thermometer into the thickest area of the turkey thigh. Make sure the food thermometer reaches safe cooking temperatures of 165°F to 180°F. - Cook other foodstuffs to safe temperatures, such as: 165°F for poultry products like chicken and ground turkey; 160°F for ground beef, pork, lamb and veal; 145°F for seafood. - Do not eat cooking dough that is uncooked; it may contain raw eggs. - Cook eggs until the whites and yolks are firm.
Be sure to store any leftover in a refrigerator within two hours after cooking the food. When not sure a food is still safe for consumption or has been kept safely, it is best to discard it.
About Kiserena
Kiserena Inc. is dedicated to provide top quality meat thermometer and other household items. The company has known for a commitment to thoughtful, top-quality and intuitively designed products.
Kiserena
Amendra Singh
7329455641
media@kiserena.com
Source: EmailWire.Com
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