Proper food preparation keeps gatherings unspoiled

  • Published
  • By Will Harding
  • 17 Training Wing Safety
GOODFELLOW AIR FORCE BASE, Texas --  With hectic schedules during the summer months, food safety practices are likely to fall by the wayside as the crowds gather, putting our guests at greater risk for food-borne illness.

But, following the food preparation strategies below can prevent spoiling get-togethers with family and friends.

Check the refrigerator temperature. Use a thermometer to ensure it holds foods safely. The ideal refrigerator temperature falls 37 F and 40 F. Anything warmer allows harmful bacteria to thrive and food to spoil. Those cooking for a crowd and in a short space should fill a cooler or two with ice to handle extra items.

Thaw frozen meat and poultry safely in the refrigerator or under cold water in the sink. Pressed for time, microwave thawing is fastest, but be sure to finish cooking immediately after thawing. Defrosting any perishable food on the counter is just asking for trouble. Bacteria can thrive in the outer portions of the food before the inside thaws.

Be sure to wash hands with warm soapy water before and after handling food, as well as after using the toilet, diapering children, blowing your nose, playing with pets, etc.

To prevent cross-contamination, keep raw meat and poultry and their drippings separate from other foods. Wash counters, cutting boards, and knives before, during and after food preparation. Use paper towels to wipe up meat and poultry drippings. Dish rags and sponges can soak up and spread bacteria throughout the kitchen.

Use a thermometer to ensure meat is cooked to the proper temperature before serving it to guests. Keep cold foods cold, below 40 F, and hot foods hot, above 140 F. Use hot plates, chafing dishes and crock pots to keep hot buffet food at a safe temperature. Serve small quantities of perishable foods, such as meat, cheese and dips and refill as needed, or keep cold foods chilled by nesting dishes in bowls of ice.

Refrigerate or freeze leftovers within two hours of serving. Refrigerate in small, shallow, covered containers that protect quality and allow for rapid cooling.

Consume leftovers within a few days, and use the freezer for longer storage. Reheat leftovers to 165 F, or until hot and steaming. Bring leftover gravy and sauces to a rolling boil before serving.

Clean up using a sanitizing solution of one teaspoon bleach added to one quart of water. Spray on washed counter tops, kitchen tables, and refrigerator door handles - the single dirtiest spot in a busy kitchen.

Temperatures used in this article are recommended by the U.S. Department of Agriculture for consumer cooking. They are not intended for processing, institutional or foodservice preparation. Foodservice workers must consult state or local code, or local health department.