Re: [BlindHandyMan] Good food practice
And then there is granit, which is porus and stains and is hard to clean. and talk about screech when the knife is ground dull on it. Tom To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/blindhandyman/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
RE: [BlindHandyMan] Good food practice
Max,
Not to minimize the importance of keeping the work area clean and sanitary
but keeping hands clean sure would eliminate a good portion of food
contamination.
Many years ago two of my boys came down with Hepatitis A.
We searched frantically for the source. We checked and rechecked our home
practices and so on.
Strictly by happenstance we discovered that both boys attended a Cub Scout
meeting where they make some sort of play dough or something using peanut
butter and other things. I can not quite remember exactly what they made but
it did involve peanut butter.
The peanut butter was not the culprit but hands in it and then hands in
one's mouth was. Apparently one or more of the boys did not wash their hands
after visiting the bathroom and, WALLA! Hepatitis A
I still recall the attitude of the Den Leader. He was astounded that we
might think that washing hands was important because "they were not
preparing food".
Not to belabor the point but not all that long ago a nurse caused the death
of a baby because she had not properly washer hands after changing another
baby and managed to infect another child.
Cy, the Ancient Okie...
-Original Message-
From: blindhandyman@yahoogroups.com [mailto:[EMAIL PROTECTED]
On Behalf Of Max Hearn
Sent: Monday, July 24, 2006 10:11 PM
To: blindhandyman@yahoogroups.com
Subject: Re: [BlindHandyMan] Good food practice
Greetings all,
I believe that we are all spinning the cylinder on the revolver and pulling
back the hammer to come down with salmonella, shigella, noro-virus,
campylobacter and various and assorted food borne illnesses UNLESSwe
follow the simple rules of cleaning and sanitizing surfaces, avoiding
cross-contamination, following proper food storage temperatures, keeping
food out of the danger zone and last, but most important washing one's hands
every chance you get.
Luck can prevail and a cutting board, be it wood, plastic, glass or whatever
may not make us sick by supporting bacterial growth. However, it can and
often does because we don't follow the rules of food protection. The two
most easily controllable factors in food safety and sanitation are Time and
Temperature. Food left out to warm to room temperature becomes media for
bacterial growth. Food products are generally not sterilized and may
frequently have bacteria on it or exposed during the preparation or process,
The danger zone is considered 40 degrees to 140 degrees. Most bacteria may
well grow easily at those temperatures. The ranges of temperatures above
and below that are considered "safe". Just to add to the intrigue of the
game, these temperatures do support some bacterial growth {psychrophilic
(cold-loving) and thermophilic (hot-loving) }. Time is important because
most bacteria, in order to make one sick need to be in large numbers. Again
to add to the game, Ecoli 0157-H7 can make us sick with relatively few
numbers (some say as few as 50)! Bacterial organisms are tiny, about
1/25,000 of an inch or 5 to 7 microns. This size is so very tiny that the
pores or cells in that wooden cutting board look like the swimming pool in
your back yard. Any food debris or fluid from meat or their juices, or
other organic materials becomes a veretable bacterial feast and if at the
right temperature for the right amount of timethere you have itFOOD
POISONING!
The giftwithout cleaning and sanitizingthat keeps on giving.
Practice food safety and sanitization in everything that you do. Don't just
use one part of the process. It takes all of the process to keep you safe
in the kitchen. Dishwashing and sanitizing the dishes and utensils is just
as importantdon't forget that, either! I know, you hate that part, but
don't trade it for 36 to 48 hours of gut-wrenching nausea and vomiting and
explosive diarrhea just to save a few minutes of work before the favorite TV
show or card game. Once you get food poisoningyou'll never forget the
cleaning and sanitizing process or the dishwashing again!
Don't worry so much about what the cutting board is made out of, but do
worry about whether it is clean and sanitized.
Nuff said and I can't even cook! Have a good SAFE dinner tonight!
Max in SC
- Original Message -
From: <[EMAIL PROTECTED]>
To:
Sent: Monday, July 24, 2006 9:50 PM
Subject: RE: [BlindHandyMan] Good food practice
> not to speak o even moderate chopping.
To listen to the show archives go to link
http://acbradio.org/handyman.html
or
ftp://ftp.acbradio.org/acbradio-archives/handyman/
The Pod Cast address for the Blind Handy Man Show is.
http://www.acbradio.org/news/xml/podcast.php?pgm=saturday
The Pod Cast address for the Cooking In The Dark Show is.
http://www.gcast.com/u/cookingindark/main.xml
Visit The New Blind Handy Man Files Page To Review Contributions From
Various List Members At The Following Address:
http://www.jaws-users.com/handyman/
Visit
RE: [BlindHandyMan] Good food practice
Max You are exactly correct. I still would say that wood is the only cutting surface to use. It is just another tool to add to food safety not that cutting surface is the only thing to consider. Happy cooking. Yahoo! Groups Sponsor ~--> Something is new at Yahoo! Groups. Check out the enhanced email design. http://us.click.yahoo.com/TktRrD/gOaOAA/yQLSAA/86xolB/TM ~-> To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/blindhandyman/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
Re: [BlindHandyMan] Good food practice
Greetings all,
I believe that we are all spinning the cylinder on the revolver and pulling
back the hammer to come down with salmonella, shigella, noro-virus,
campylobacter and various and assorted food borne illnesses UNLESSwe
follow the simple rules of cleaning and sanitizing surfaces, avoiding
cross-contamination, following proper food storage temperatures, keeping
food out of the danger zone and last, but most important washing one's hands
every chance you get.
Luck can prevail and a cutting board, be it wood, plastic, glass or whatever
may not make us sick by supporting bacterial growth. However, it can and
often does because we don't follow the rules of food protection. The two
most easily controllable factors in food safety and sanitation are Time and
Temperature. Food left out to warm to room temperature becomes media for
bacterial growth. Food products are generally not sterilized and may
frequently have bacteria on it or exposed during the preparation or process,
The danger zone is considered 40 degrees to 140 degrees. Most bacteria may
well grow easily at those temperatures. The ranges of temperatures above
and below that are considered "safe". Just to add to the intrigue of the
game, these temperatures do support some bacterial growth {psychrophilic
(cold-loving) and thermophilic (hot-loving) }. Time is important because
most bacteria, in order to make one sick need to be in large numbers. Again
to add to the game, Ecoli 0157-H7 can make us sick with relatively few
numbers (some say as few as 50)! Bacterial organisms are tiny, about
1/25,000 of an inch or 5 to 7 microns. This size is so very tiny that the
pores or cells in that wooden cutting board look like the swimming pool in
your back yard. Any food debris or fluid from meat or their juices, or
other organic materials becomes a veretable bacterial feast and if at the
right temperature for the right amount of timethere you have itFOOD
POISONING!
The giftwithout cleaning and sanitizingthat keeps on giving.
Practice food safety and sanitization in everything that you do. Don't just
use one part of the process. It takes all of the process to keep you safe
in the kitchen. Dishwashing and sanitizing the dishes and utensils is just
as importantdon't forget that, either! I know, you hate that part, but
don't trade it for 36 to 48 hours of gut-wrenching nausea and vomiting and
explosive diarrhea just to save a few minutes of work before the favorite TV
show or card game. Once you get food poisoningyou'll never forget the
cleaning and sanitizing process or the dishwashing again!
Don't worry so much about what the cutting board is made out of, but do
worry about whether it is clean and sanitized.
Nuff said and I can't even cook! Have a good SAFE dinner tonight!
Max in SC
- Original Message -
From: <[EMAIL PROTECTED]>
To:
Sent: Monday, July 24, 2006 9:50 PM
Subject: RE: [BlindHandyMan] Good food practice
> not to speak o even moderate chopping.
Yahoo! Groups Sponsor ~-->
Something is new at Yahoo! Groups. Check out the enhanced email design.
http://us.click.yahoo.com/TktRrD/gOaOAA/yQLSAA/86xolB/TM
~->
To listen to the show archives go to link
http://acbradio.org/handyman.html
or
ftp://ftp.acbradio.org/acbradio-archives/handyman/
The Pod Cast address for the Blind Handy Man Show is.
http://www.acbradio.org/news/xml/podcast.php?pgm=saturday
The Pod Cast address for the Cooking In The Dark Show is.
http://www.gcast.com/u/cookingindark/main.xml
Visit The New Blind Handy Man Files Page To Review Contributions From Various
List Members At The Following Address:
http://www.jaws-users.com/handyman/
Visit the new archives page at the following address
http://www.mail-archive.com/blindhandyman@yahoogroups.com/
For a complete list of email commands pertaining to the Blind Handy Man list
just send a blank message to:
[EMAIL PROTECTED]
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/blindhandyman/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
RE: [BlindHandyMan] Good food practice
not to speak o even moderate chopping. On Mon, 24 Jul 2006, Dan Rossi wrote: > I agree with Robert. Most wood has a natural fungicide and if you put a > piece of raw chicken on a plastic board and one on a wood board, then > remove the chicken. After a few hours there will be much more salmonella > on the plastic board than on the wood board. > > Personally, I have one wood cutting board and I use it for everything. I > wash it thoroughly between uses. > > It makes my skin crawl to hear knife blades scraping along those glass or > lexan cutting boards that people use. I can feel the blade dulling just > by that horrible sound. > > -- > Blue skies. > Dan Rossi > Carnegie Mellon University. > E-Mail: [EMAIL PROTECTED] > Tel: (412) 268-9081 > > > > To listen to the show archives go to link > http://acbradio.org/handyman.html > or > ftp://ftp.acbradio.org/acbradio-archives/handyman/ > > The Pod Cast address for the Blind Handy Man Show is. > http://www.acbradio.org/news/xml/podcast.php?pgm=saturday > > The Pod Cast address for the Cooking In The Dark Show is. > http://www.gcast.com/u/cookingindark/main.xml > > Visit The New Blind Handy Man Files Page To Review Contributions From Various > List Members At The Following Address: > http://www.jaws-users.com/handyman/ > Visit the new archives page at the following address > http://www.mail-archive.com/blindhandyman@yahoogroups.com/ > For a complete list of email commands pertaining to the Blind Handy Man list > just send a blank message to: > [EMAIL PROTECTED] > Yahoo! Groups Links > > > > > > > > To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/blindhandyman/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
RE: [BlindHandyMan] Good food practice
Interestingly Consumer Reports did an article some time ago on cutting boards and came to the same conclusion. Wood is a better choice. Bacteria, for whatever reason, is much more prevalent on the plastics and Formica counter tops. I use the flimsy little plastic sheets for veggies and so on but I use my wooden board for anything serious. Now, those little plastic cutting sheets are actually pretty handy. You can just pick them up, form a funnel like thing and pour all of your chopped whatever right into the pot. When they get to looking pretty scarred up just dispose of them and go to the next one. I think they are something like $3 for 3 or 4 sheets and each lasts for about a month or so. Cy, the Ancient okie... -Original Message- From: blindhandyman@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of Dan Rossi Sent: Monday, July 24, 2006 3:07 PM To: blindhandyman@yahoogroups.com Subject: RE: [BlindHandyMan] Good food practice I agree with Robert. Most wood has a natural fungicide and if you put a piece of raw chicken on a plastic board and one on a wood board, then remove the chicken. After a few hours there will be much more salmonella on the plastic board than on the wood board. Personally, I have one wood cutting board and I use it for everything. I wash it thoroughly between uses. It makes my skin crawl to hear knife blades scraping along those glass or lexan cutting boards that people use. I can feel the blade dulling just by that horrible sound. -- Blue skies. Dan Rossi Carnegie Mellon University. E-Mail: [EMAIL PROTECTED] Tel:(412) 268-9081 To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.394 / Virus Database: 268.10.4/396 - Release Date: 7/24/2006 To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/blindhandyman/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
RE: [BlindHandyMan] Good food practice
I agree with Robert. Most wood has a natural fungicide and if you put a piece of raw chicken on a plastic board and one on a wood board, then remove the chicken. After a few hours there will be much more salmonella on the plastic board than on the wood board. Personally, I have one wood cutting board and I use it for everything. I wash it thoroughly between uses. It makes my skin crawl to hear knife blades scraping along those glass or lexan cutting boards that people use. I can feel the blade dulling just by that horrible sound. -- Blue skies. Dan Rossi Carnegie Mellon University. E-Mail: [EMAIL PROTECTED] Tel:(412) 268-9081 Yahoo! Groups Sponsor ~--> See what's inside the new Yahoo! Groups email. http://us.click.yahoo.com/2pRQfA/bOaOAA/yQLSAA/86xolB/TM ~-> To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/blindhandyman/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
RE: [BlindHandyMan] Good food practice
A note about cutting boards research has proven that wood cutting boards are always the best to use for any food. There is some thing in wood that keeps bacteria from growing. Just wash it with soap and water and leave it stand to dry. I do not have the research at my finger tips but if any one is interested I may be able to find it. (I can't promis I wil be able to find it but I will try.) Yahoo! Groups Sponsor ~--> Check out the new improvements in Yahoo! Groups email. http://us.click.yahoo.com/6pRQfA/fOaOAA/yQLSAA/86xolB/TM ~-> To listen to the show archives go to link http://acbradio.org/handyman.html or ftp://ftp.acbradio.org/acbradio-archives/handyman/ The Pod Cast address for the Blind Handy Man Show is. http://www.acbradio.org/news/xml/podcast.php?pgm=saturday The Pod Cast address for the Cooking In The Dark Show is. http://www.gcast.com/u/cookingindark/main.xml Visit The New Blind Handy Man Files Page To Review Contributions From Various List Members At The Following Address: http://www.jaws-users.com/handyman/ Visit the new archives page at the following address http://www.mail-archive.com/blindhandyman@yahoogroups.com/ For a complete list of email commands pertaining to the Blind Handy Man list just send a blank message to: [EMAIL PROTECTED] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/blindhandyman/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
RE: [BlindHandyMan] Good food practice
Somewhere in this article it should have said that the danger points in food occur between 40F and 140F. Above 140F the bacteria will not be a problem. According to Oklahoma health rules you have something like 6 hours to get food from 140F to 40F. AS I recall, you have 4 hours to get food from 140F to 80F and then you need to get the food from 80F to 40F. I believe that beef should be cooked to 165F to be well done. Rare beef is, however, 135F. You would be best served if your refrigerator was below 38F. That way you would be pretty safe. Cy, the Ancient Okie... -Original Message- From: blindhandyman@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of rj Sent: Monday, July 24, 2006 10:03 AM To: Handyman Subject: [BlindHandyMan] Good food practice http://www.fda.gov/fdac/features/895_kitchen.html 1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According to Robert Buchanan, Ph.D., senior science adviser and director of science in the Food and Drug Administration's Center for Food Safety and Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature. "According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C)," he said. His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial. A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick. Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present). 2. Answer B is the best practice; give yourself two points if you picked it. Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness. Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, says FDA microbiologist Kelly Bunning, Ph.D., associate senior science adviser in CFSAN: "It's not worth a foodborne illness for the small amount of food usually involved." 3. If answer A best describes your household's practice, give yourself two points. Give yourself one point if you chose B. According to John Guzewich, CFSAN's director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth. 4. If answer D best describes your household's practice, give yourself two points. If you picked A, you're violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn't good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either. To prevent cross-contamination from a cutting board, the FDA advises consumers to follow these practices: List of 3 items . Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials. . Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water. . Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores. list end 5. Give yourself two points if you picked answer B or C. Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal tem
[BlindHandyMan] Good food practice
http://www.fda.gov/fdac/features/895_kitchen.html 1. Refrigerators should stay at 40 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn't, you're not alone. According to Robert Buchanan, Ph.D., senior science adviser and director of science in the Food and Drug Administration's Center for Food Safety and Applied Nutrition, many people overlook the importance of maintaining an appropriate refrigerator temperature. "According to surveys, in many households, the refrigerator temperature is above 50 degrees (10 C)," he said. His advice: Measure the temperature with a thermometer and, if needed, adjust the refrigerator's temperature control dial. A temperature of 40 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick. Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won't kill bacteria already present). 2. Answer B is the best practice; give yourself two points if you picked it. Hot foods should be refrigerated as soon as possible within two hours after cooking. But don't keep the food if it's been standing out for more than two hours. Don't taste test it, either. Even a small amount of contaminated food can cause illness. Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out, says FDA microbiologist Kelly Bunning, Ph.D., associate senior science adviser in CFSAN: "It's not worth a foodborne illness for the small amount of food usually involved." 3. If answer A best describes your household's practice, give yourself two points. Give yourself one point if you chose B. According to John Guzewich, CFSAN's director of emergency coordination and response, the kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth. 4. If answer D best describes your household's practice, give yourself two points. If you picked A, you're violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn't good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either. To prevent cross-contamination from a cutting board, the FDA advises consumers to follow these practices: List of 3 items . Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. These kinds of boards can be cleaned easily. Avoid boards made of soft, porous materials. . Wash cutting boards with hot water, soap, and a scrub brush to remove food particles. Then sanitize the boards by putting them through the automatic dishwasher or rinsing them in a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water. . Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish. Disposable cutting boards are a newer option, and can be found in grocery and discount chain stores. list end 5. Give yourself two points if you picked answer B or C. Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done. Temperatures for other foods to reach to be safe include: List of 5 items . beef, lamb and veal--145 F (63 C) . pork and ground beef--160 F (71 C) . whole poultry and thighs--180 F (82 C) . poultry breasts--170 F (77 C) . ground chicken or ground turkey--165 F (74 C). list end Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C). If you don't have a meat thermometer
