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The 4 Fast Steps of Food Safety
Mom’s advice to “clean your plate” takes on a whole new meaning when it comes to food safety. According to the Centers for Disease Control and Prevention, about 76 million cases of foodborne illness occur each year in the United States. But there’s no need to panic about bacteria lurking in your kitchen because being food safe is quicker and easier than you think.
September is National Food Safety Education Month®. It’s a great time to visit the USDA’s “Be Food Safe” Web site at www.befoodsafe.gov, where you’ll find tips and resources related to the four steps to food safety: clean, separate, cook and chill. It’s also a good time to take a few minutes and follow this food safety checklist. Start at the kitchen sink
It’s the hub for washing hands, rinsing fresh produce and wetting sponges to wipe down countertops and the dinner table.
• Wash your hands for at least 20 seconds with hot soapy water. Teach kids to wash for as long as it takes them to sing “Happy Birthday” twice.
• Sanitize kitchen sponges and dishcloths. They’re a breeding ground for bacteria. Heat moist sponges in the microwave for one minute on full power. Toss dishcloths and towels in the laundry. Wash in hot water and dry with high heat.
• Clean countertops. Use a solution of 1 tablespoon of unscented liquid chlorine bleach and 1 gallon of water to sanitize the countertops and sink.
Look inthe refrigerator Not only will a cool refrigerator control the growth of bacteria on your food, it will also help your perishable foods stay fresher longer.
• Check your refrigerator temperature with a thermometer. The refrigerator should be set at 40˚F or below, while the freezer should be at 0˚F or below. Foods should not be allowed to sit at room temperature more than 2 hours during preparation and serving.
• Toss expired foods or leftovers that have been in the fridge too long. Most leftovers last no more than 3 to 4 days. Remember, you can’t always see, smell or taste bacteria. If in doubt, throw it out!
Inventory kitchen equipment This is a good time to take stock of food safety-related kitchen tools.
• Do you have a meat thermometer? An instant-read thermometer is a convenient way to test the internal temperature of meats, poultry and seafood. Using a thermometer takes the guesswork out of knowing when foods are done.
• Do you have more than one cutting board? It’s ideal to have one board for raw meat, seafood and poultry, and a separate board for fresh produce. Inexpensive, flexible cutting mats are a space-saving choice. If you have only one cutting board, be sure to sanitize it after each use to avoid cross contamination. To sanitize cutting boards run them through the dishwasher or clean them with the same bleach and water solution you used on the countertops. Check for doneness • Print the USDA’s handy reference chart of recommended internal temperatures for meat, poultry and seafood. Find the “Is It Done Yet?” chart at http://www.fsis.usda.gov/is_it_done_yet and post it on your refrigerator for easy reference.
Make dinner not only delicious, but safe with either of the following recipes.
Spice-Rubbed London Broil
Prep time: 5 minutes*
*Marinate time extra
Cook time: 12 minutes
2 tsp. mild chili powder
1 tsp. salt
1 tsp. ShopRite granulated sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. black pepper
2 lb. London broil
1. Mix chili powder, salt, sugar, garlic powder, onion powder, thyme and pepper in small bowl. Rub meat with spice mixture. Place in large, resealable plastic bag; seal and refrigerate at least 30 minutes.
2. Preheat broiler. Coat broiler pan with nonstick cooking spray. Remove meat from plastic bag, discard bag, and place on prepared pan. Broil, 6 inches from heat source, 6 minutes; turn and cook 6 minutes more or until instant-read thermometer registers 150°F for medium. Let stand 5 minutes before carving.
1 cup ShopRite canned black beans, drained and rinsed
1 cup ShopRite canned no-salt-added corn, drained and rinsed
2 tsp. ground cumin
1 tsp. chili powder
1 (4-oz.) can chopped green chilies
12 (7-inch) lowfat whole-wheat tortilla shells or wraps
1 cup shredded lowfat cheese (Monterey or Cheddar)
Shredded lettuce and chopped tomatoes (optional)
1. Adults: Spray large nonstick skillet with cooking spray and place over medium heat. Add ground turkey and onion to brown 5 to 7 minutes, breaking up with spatula. Remove from heat. Drain off fat; stir in black beans, corn, cumin, chili powder and chopped green chilies; place back over medium heat 2 minutes or until heated through.
2. Kids: Spoon about 1/3 cup of the turkey mixture on half of each tortilla. Top each taco evenly with cheese. Top with lettuce or tomatoes, if desired, and fold in half to serve.
