Basic Food Handling and Preparation Guidelines.
- Keep
raw items away from cooked items.
- Keep
hot foods hot (140°F and over).
- Keep
cold foods cold (40°F and under).
- Clean
as you go.
- Keep
food covered so as to prevent accidental cross contamination.
- Thaw
frozen products only:
- Under
refrigeration (45°F or less).
- Running
under cold water (50°F or less, make sure water running
is cold). This defrostation method is generally
only for those items vacuum-sealed or very tightly sealed,
all watertight, or water damage will result.
- Microwave,
when you plan to use product immediately after
thawing.
- Heat
leftovers above 165°F.
Remember
these are only guidelines or basic information. Contact your local
extension service for more detailed information or the latest
recommendations, or a seafood governmental agency.
Wanting
more information on the web about the above topic? Check out these
online resources for basic food handling guidelines and food preparation:
For
more information on cross contamination from the USDA Food Safety
and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/Be_Smart_Keep_Foods_Apart/index.asp
For
more information on safe seafood handling, preparation, and storage
of leftovers from the Clemson University Cooperative Extension
Service:
http://hgic.clemson.edu/factsheets/HGIC3508.htm
For more information on refrigeration and food safety from the
USDA Food Safety and Inspection Service: http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp
For
basic food temperature information and The Safe Zone for foods
from the USDA Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp
