Buy a thermometer. The proper temperature for holding cold food is at 40* or below.- Keep any warm or hot food uncovered until it is chilled. Stir liquids as the exposed layer cools down to cool quickly. Then, cover properly with a lid or cling film to keep it from tasting like your fridge.
- Label and date. Keep a sharpie and some tape in the kitchen. Toss anything more than a few days old, or use it up!
- Re-heat properly. All food must be re-heated to a minimum of 165* to kill any bacteria. Bring liquids to a boil and look for a sizzle in the microwave.
- Be prompt with your clean up. We all like to relax after cooking a meal, but food left on the counter is hanging out in the temperature danger zone.
- Keep it clean. Any surface that looks dirty could have bacteria that is making its way into your belly, and that’s gross. Wipe it down weekly with sanitizer, food- grade cleaner or half and half mixture of white vinegar and water.
- When in doubt, toss it out. No snack is worth an evening in the bathroom.
- FIFO. First in, first out.
- Repurpose. Place an egg on top of last night’s bean soup for brunch today or fold those last 2 deviled eggs into a tuna sandwich for lunch.
- Never store raw food on top of food that is always cooked. Nothing says danger like bologna with a dash of chicken juice.
You can definitely see your enthusiasm within the work you write. The arena hopes for more passionate writers like you who are not afraid to mention how they believe. At all times go after your heart.