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Keep Bacteria Off Your Menu

 The holidays often mean family, fun, and food. But beware – bacteria can lurk in holiday buffet goodies and cause foodborne illness. Follow these guidelines for group platters to protect your guests from harmful foodborne bacteria.

Keep HOT foods HOT and COLD foods COLD.
Bacteria can double every 20 minutes in food at room temperature. It’s important to keep hot foods at 140 °F with slow cookers or chafing dishes. Keep cold foods at 40 °F or colder by putting them in dishes nested in ice.
Remember the two-hour rule.
Don’t leave perishable food at room temperature for more than two hours, or bacteria can start to grow. If you’ve lost track of time and can’t remember how long that macaroni salad has been on the buffet, remember: when in doubt, throw it out! Your guests will appreciate it.
Learn the Dos & Don’ts for your holiday favorites.
Now that you have a coup


Chicks are Cute, but Risky!

USDA

Chicks and other live poultry can be cute, but they can also carry germs that can make you seriously sick. Last year alone, eight multistate outbreaks caused nearly 500 people to get sick from touching or handling these birds, more than 90 people went to the hospital, and there were four deaths.

It’s important to know that live poultry can look healthy but still carry germs, such as Salmonella, which can spread to people. These germs can mean more than just feeling bad —they can mean missed days at work, having to go to the doctor or hospital , or even worse.

It’s also important to know that there are things you can do to protect yourself and your family.

What can I do to not get sick?

These simple steps will help protect yourself and others from getting sick:

Wash hands thoroughly with soap and water right after touching live poultry or anything in the area where they live and roam. Adults should supervise hand washing for y




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