Enjoy a Food Safe Chinese New Year This 2014
Chinese New Year is near, and many people will be celebrating them and buy festive foods for their family and friends. Yes, food is one of the staple elements in this kind of festivities. The magic of food makes families and friends be complete and bond together while enjoying a plethora of foods. Of course, the last thing on your mind will be foodborne illnesses in your food. Make sure that you prepare foods that are foodborne-illness-free with the following tips.
Make sure to follow the 4-steps to Food Safety. Always remember Clean, Cook, Separate, and Chill. Let’s discuss it individually:
Clean – Keep your hands, food and kitchen utensils clean.
Wash your hands before and after handling food. Our hands can carry a lot of foodborne viruses and be transferred to the food you eat. Make sure that you wash your hands in running water and soap.
Clean your kitchen tools before and after using it. Our kitchen tools can also transfer foodborne illnesses to our food. To make sure that we eliminate the possibilities of contamination, wash it with soap and running water.
All foods must be washed thoroughly (except perhaps for meat, poultry and eggs). Vegetables should be washed or soak them in water. For fruits make sure you wash them first before you peel or cut them. Why not meat? Because washing can help bacteria spread and the meat’s juices may splash and contaminate your sink or countertops.
Cook – Make sure you cook your food properly.
- Always cook the meat depending on the recommended temperatures:
Table is taken from the foodsafety.gov website
| Category | Food | Temperature (°F) | Rest Time |
|---|---|---|---|
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160 | None |
| Turkey, Chicken | 165 | None | |
| Fresh Beef, Veal, Lamb | Steaks, roasts, chops | 145 | 3 minutes |
| Poultry | Chicken & Turkey, whole | 165 | None |
| Poultry breasts, roasts | 165 | None | |
| Poultry thighs, legs, wings | 165 | None | |
| Duck & Goose | 165 | None | |
| Stuffing (cooked alone or in bird) | 165 | None | |
| Pork and Ham | Fresh pork | 145 | 3 minutes |
| Fresh ham (raw) | 145 | 3 minutes | |
| Precooked ham (to reheat) | 140 | None | |
| Eggs & Egg Dishes | Eggs | Cook until yolk and white are firm | None |
| Egg dishes | 160 | None | |
| Leftovers & Casseroles | Leftovers | 165 | None |
| Casseroles | 165 | None | |
| Seafood | Fin Fish | 145 or cook until flesh is opaque and separates easily with a fork. | None |
| Shrimp, lobster, and crabs | Cook until flesh is pearly and opaque. | None | |
| Clams, oysters, and mussels | Cook until shells open during cooking. | None | |
| Scallops | Cook until flesh is milky white or opaque and firm. | None |
- Always use a food thermometer. It helps you determine the exact internal temperature of the food.
Separate – separate cooked foods from raw foods to avoid cross contamination.
Use a separate cutting board or other kitchen and dining utensils for raw and cooked foods. Make sure you also separate meat, eggs, poultry, seafood, and produce.
Separate meat, vegetables and eggs in the fridge.
Chill – Refrigerate food to prevent bacteria growth.
After you do groceries, make sure you refrigerate perishable foods within two (2) hours. If not, foodborne bacteria will grow. A cold temperature slows the growth of these bacteria.
Don’t thaw food on the counter.
Always use FIFO (First in, First out) rule when it comes to food in the fridge.
The said food safety tips can be use even if it’s not Chinese New Year. Make sure you prepare awesome dishes while still following the said food safety methods.