We must go on – we must EAT (and eat well!)
That’s the message in our kitchen today, as Chef Amy von Eiff, Owner & Executive Chef, Certified SafeServe Food Handler, A Cut Above Catering, shares tips on basic food handling and how to feed your family and prep in advance.
Food Safety + using Leftovers/Pantry items to feed your family during times of uncertainty
BASIC FOOD HANDLING
1. Clean – wash hands thoroughly and often, wash cooking surfaces, wash fruits
and vegetable (don’t wash meat, poultry, or eggs)
2. Separate – raw seafood, meat, and poultry – seperate bags, cutting boards
3. Cook – heat all cooked foods to at least 165°
4. Chill – keeps cold foods below 40°
Danger Zone between 40-140 ° – no more than 2 hours
Store refrigerated at 40 or below
Standards hygiene – handwashing, sick people don’t cook
The CDC reports that the Coronavirus is killed by temperatures below 40 and above 140.
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