Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, “Common Practices” could be POISONING your family!
Here’s how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don’t buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the “use by” or “sell by” date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40° F and the freezer to 0° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don’t overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. Hot food should be kept hot, at or above 140° F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140° F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
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If you have old painted cabinets that you want to keep but would like to refinish them, you are going to need to remove the paint from the cabinet. Removing old paint is absolutely necessary to the integrity of your refinishing project. So even though this is a difficult project, in the long run it can be well worth it.
Take off Cabinet Doors
In order to remove paint from your cabinets, you are going to need to remove the doors and drawers and lay them on a flat surface. Since you are going to be using chemicals to remove the paint, be sure to protect the surface you lay the doors on and take off any hardware that might be on them. It only takes a few extra minutes to protect your hardware and floors, but could easily help you avoid a huge headache. So go ahead and do it.
Once the doors are off, you need to wipe them off. No matter whether you are cleaning bathroom, kitchen or freestanding cabinets, they are going to need to be cleaned. To clean cabinets that are not very dirty, you can use a basic kitchen cleaner. However, if the wood is stained or very dirty, you can use a cleaner called TSP which will get almost anything clean. Then just wipe it down with a wet cloth and let it dry.
Apply Paint Remover
Now comes the messy part. Start applying the paint remover to the cabinets as the directions on the package states. Remember, the thicker you apply that paint remover the better. Then let it sit and work it’s magic for about 30 minutes or the time stated by the product’s manufacturer.
Remove the Paint
Once the time is up, you are going to need to remover the paint with a paint scrapper. Be careful not to harm the wood while you are scraping. If the paint is not coming off relatively easily, reapply the paint remover and wait a few more minutes. Finish removing all of the paint in this manner before continuing.
When the cabinet is free of all paint, it is time to wash off the rest of the chemical residue. Simply take water and a rag and wash off all of the paint remover. Then let it dry once all the remaining chemicals have been taken off.
Smooth it Out
After the cabinets have finished drying it is time to smooth out the wood. If there are any rough spots or paint left on the cabinets, this is how you are going to remove it. Just take some medium grade sandpaper and gently sand each piece of wood, being careful not to sand too much.
When you finish sanding, all you have left to do is wipe down the cabinets to remove any particles and start finishing it the way you want. Once old paint has been removed in this way you can literally refinish the wood any way you would like. Congratulations on finishing this large project.
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Most of us think "break the bank" when we hear "kitchen remodel." But as Peter Lemos, former editor of "Home" magazine proves in "Kitchens for the Rest of Us," it is possible to make over a ho-hum kitchen into the cooking center of your dreams. In this inspiring and practical guide, Lemos walks readers through 20 challenging kitchen remodels all modest in size and budget. Using a template of 5 basic steps, from taking stock to finding your style, to working with pros, to defining your space, to making it happen, Lemos shows how homeowners made the most of their resources, chose wisely when it came to splurges, and ultimately found a way to realize their dreams. In the process of demystifying this often stressful experience, Lemos serves up a wide variety of design solutions for kitchens that represent a range of styles from across the country.
- Used Book in Good Condition
-- Features 26 dream kitchens and advice on creating your own.
-- Includes more than 300 photographs, floor plans, lists of equipment, and recipes.
-- More than 50,000 copies sold in cloth since publication.
The one thing all of these kitchens have in common is that they didn't start out this way. There are kitchens put into Victorian houses, 1920s farm houses, swim schools (no kidding: Mary Sue Milliken of Border Grill in Los Angeles, and her architect husband, Josh Schweitzer, bought a small swim school and put home and kitchen where locker rooms and showers could once be found), old bars, upscale apartments, ancient stone houses. These are kitchens, then, that have been thought about by people who work with food, and know what they want at home.
Built-in wood-burning ovens and hearths seem to be a big deal. So, too, are custom wok stoves. Seattle chef Tom Douglas put his enormous prep island on industrial casters. He also put his herbs and spices into cans that attach to bar magnets on what would be wasted wall space. He chose the domestic version of an industrial stove because it is better insulated and doesn't heat up the kitchen. And like several chefs in the book, he swears by his commercial Hobart dishwasher with its 90-second cycle.
Great Kitchens is a multifunction book. You can leave it open on a coffee table as a piece of publishing art. You can use it to launch your daydreams. But most of all, you can use it to learn from the mistakes and successes of others, and gain insight from a lot of very practical information.
Most over-the-top built-in appliance? Terrance Brennan's bread-warming drawer. But in this book, it makes perfect sense. --Schuyler Ingle