Food safety is a key ingredient for a successful meal. Visit FoodSafety.gov for more information on the four key food safety steps: clean, separate, cook and chill.
Ahh, Spring! This week, a new season is getting a nice kick-off with Passover and Easter holidays. These celebrations are filled with traditional meals that have unique food safety considerations that may or may not be included in the family recipe book. The USDA Meat and Poultry Hotline has some food safety tips and steps here that, if added to your favorite recipes, can reduce the risk of food poisoning. As with any food preparation, always remember to Clean, Separate, Cook, and Chill. Read more »
BAC!®, the Discovery Zone’s “green bacteria” mascot greets Metropolitan Cooking and Entertaining Show attendees as they line up to tour the interactive and educational Food Safety Discovery Zone.
Last month, thousands of foodies packed into the Washington Convention Center for the Metropolitan Cooking and Entertaining Show to gain culinary wisdom from icons like Paula Deen, Guy Fieri, Giada De Laurentiis, and… the USDA Food Safety Discovery Zone. Read more »
Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer, then allow the meat to rest for three minutes before carving or consuming.
Cross posted from the FoodSafety.gov blog:
On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know: Read more »
Cross-posted from the FoodSafety.gov blog.
The USDA Meat and Poultry Hotline talked to about 350 people on Thanksgiving Day about thawing, preparing and storing turkey. Most people were right on track and just needed some reassuring about handling the big bird. Some people, however, called about situations that could be disastrous – or even deadly.
Even though these problems involved turkey, the same food safety principles apply if you’re cooking ham, duck, goose or any another holiday meat. Read more »
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