Once the busy school year starts, family dinnertime togetherness often takes a back seat to catch-as-catch-can meals, with parents reheating dinner once, twice, sometimes three times in an evening!
That may be modern life, but food still needs to be treated the old-fashioned way, according to the American Dietetic Association and ConAgra Foods. The two organizations have joined together in a consumer education program, Home Food Safety...It's in Your Hands®, to communicate the important role consumers play in preparing foods safely in their own homes.
"If you’re saving leftovers for late-comers, remember that perishable foods should never sit at room temperature for longer than two hours," says registered dietitian and ADA spokesperson Bettye Nowlin. "Instead of leaving dinner on the stove between reheatings, store it in the refrigerator until family members are ready to eat."
Safely handling food in your kitchen is easier than most home cooks think. Just follow these four simple key guidelines from ADA and ConAgra Foods:
Wash hands often in warm, soapy water before, during and after meal preparation. Don’t forget to wash hands front and back, up to your wrists and between fingers. Sing two choruses of "Happy Birthday" while you lather up, cleaning your hands for 20 seconds.
Keep raw meats and ready-to-eat foods separate by using two cutting boards: one for raw meat, poultry and seafood and the other for read-to-eat foods like bread and vegetables. Wash boards thoroughly in hot, soapy water after each use.
Cook to proper temperatures. A meat thermometer is the only reliable way to ensure safety and determine the doneness of cooked foods. Favorites like hamburgers should be cooked to at least 160°F, chicken to 170°F and hot dogs reheated to 160°F. And don’t forget to reheat leftovers to 165°F.
Refrigerate promptly below 40°F. Make sure the refrigerator is set below 40°F by using a refrigerator thermometer. Leftover foods from a meal should not stay out of refrigeration longer than two hours. In hot weather (90°F or above), this time is reduced to one hour. This will keep perishable foods out of what’s called the "danger zone" – temperatures between 40°F and 140°F.
Thanks to the American Dietetic Association for this information
