GROOMING 101 – Keeping The Food Safe Starts With Your Own Personal Cleanliness Some of the filthiest shoes I’ve seen are worn by chefs, cooks and other kitchen staff. The first runners-up are nurses and hospital staff. In the two places where clean shoes should be a high priority, they’re at the bottom of theContinueContinue reading “Everyday Is The Only Way”
Category Archives: FOOD HANDLING
People at Risk of Foodborne Illness > Food Safety for People with Diabetes
Food Safety for People with Diabetes A need-to-know guide for those who have been diagnosed with diabetes U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.ContinueContinue reading “People at Risk of Foodborne Illness > Food Safety for People with Diabetes”
People at Risk of Foodborne Illness > Food Safety for Older Adults
Food Safety for Older Adults A need-to-know guide for those 65 years of age and older U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. That’sContinueContinue reading “People at Risk of Foodborne Illness > Food Safety for Older Adults”
People at Risk of Foodborne Illness > Food Safety for Pregnant Women
Food Safety for Pregnant Women U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you. That’s why the U.S. Department of Agriculture’s Food Safety and Inspection ServiceContinueContinue reading “People at Risk of Foodborne Illness > Food Safety for Pregnant Women”
People at Risk of Foodborne Illness > Food Safety for People with HIV/AIDS
Food Safety for People with HIV/AIDS A need-to-know guide for those who have been diagnosed with HIV/AIDS U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.ContinueContinue reading “People at Risk of Foodborne Illness > Food Safety for People with HIV/AIDS”
People at Risk of Foodborne Illness > Transplant Recipients
Food Safety for Transplant Recipients A need-to-know guide for bone marrow and solid organ transplant recipients U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.ContinueContinue reading “People at Risk of Foodborne Illness > Transplant Recipients”
People at Risk of Foodborne Illness > Food Safety for People with Cancer
Food Safety for People with Cancer A need-to-know guide for those who have been diagnosed with cancer U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September 2006; Slightly revised September 2011 Food safety is important for everyone – but it’s especially important for you.ContinueContinue reading “People at Risk of Foodborne Illness > Food Safety for People with Cancer”
Basics For Handling Food Safely
Basics for Handling Food Safely Shopping Storage Preparation Thawing Cooking Serving Leftovers Refreezing Cold Storage Chart Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the FoodContinueContinue reading “Basics For Handling Food Safely”
Refrigerator Shelf Life
For prepared foods, one week in the cooler is the longest I go. Covered, always, and dated seven days from the day you place it in the cooler or deli case. Add A.M. or P.M., which means before noon or afternoon if you want. Beyond that you’re being too picky with the time. For foodsContinueContinue reading “Refrigerator Shelf Life”
Every Day Is The Only Way
GROOMING 101 – Keeping The Food Safe Starts With Your Own Personal Cleanliness Some of the filthiest shoes I’ve seen are worn by chefs, cooks and other kitchen staff. The first runners-up are nurses and hospital staff. In the two places where clean shoes should be a high priority, they’re at the bottom of theContinueContinue reading “Every Day Is The Only Way”
ANIMAL-FREE SOUS-CHEF™ 