| |
| |
|
Cooking Tips Information |
|
|
|
10 Mind-Easing Ways To Make Sure Your Childs Bag Lunch Is Safe
Perishable food must be kept cold while commuting via bus, bicycle, on foot, in a car, or on the subway. After arriving at school or work, perishable food must be kept cold until lunchtime. Why? Harmful bacteria multiply rapidly in the "danger zone" (the temperatures between 40° F and 140° F). So, perishable food transported without an ice source won't stay safe long. Here are safe handling recommendations to prevent food-borne illness from "bag" lunches. 1. Perishable food, such as raw or cooked meat and poultry, must be kept cold or frozen at the store and at home. Eggs should be purchased cold at the store and kept cold at home. 2. Transport perishable food as fast as possible when no ice source is available. At the destination, keep it cold. Food should not be left out at room temperature more than 2 hours (1 hour if the temperature is above 90° F). 3. Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham which are cured or contain preservatives. 4. At lunchtime, discard all used food packaging and paper bags. Do not reuse packaging because it could contaminate other food and cause food-borne illness. 5. Pack just the amount of perishable food that can be eaten at lunch. That way, there won't be a problem about the storage or safety of leftovers. 6. It's fine to prepare the food the night before and store the packed lunch in the refrigerator. Freezing sandwiches helps them stay cold. However, for best quality don't freeze sandwiches containing mayonnaise, lettuce, or tomatoes. Add these later. 7. Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source should be packed with perishable food in any type of lunch bag or box. 8. Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salads, ahead of time to allow for thorough chilling in the refrigerator. Divide large amounts of food into shallow containers for fast chilling and easier use. Keep cooked food refrigerated until time to leave home. 9. To keep lunches cold away from home, include a small frozen gel pack or frozen juice box. Of course, if there's a refrigerator available, store perishable items there upon arrival. 10. Use an insulated container to keep food like soup, chili and stew hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunch time to keep the food hot (140° F or above). Terry Nicholls Copyright © by Terry Nicholls. All Rights Reserved. About The Author Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.
MORE RESOURCES:
Cooking-Tips - Google News |
|
|
|
RELATED ARTICLES
Don't Poke the Chicken at Your Backyard Barbecue You might be planning a home remodeling project and it includes an outdoor kitchen. A big part of that plan will be the type of grill you introduce. The Best-Kept Secrets of Beef Revealed! Get Ready to Become the Meat Expert in Your Family! Do you helplessly stand at the meat counter looking from package to package, not knowing what to buy? Do you end up buying chicken because you don't know which cut of meat to buy and wouldn't know how to fix it if you did buy it?There are so many cuts of meat, at so many prices and so many ways of cooking that meat, it's no wonder so many people are confused, and walk away with the same cut every time they buy meat. Bar-b-qued tri-tip again!You don't have to worry anymore! I'm going to explain beef to you so well, you will become the meat expert of the family. How to Peel Almost Anything The great English cook Prue Leith once famously remarked "life's too short to stuff a mushroom". I feel pretty much the same way about peeling a grape. Kitchenaid Stand Mixers - A Kitchen Work Horse Kitchenaid stand mixers are very popular in today's kitchens and it is easy to see why. These stand mixers have stood the test of time and have shown themselves to be kitchen work horses. The Right Grill for Your Barbecue Barbecue is a mix of talents. There is the choice of meat (or in some cases vegetables), the creation and choice of sauce, and of course the flame. 10 Simple Kitchen Organizing Tips A lot of the times we mean to get in there and finally organize the kitchen, but once things get out of control the job can seem so daunting and you just don't know where to start. These top 10 kitchen organizing tips will help make your kitchen pleasant and welcoming. Wok this Way! (Part 3 of 5) Seasoning Your New Wok Seasoning is the most important thing you can do to your wok. Only carbon steel and iron woks need to be seasoned. Chinese Cooking Technique: Deep Fry There are usually 2 ways of deep frying in Chinese cooking:Deep frying the ingredients directly Deep frying the ingredients with batterThe latter is the most commonly used method. Here are some pointer in how to deep fry Chinese food most effectively. The Perfect Omelet(te), How to Cook It Omelet(te)sThey're easy to cook, right?We'll see.The first thing to remember is that you need the right size of frying pan. Whats a Pan Dowdy? Cobblers and dowdies, crisps and crumbles, buckles and betties-what are all these desserts?With a little help from American Desserts by Wayne Brachman, we thought we would give you the answers-since you're just dying to know.Cobblers: Cobblers are desserts with a syrupy fruit filling topped with biscuits or cake. Whisk Your Way To a Perfect Meal Every Time! The whisk. A true versatile cooking utensil. The Joys of Refrigerator Cookies Baking cookies seem to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven. What is a Serving Size? Have you ever wondered how much a serving really is. Well, pull out your box of Raisin Bran, grab the milk a bowl and a spoon. High Altitude Baking - A Cooks Guide High altitude baking can be a real adventure for the cook, with a number of challenges to keep you on your toes. The higher you are in elevation, the less pressure there will be. Low-Budget Meals In a Minute Ever go home and look in the fridge only to find it sadly, echoingly empty? Well, look again my friend.. Eat your Veggies! Simple Cooking Methods Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. 50% Less Cooking 50% Less Cookingwithout hitting the fast food button! Don't you just cringe when some clever kitchen type tells you what you could be doing with the leftovers in the fridge, when it's plainly obvious the leftovers will stay there until they walk out by themselves!More often than not, saving money with leftovers, although a great idea, takes a lot of time in preparation and relies on many other ingredients being available. So. Ten Steps to Perfect Pasta I'm amazed at how often I get e-mail from a disgruntled home cook, lamenting the fact that, once again, a dish of pasta has turned into a culinary disaster. I hear stories of overcooked, undercooked, tasteless pasta that may also be stuck together, or otherwise inedible. Easy Herb Butters Since herbs are plentiful this time of year, why not use them to make a variety of simple herb butters? You can even freeze the butters to enjoy in the cooler fall months ahead.Use these tasty butters on everything from grilled steaks, fish, and chicken, to cooked vegetables. How to cut a cake Have you ever wondered how to cut a cake? I have had a lot of practice. When I turned 16 and requested a Spider Man sheet cake I busily honed my cake cutting skills by making concentric rectangles and then served up the master piece.
|
| home | site map |
| © 2006 |
