Leftovers are the best! Don’t you agree?

After all the wrapping paper has been cleaned up and the presents are being played with I love the thought of NOT cooking today.  Don’t get me wrong. I love to cook and make all the goodies that get the ooohhhs and aaaahhhhs.

But simply going to the fridge and getting out some leftovers for lunch is a glorious thing.

Here is my lunch choice for the day.  Shrimp Bisque and crunchy bread sticks.  I don’t know if it is because it took little effort to reheat or not but somehow it tastes better than it did yesterday!

Hoping you are enjoying some down time today as well.

Sue

Enter our contest to win a FREE two day Food Manager Training.  Simply upload a photo of you at work. Photo with the most votes wins!!

Click here to learn more

If you have ever had an ‘upset stomach’ or diarrhea after a holiday gathering you may have picked up a little too much unwanted bacteria.   Here are some simple tips to keep everyone feeling jolly all holiday season.

• If you don’t own a stem thermometer, purchase one.  Most grocery stores carry them for $4-6 dollars.
• Wash hands scrubbing for 15 seconds and do it often.
• Produce is commonly linked to E Coli and Salmonella as well as other bacteria. Wash all produce in slightly warmer water than temperature of produce before prepping and cutting.
• Store all cold at 41 degrees or below.  During service the following foods need special attention since they are perfect for bacterial growth, therefore you should keep on ice and under 70 degrees and discarded after 6 hours of service, if product is allowed to exceed 70 degrees discard after 2 hours:
  • Cut greens, cut tomatoes and cut melons.
  • Salads make with pasta, potatoes and seafood.
  • Leave small portions of ham or turkey out after a meal is served.
• Keep hot food hot. 135 degrees or above.
• Quickly refrigerate foods after service.
• Know your minimum temperatures:
  • Steaks, Pork, Seafood 145 Degrees
  • Ground Beef or Ground Pork 155 Degrees
  • All Poultry 165 Degrees
• Use a scoop or tongs for beverage ice.  Hands should never be used.  It is reported that 30-50% of healthy humans have Staphylococcus aureus in their nose.
• Avoid cross contamination – wash surfaces after each task.

These are the basics to keeping your food safe.  If you would like to continue the discussion or ask questions please join us on Facebook or Twitter