A few of my top food safety tips for keeping your food safe.

Most likely during this extended weekend you will host or be invited to a party.  Here are some simple prevention tips for having a wonderful and food safe holiday:

• 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. Provide your guests with a hand-washing station. Liquid soap and large drink jug like an ice tea / lemonade container, with a stay-on valve at the bottom filled with water is perfect.
• 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 no more than 6 hours :
• Cut greens, cut tomatoes and cut melons.
• Salads make with pasta, potatoes and seafood.
• Salsas, add extra lime since bacteria do not like acidic conditions.
• 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
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