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Share Your Family Custom, Tradition or Ritual
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Source: United States Department of Agriculture.
Prevent juices from raw meat, poultry, or seafood from touching cooked foods or foods that will be eaten raw, such as fruits or salad ingredients. Wash counters, equipment, utensils, and cutting boards with soap and water immediately after use. Thaw frozen foods in the refrigerator, never on the counter. Or, thaw the food in a microwave oven, then cook it immediately. Marinate foods in the refrigerator, never on the counter. Discard the marinade after use because it contains raw juices. If you want to use the marinade as a dip or sauce, reserve a portion before you add the raw food. Always cook foods thoroughly. If harmful bacteria are present, only thorough cooking will destroy them. Freezing or rinsing foods in cold water is not sufficient to destroy bacteria. Use a meat thermometer to determine if your meat or poultry has reached a safe internal temperature. Check the product in several spots to assure that a safe temperature has been reached. To be safe, beef and pork must reach 160 degrees F (71 degrees C); whole poultry and poultry thighs, 180 degrees F (82 degrees C); and poultry breasts, 170 degrees F (77 degrees C). Avoid interrupted cooking. Never refrigerate partially cooked meat or poultry dishes to later finish cooking them on a grill or in the oven. Meat and poultry products must be cooked thoroughly the first time, and then they may be refrigerated and safely reheated later. When serving, keep hot foods hot--140 degrees F (60 degrees C) or higher--and cold foods cold--41 degrees F (5 degrees C) or lower. Never leave foods, raw or cooked, at room temperature for longer than two hours.
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Traditions: Freedom American Culture
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