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Keeping Your Guests Healthy & Happy
By Rosemary Bell
With the holidays approaching, it's time to remind you about proper food safety in the kitchen and dining room. Everyone needs to know about the two-hour rule when food has been left out of the freezer or refrigerator. The Two-Hour Rule Refrigerate or freeze perishables, prepared food and leftovers, within two hours. Discard food left in the Danger Zone longer than two hours. This includes food in the car, picnics, and food left on the counter. What is the danger zone? Danger Zone is between 40ºF (4.4ºC) and 140ºF (60ºC). This is the prime growing temperature for food-borne bacteria. Just one bacterium, doubling every 20 minutes, could grow to 64 bacteria in two hours and over 2,097,152 bacteria in 7 hours! E. Coli doubles in 15 minutes. And don't think that re-heating the food will make it safe. Some bacteria, such as staphylococcus aureus (staph), can form a heat-resistant toxin that cooking will not destroy. The human body is one of the most common sources for this bacteria. This is frequently found in: - meat and meat products
- poultry and egg products
- salads - egg, tuna, chicken, potato, macaroni
- bakery products - cream filled pastries, cream pies, chocolate eclairs
- sandwich fillings
- milk and dairy products
- cooked pasta, rice and vegetables The only way you will find out if the toxin is in the food is when someone gets sick. The two-hour rule includes the time food sits on the table during your meal. Keep your hot foods hot, and cold foods cold until you're ready to eat. Then refrigerate promptly - there is no need to let the food cool down before you refrigerate or freeze. If you're concerned about the hot or warm container heating other items, you can give it a quick cool-down by immersing the container in cold water before storing. Leftovers in the refrigerator should be used within three to four days. Some say 72 hours is maximum if the prepared foods have ingredients that spoil easily like mayonnaise. We're all familiar with, when in doubt, throw it out.
Holiday Food Safety
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm188807.htm http://www.foodsafety.gov/
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Be Food Safe
When in Doubt, Throw it Out
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Thank you for this good advise, Rosemary. I think that many people overlook the 2 hour rule, when they are driving three hours to grandma's house and bring goodies for the family meal. Today's igloo bags and coolers are good, but "caution" is still the word.
Best to you.
Frederick
CONTRIBUTOR'S REPLY
Thanks Frederick, I've read so many comments on blogs etc, where it seems that people just don't know and leave cooked rice out all day long. Thought a friendly reminder would help some people. Rosemary
Thanks for the reminder, Rosemary. It's a good idea to date leftovers that go into the refrig or freezer so there's no doubt how long they've been around. I also use a marker pen to date the container of anything I open that isn't used up immediately.
CONTRIBUTOR'S REPLY
Thanks Nony, Excellent advice. Something I already, do but since I prefer to cook fresh not frozen. Not much need for me to do that unless I've just cooked a big batch of tomato sauce or found some meats at a great price. Fresh is always best!
Rosemary
Great advice Rosemary, and I think we need to be constantly reminded of proper food safety; we tend to get a bit slack in this area, so thanks for the reminder!
However, as you say, fresh is best - my feelings exactly!
 | | Barb Dec 13, 2010 16:05 | |
CONTRIBUTOR'S REPLY
Thanks Barb, you're always so kind. I really have to be careful with what I eat, so fresh and homemade is always best. Restaurants don't get much business from me! McD, haven't seen the inside of one of those in 8 years.
Rosemary, wonderful pice of healthy advice at the right time of year. People tend to get a little careless round Christmas. Doesn' even make any difference if you are living in a cold country, food still needs protection. Bless you mightily lass, Danella I am going to try and put something in as an Intel. If it doesn't work because of length I shall put it on my website at http://dannsbay.37southnz.com/Protect-your-Food/
CONTRIBUTOR'S REPLY
Thanks Danella, you're so sweet. This kind of advice is good at any time of year, in any climate but especially when entertaining family and guests. They have no idea what your food storage is like. Hopefully not like Terry!  Rosemary
Waste not, want not. I have not wasted time worrying about this for 45 years. I have never had food poisoning. Sure I have had the trots on occassion but keep everything spotless and hyper sterile and the first bug that gets you will kill you.
CONTRIBUTOR'S REPLY
Guy, I don't like wasting food either and if I can't eat it right away, I freeze it. But food left out makes me ill, sometimes for days.
Top marks for this intel of wisdom personified. Let's hope that one doesn't have to experience food poisoning to learn this lesson.
Laraine
CONTRIBUTOR'S REPLY
Thanks Laraine, Unfortunately some of it has been learned from experience for me. Never food poisoning  , but some really unpleasant times  . Rosemary
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