Find a Caterer or Caterers in hampshire based in aldershot, andover, basingstoke, brockenhurst, eastleigh,
fareham, farnborough, lyndhurst, portsmouth,romsey, southampton and winchester. |
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Food safety
Wash hands often in warm, soapy water before, during and after meal preparation.
Don’t forget to wash hands front and back, up to your wrists and between fingers.
Sing two choruses of "Happy Birthday" while you lather up, cleaning your hands for
20 seconds.
Keep raw meats and ready-to-eat foods separate by using two cutting boards:
one for raw meat, poultry and seafood and the other for read-to-eat foods like bread
and vegetables. Wash boards thoroughly in hot, soapy water after each use.
Cook to proper temperatures. A meat thermometer is the only reliable way
to ensure safety and determine the doneness of cooked foods. Favorites like hamburgers
should be cooked to at least 160°F, chicken to 170°F and hot dogs reheated to 160°F.
And don’t forget to reheat leftovers to 165°F.
Refrigerate promptly below 40°F. Make sure the refrigerator is set below
40°F by using a refrigerator thermometer. Leftover foods from a meal should not
stay out of refrigeration longer than two hours. In hot weather (90°F or above),
this time is reduced to one hour. This will keep perishable foods out of what’s
called the "danger zone" – temperatures between 40°F and 140°F.
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