Good eats- safer meals

the four things that make you sick

bacteria, virus, parasites and toxins

The 4’c

contain, clean, cook, chill

why would you start grocery shopping in the middle aisle

not temperature sensitive

what bacteria is commonly associated with chiceken

salmonelle

To prevent its growth, keep the temperature below

40 F

fresh meat should go on the “blank” of the grocery cart, so as not to cause cross contamination

bottom

in the frozen food section, foods with big chunky ice crystals are

a bad sign

when storing meat in your refrigerator, they should be in the “blank” of the fridge

very bottom

the fridge temperature should be between

35 and 38 F

the freezer should be below

0 F

start cooking with proper “blank”, counting for ‘blank’ seconds. Antibacterial soaps are not better than regular.

hand-washing, 30

use ‘blank’ to dry hands

paper towels

Cutting boards: use wood for ‘blank’ and raw veggies. Use ‘blank’ for raw proteins, so that it can be put in the dishwasher.

veggies, plastic

there are ‘blank’ illness due to ffodbourne illness in US every year.

6 million

a sanitizer reduce bacteria by ‘blank’ %. A mixture of ¼ tsp. bleach to ‘blank’ cup of water.

9.99, 1

when grilling use ‘blank’ sets of tongs- one for cooked side and one for the raw side

2