It's hard to believe, but Christmas and Hanukkah are just around the corner. At CitroBio, we want to make sure you and your family are as safe as possible while prepping your annual holiday feasts! Cross-contamination of food is especially easy with multiple hands working in the kitchen, so most importantly, be sure to remind all your sous chefs to wash their hands for 20 seconds with soap and warm water. Don’t forget the backs of the hands, and the webs of the fingers. Here are some more food safety tips:
- Wash fruits and vegetables even if they are being peeled. We recommend CitroBio Fresh Food Wash to reduce the threat of Salmonella, E. Coli, and Listeria contamination. Cutting or peeling produce before it is washed increases the chances of falling ill if the outside of piece of fruit or vegetable is contaminated.
- Remember safe cooking temperatures. Use a meat thermometer to ensure the correct temperature:
- All poultry, including ground: 165°F
- Ground beef, pork, lamb, and veal: 160°F
- Beef, pork, lamb, and veal chops, roasts and steaks: 145°F
- Fish: 145°F
- Don’t wash raw meat, poultry, or eggs in running water. Juices from the meat can splash about the kitchen, spreading germs. Instead, immerse these items in CitroBio Fresh Food Wash.
- Use separate cutting boards, plates, and utensils for produce, and for raw meat, poultry, seafood, and eggs. Make sure to wash cutting boards in the dishwasher or hot, soapy water for maximum cleanliness.
- Maintain proper temperature of your refrigerator (between 40˚F and 32˚F) and freezer (0˚F or below).
- Thaw and marinate in the refrigerator, never on the counter.
- If you happen to be making turkey or cornish hens, remember that poultry can be especially tricky when it comes to food safety, as poultry is a notorious carrier of salmonella. Read more about turkey here.
We hope you and your family have a safe and happy holiday season. Read more about CitroBio Fresh Food Wash here.