We talk about kitchens quite a bit here. What happens once you have your dream kitchen, though? When it’s actually all finished with the beautiful new sink and shiny granite countertops? Do you keep it safe enough to be eaten out of?
This week we’ll give you some general food safety tips to ensure you won’t have to worry about food safety, and we’ll start with your refrigerator:
Set the correct temp – keep it between 32-40 degrees. Any higher than that and you’re entering the danger zone, in which bacteria more easily multiply. Most refrigerators have built-in thermometers, and if not you can buy one at your local hardware tore.
Freezing does not kill all bacteria. They start growing again once at room temperature. Do not thaw foods on your counter for multiple hours where bacteria could return and multiply. For quick thawing, use your microwave, otherwise use the fridge.
Know what the different “use by” labels mean. These labels often indicate the last day for peak quality – not necessarily the last day they are edible. If refrigerated under 40 degrees, it is safe from anywhere to 2 days (poultry and ground meat), to 5 days (steaks and chops) to 5 weeks for eggs. Do your research and you’ll waste quite a bit less food.
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We talk about kitchens quite a bit here. What happens once you have your dream kitchen, though? When it’s actually all finished with the beautiful new sink and shiny granite countertops? Do you keep it safe enough to be eaten out of?