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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

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Monday, August 23, 2010

Frugal Kitchens 101 - Food Safety

Frugal Kitchens 101
 Food safety is a year round concern in any kitchen.  A surprising number of food borne illnesses are a direct result of not practicing good food safety.  What some people blame on a 24 Hour Flu is actually a mild case of food poisoning.  Foods should not be within the danger zone of 4.4ºC (40ºF) and 60ºC (140ºF) for more than 4 hours.   In other words hot foods should be kept hot and cold foods kept cold.  Hot foods that will be later stored in the refrigerator should be chilled as quick as possible.  A lot of foods served at picnics, smorgasbords and outdoor events can easily have been within the danger zone.  It is very difficult especially at household events to know whether an at risk food was in the danger zone for any period of time especially when well meaning guests who offer to help may easily scoop that food into a container for the refrigerator not realizing it could cause illness.  Today's Frugal Kitchens 101 is a short video clip of a few things to keep in mind when considering food safety. 




1 food lovers commented:

LindaG said...

Thanks! Have a great week! :)