Frugal Kitchens 101 - Food Safety

 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.