Saturday, March 25, 2006

food poisoning

a pretty good summary of food poisoning 'remember, the danger zone is between 40 and 140'

Have a look at the symptoms and take a stab at what you got. its not just meat. theres ones from starchy foods, sandwich spreads, canned food, something fertilized with manure (yeah.... thats probably what you got =), mushrooms, tofu, and cheese.

1. The first step in preventing food poisoning is to assume that all foods may cause food-borne illness. Follow these steps to prevent food poisoning:
2. Wash hands, food preparation surfaces and utensils thoroughly before and after handling raw foods to prevent recontamination of cooked foods.
3. Keep refrigerated foods below 40 degrees F.
4. Serve hot foods immediately or keep them heated above 140 degrees F.
5. Divide large volumes of food into small portions for rapid cooling in the refrigerator. Hot, bulky foods in the refrigerator can raise the temperature of foods already cooled.
6. Remember the danger zone is between 40 degrees F and 140 degrees F.
7. Follow approved home-canning procedures. These can be obtained from the Extension Service or from USDA bulletins.
8. Heat canned foods thoroughly before tasting.
9. When in doubt, throw it out

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