DANGER ZONE!
Food Safety Tips!!!

Restaurant Safety

  Chose menu items that are completely cooked. If it appears that any food such as beef, pork, chicken, eggs or fish is undercooked, don't hesitate to send it back for additional cooking.

  If you take home a "doggie bag"--you must refrigerate it immediately (especially in hot weather) and be sure to reheat it to 165°.

  Getting take-out to take home? Eat it within two hours and don't let the food sit out at room temperature before you eat it!

Thawing Safety

  Defrost food in the refrigerator. This is the safest method.

  Short on time? Thaw meat and poultry in airtight packaging in cold water.

  Change the water every 30 minutes, so food continues to thaw. NEVER use hot water.

  Defrost food in the microwave only if it will be cooked immediately.

  Avoid thawing food in the DANGER ZONE (temperatures between 40 and
140 F). That means giving the cold shoulder to thawing food on the counter!
 

Leftover Safety
Discard all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than 2 hours.

Whole roasts, hams and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer

Turkey legs, wings and thighs may be left whole.

Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.

When in doubt, throw it OUT!