Food Preparation Safety Tips

Aida Mollenkamp, Author, Chef & TV star of the Cooking Channel’s foodCrafters and Food Network’s Ask Aida shared food safety reminders for grilling right this barbeque season! Aida also shared two great grilling recipes: Pineapple-Soy-Marinated Chicken and Avocado Sliders and a refreshing Chicken-Avocado Salad with Herbed Mango Dressing which can be found by going to fosterfarms.com.
 

 
• It starts at the store: More people are using recyclable shopping bags. It’s a good idea to devote one bag that you use only for raw meats and poultry to avoid cross contamination, and be sure to wash it after every use.
 
• Never defrost meat or poultry on the counter, but always in the refrigerator.
 
• Use color-coded cutting boards: red for raw meat or poultry and green for fully cooked food.
 
• Always marinate food in the refrigerator, and don’t use the same marinade to baste while grilling.
 
• Always cook poultry to an internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
 
• Refrigerate or freeze any leftovers within two hours of cooking.
 
• Another key to the kitchen are your ingredients. Great recipes start with the right ingredients. As a chef I choose ingredients that are natural, fresh, local and humanely raised because I think they taste better. Today, more than ever, it’s easier to have a “Humane Table” as humanely raised foods are becoming more accessible and affordable

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