Posts Tagged ‘food safety’

This is some generic text to describe all other category pages, It could be left blank

Food Safety

Posted in Bumkins, Nutrition Nook on October 21st, 2009 by johanna – Comments Off

Here are some tips to protect you and your family from contracting a foodborne disease from store-bought chicken.1

1. Store chicken at 40*F or below. If you do not plan to use within two days, freeze it.

2. Make chicken your last purchase before checking out in the supermarket.

3. Thaw frozen chicken in the refrigerator. Keep it in its original packaging and on a plate when thawing.

4. Store any raw meat or poultry on the bottom shelf of the fridge so that if juices leak there will be no cross contamination.

5. Immediately wash your hands with soap and water after handling raw chicken.

6. Cook chicken to 165*F. Use a meat thermometer to check the temperature.

7. Do not return cooked chicken to the plate that held raw chicken.

8. Refrigerate or freeze leftover chicken within two hours of cooking.

  • Share/Bookmark

National Food Safety Education Month

Posted in Bumkins, Nutrition Nook on September 2nd, 2009 by johanna – Comments Off

September is National Food Safety Education Month and a good time to take a look at how we handle food in our home. The American Dietetic Association has posted an informative article with great buying, storing and preparing information for fruits and vegetables.

  • Share/Bookmark

Infant Food Safety

Posted in Bumkins, Nutrition Nook on March 12th, 2009 by johanna – Comments Off

Solid foods are introduced into your baby’s diet around four to six months of age. A few precautions will keep your baby safe and mealtime fun.

1. The risk of choking will be reduced if the baby is sitting upright in an infant seat or high chair.

2. Give small amounts of soft and well mashed food at a time (around a quarter teaspoonful to start).

3. Transfer the food from container to small bowl. Do not put leftover food back into container with untouched food to prevent bacterial contamination.

4. Refrigerate unused food immediately and discard two or three days after opening.

5. Use small spoons made especially for baby.

6. Avoid choking hazzards by cooking foods to a soft consistency and cutting food into small, thin pieces.

  • Share/Bookmark

The New “Bad” Word – Polycarbonate

Posted in Bumkins, Green Scene, Nutrition Nook on February 27th, 2009 by johanna – Comments Off

Polycarbonate is made from bisphenol A or BPA and is identified by the recycling No. 7 on the botton of most plastic bottles and other containers. It is found in water bottles, plastic knives, forks, spoons, baby bottles, food storage containers, and in the epoxy resins that line the insides of beverage and food cans. The buzz surrounding polycarbonate has been very confusij0325360ng. Some studies have shown that this chemical may be harmful but to whom and how and by how much has not been clearly defined. Called a endocrine-disrupting chemical, BPA is linked to a host of health problems and although the findings are still not conclusive, the recommendation is to avoid the use of products made with BPA.

  • Share/Bookmark