( NC)- Here are some hamburger food security tips from Health Canada:
Wash hands thoroughly with warm soapy water prior to and after dealing with any raw meat.
If you need to thaw food quickly, keep the food in its initial wrapping and location in a container of cold water. If raw meat comes in contact with sinks and cooking area surface areas, remember to clean them instantly.
You can likewise thaw meat in the microwave by using the “thaw” setting if the food is to be cooked right away.
Marinate meat in the refrigerator, not on the counter. Dispose of the marinade after use because it includes raw juices, which may harbour germs. If you wish to utilize the marinade as a dip or sauce, reserve a part of it before including it to the raw meat.
Do not permit cooked food to come in contact with raw meat. Use different cutting boards and utensils or wash items completely between usages.
Using an instant-read food thermometer is important. The colour of meat alone is not considered a dependable sign of ground beef security.
Keep hot foods hot at 60 ° C( 140 ° F)or greater and cold foods cold at 4 ° C (40 ° F) or lower.
Do not keep cooked food unrefrigerated or unfrozen for more than 2 hours.
For more information on food security, go to the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
If you should thaw food rapidly, keep the food in its original wrapping and location in a container of cold water. If you desire to use the marinade as a dip or sauce, reserve a part of it before including it to the raw meat.
Using an instant-read food thermometer is important. The colour of meat alone is not thought about a dependable sign of ground beef safety.