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Food Facts and Tips

Bacteria multiply rapidly between 40 and 140 °F. Keep cold food cold and hot food hot. Keep food cold in the refrigerator, in coolers, or on the service line on ice. Keep hot food in the oven, in heated chafing dishes, or in preheated steam tables, warming trays and/ or slow cookers. Temperature Guidelines:

  • 180 ° F Whole Poultry
  • 170 ° F Poultry Breasts
  • 165 ° F Stuffing, Ground Poultry, Reheat Leftovers
  • 160 ° F Meats (medium), Egg Dishes, Pork and Ground Meats
  • 145 ° F Beef Steaks, Roasts, Veal, Lamb (medium rare)
  • 140 ° F Hold HOT Foods
  • Between 40 ° and 140 ° = DANGER ZONE - Bacteria Rapidly Multiply
  • 40 ° F Refrigerator Temperatures
  • 0 ° F Freezer Temperatures




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Food Safety

Lead leached from some types of ceramic dinnerware into foods and beverages is often consumers' biggest source of dietary lead. These tips will help to reduce your exposure:

  • Don't store acidic foods, such as fruit juices, in ceramic containers.
  • Avoid or limit to special occasions the use of antique or collectible housewares for food and beverages.
  • Follow label directions on ornamental ceramic products labeled "Not for Food Use--May Poison Food" or "For Decorative Purposes Only," and don't use these items for preparing or storing food.
  • Don't store beverages in lead crystal containers for extended periods.




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Good food demands the
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watkins snack and dip seasonings
Watkins Snack and Dip Seasonings

You'll always be prepared when you have a selection of these delicious seasonings on hand! Just mix them with ordinary or lowfat sour cream, puréed cottage cheese or plain yogurt for a more healthful snack. They're not just for dips; these seasonings make great cream cheese spreads and salad dressings!




 

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