Infosheet highlights
- Place a thermometer in your fridge and freezer.
- Have a tip-sensitive digital thermometer ready to check foods.
- Have items that don’t require refrigeration and can be eaten cold or heated on an outdoor grill.
- Freeze containers of water for ice and to help keep food cold in the appliances.
- Plan ahead by preparing coolers and knowing where dry ice and block ice suppliers are.
Click here to download the Hurricane Irene food safety infosheet.
1 comment
Comments feed for this article
December 21, 2011 at 7:04 am
Dave
A good blog post. Something I always tell students is keep raw ingredients totally separate from ready to eat foods.
Wash your hands well in soapy water after touching raw meat and raw vegetables. (Soil on raw vegetables is a major source of pathogenic organisms.
Check the internal temperature of cooked foods to ensure it has reached at least 75°C or 167°F. This temperature will ensure that it is safe to eat.