Best Bodyweight Exercises Legs
• Don’t buy food in containers that leak, bulge, or are severely dented. Refrigerated foods should be cold, and frozen foods should be solid.
• Check the food label for an expiration date and for safe-handling instructions.
• Place meat, poultry, and seafood in plastic bags, and separate foods in your grocery cart.
• Select cold and frozen food last to ensure they stay refrigerated until just before checkout.
• Store raw meat, poultry, fish, and shellfish in containers in the refrigerator so the juices don’t drip onto other foods. Keep these items away from other foods, surfaces, utensils, and serving dishes to prevent cross-contamination.
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• Store eggs in the coldest part of the refrigerator, not in the door, and use them within three-five weeks.
• Keep hot foods hot (140°F or above) and cold foods cold (40°F or below); harmful bacteria can grow rapidly between these two temperatures. Refrigerate foods within two hours of purchase or preparation and within one hour if the air temperature is above 90°F. Freeze foods at or below 0°F. Use or freeze fresh meats within three-five days and fresh poultry, fish, and ground meat within one-two days. Use refrigerated leftovers within three-four days.
• Cook foods thoroughly, especially beef, poultry, fish, pork, and eggs; cooking kills most microorganisms. Use a food thermometer to ensure that foods are cooked to a safe temperature. Hamburgers should be cooked to 160°F. Turn or stir microwaved food to make sure it is heated evenly throughout.
• Cook stuffing separately from poultry; or wash poultry thoroughly, stuff immediately before cooking, and transfer the stuffing to a clean bowl immediately after cooking. The temperature of cooked stuffing should reach 165°F.
• Cook eggs until they’re firm, and fully cook foods containing eggs.
• To protect against Listeria, reheat ready-to-eat foods like hot dogs and cold cuts until steaming hot.
• Because of possible contamination with E. coli0157:H7 and Salmonella, avoid raw sprouts.
According to the USDA, “When in doubt, throw it out.” Even if a food looks and smells fine, it may not be safe. If you aren’t sure that a food has been prepared, served, and stored safely, don’t eat it. For more information, see the USDAs Kitchen Companion: Your Safe Food Handbook at http://www.fsis. usda.gov/PDF/KitchenCompanion.pdf.
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