Nutritionists Recommend Some Rules – Part 2 of 3
Raw meats, poultry and seafood should also be stored on the bottom shelf in the refrigerator so that drippings from these products do not spoil other foods. It’s also important to avoid rinsing raw meat in the sink. Contrary to popular belief, research suggests, this wont can spread bacteria rather than get rid of it. Consider time and temperature.
A meat thermometer should always be used to check that meat and poultry have been cooked to the proper internal temperature. Any dishes made winning of time should also be reheated thoroughly before they are eaten. Once food has been served, it should not remain out on the table at room temperature for more than two hours. Any foods that have been sitting for two hours necessary to be refrigerated or reheated.