Sub-Zero ICBBI-30UG Keep ING FOO D SAF E to EAT When YO U PRE Pare Food, When YO U COO K FO OD

KEEPI NG FO OD AT ITS BEST

KEEP ING FOO D SAF E TO EAT

WHEN YO U PRE PARE FOOD

•Clean everything that comes in contact with food.

•Wash your hands for 20 seconds before and after handling food.

•Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. Rinse with a diluted chlorine bleach solution, 5 ml to 1 L of water.

•Use clean kitchen towels, sponges and cloths. Replace sponges every few weeks.

•Use disposable plastic gloves if you have an infected cut or burn on your hands.

•Thaw food in the refrigerator or microwave oven, not on the counter. When you thaw food in a microwave oven, cook it immedi- ately.

•Marinate food only in the refrigerator.

•Rinse poultry and seafood in cold water before cooking.

•Avoid cross-contamination in preparing food. Keep raw meat, poultry and seafood and their juices away from other food. For example, don’t use the same surface and utensils for preparing raw meat, poultry and seafood that you use for preparing salad ingredients.

•Thoroughly clean your plastic and wooden cutting boards. Wash with hot water and soap and rinse with a diluted chlorine bleach solu- tion of 5 ml to 1 L of water.

WHEN YO U COO K FO OD

•Cook meat to an internal temperature of 75˚C or above, poultry to 80˚C or above. For cuts more than 51 mm thick, use a meat ther- mometer to check the temperature. For thinner cuts, clear juices (not pink) are a sign of doneness.

•If you are cooking frozen meat or poultry that has not been defrosted, increase the cooking time to 11/2 times the time required for thawed items.

•Roast meats or poultry in oven temperatures of 165˚C or above.

•Cook eggs until the yolk and white are firm, not runny.

•Don’t use recipes in which eggs remain raw or partially cooked.

•If your microwave has a temperature probe, use it. Check temperatures of meat and poultry in at least three spots. Rotate foods during microwaving.

•Don’t taste raw or partially cooked meat, poultry, eggs or fish.

WHE N YOU HAV E LE FTOVERS

•Refrigerate or freeze cooked leftovers in small, covered containers within 2 hours after cooking. Make sure there is adequate air space around the containers so that food can cool down quickly.

•Remove the stuffing from meat or poultry and store it separately.

•Date packages of leftovers and use within a safe period of time.

•Cover and reheat leftovers thoroughly before serving.

•Bring sauces, soups and gravy to a boil. Heat other foods to 75˚C.

•If you think food may be spoiled, discard it. When in doubt, throw it out.

FRESH FOOD ST ORAGE

Shelf life of fresh foods varies depending on how fresh it is when you buy it. To keep your food fresher longer, follow the recommended storage tips.

Vegetables: Wash vegetables in cool water and drain. Store in airtight containers or plastic wrap. Vegetables stay fresh longer in high humidity storage.

Fruits: Wash and dry fresh fruits. Store more aromatic fruits in plastic bags. Most fruits stay fresh longer in low humidity storage.

Prepackaged Meats: Store in original pack- aging. After opening, rewrap tightly in plastic wrap or aluminum foil.

Fresh Meats, Fish and Poultry: Remove store wrappings, then rewrap in plastic wrap, foil or waxed paper and refrigerate immediately.

Eggs: Store eggs unwashed in their carton or a portable egg tray. Use within 3 weeks.

Milk, Cream and Cottage Cheese: Keep carton closed. Store on refrigerator shelf and use within 1–2 weeks.

Cheese: Store in original packaging until ready to use. After opening, rewrap tightly in plastic wrap or aluminum foil.

Leftovers: Let cool and cover tightly with plastic wrap or foil. Airtight plastic containers work well to prevent drying out and odor transfer.

ETHYL EN E

Some fruits and vegetables will produce eth- ylene, a gas that initiates the ripening process. Ethylene can cause premature ripening in some foods, while in others, it can actually cause damage. To reduce unnecessary spoilage of your fresh produce, do not store ethylene producing fruits and vegetables with those that are eth- ylene sensitive. Refer to the chart on page 18.

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