Katherine Allen
Contributor
Cooking is a blast, especially when people enjoy the food you have prepared. When asked for a copy of your recipe, share safety along with the instructions. Research has found an increase in proper food handling techniques when prompts are included in the recipes. For beginning cooks, this also helps to start good habits.
Check out your recipe. Most of us know that whenever you start the cooking process, you need to wash your hands. Unwashed hands may contain germs that can make you sick. When you share a recipe, make sure it includes the first step: “Wash hands with soap and water.”
If there are vegetables to cut in the recipe, remind the reader to rinse all uncut fruits and vegetables even if the skin or rind is not eaten. Include the phrase, “Gently rub produce under cold running water” or “Scrub firm produce with a clean vegetable brush under running water.”
If your recipe includes raw or uncooked meat, did you tell the recipe reader to wash their hands after touching the meat? Germs on raw meat that you touch can infect other things your touch. Remind the cooks to “wash hands with soap and water” after each step in the recipe where raw meats, poultry, seafood or eggs are touched.
We have learned not to rinse raw poultry from the grocery store because it can spread the harmful bacteria around your kitchen. Instruct the reader: “Do not rinse raw meat or poultry.” Some prefer to dry the chicken with a paper towel.
We don’t want to cross contaminate by using the same utensils or cutting boards for multiple food items. Wash knives, cutting boards, counters, utensils and serving plates after touching raw meat poultry, seafood or eggs. To prevent hitchhiking bacteria or viruses, insert the instruction to “Wash utensil (or cutting board) after touching raw meats, poultry, seafood or eggs.”
Cooking to the minimum internal temperature is the only way to ensure that heat sensitive germs can be eliminated. Tell recipe readers to “Cook until internal temperature reaches X with a food thermometer” (include the correct temperature for the type of food).
Sharing your love of food includes cooking and handling it properly as well as sharing your knowledge of food safety. For more information on food safety or including directions in your recipes, contact Katherine Allen at the UF/IFAS Suwannee County Extension office, an equal opportunity institution at (386) 362-2771 or nrgkate@ufl.edu.
The following is an example of a recipe with the food safety instructions included.
Broccoli Chicken Casserole
INGREDIENTS
1 6 oz pkg chicken stuffing mix 2 boneless, skinless chicken breasts, cooked and cubed
1 cup frozen broccoli florets, thawed
1 10-3/4 oz can condensed broccoli cheese soup, undiluted
1 cup shredded cheddar cheese
INSTRUCTIONS
1. Wash hands with soap and water.
2. Place chicken breasts on microwave safe plate with thickest portion to the outside. Cover loosely with plastic wrap. Do not rinse raw poultry.
3. Wash hands with soap and water after handling uncooked chicken.
4. Cook on high for 4 minutes until the internal temperature reaches 165°F on food thermometer.
5. Cut cooked chicken into about 1-inch cubes.
6. Preheat oven to 350°F. Grease a 11x7-in. baking dish.
7. Prepare stuffing mix according to package directions, using 1-½ cups water.
8. In large bowl, combine cooked chicken, broccoli and soup, and transfer to the greased baking dish. Top with stuffing; sprinkle with cheese.
9. Cover and bake for 20 minutes. Uncover; bake 10-15 minutes longer. Cook until internal temperature reaches 165°F on food thermometer.
10. Serve immediately.
NOTE: This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.