Food Safety in the College Dorm

Food Safety in the College Dorm


The college campus is a place of higher
learning but not all lessons happen in a lecture hall. Information on food safety
is available from the u_s_ department of agriculture and it could help students
avoid sickness this semester. Dorms typically have microwaves and we find that students typically don’t have the food safety
basics to use them safely. It’s really important to have these
these safety basics to keep foodborne illness from ruining your semester. The experts say to start and end with a
clean oven; remove splatters as they occur so food residue won’t become dried
on and always follow the cooking
instructions on the product package. Know the wattage of your microwave oven>To find it, look on the inside of the
oven door or in the owner’s manual. You can test how long it takes to boil a
glass of water. If it takes two minutes or less it’s a
very high wattage oven, around eleven hundred watts; four
minutes or longer, it’s a lower wattage; around six hundred twenty-five watts If your microwave’s wattage is lower than the
wattage recommended on the package cooking instructions it will take
longer than instructions specified to cook the food. The higher the wattage the
faster it will cook food and if the cooking instructions don’t recommend
cooking the product in the microwave don’t do it. To safely cook food in the microwave,
cover with a lid or microwave safe plastic wrap leaving a corner open to release steam. After reheating and a standing time, use a
food thermometer. The temperature should be one hundred
sixty five degrees fahrenheit unless otherwise stated on the label. That’s the temperature that will kill
any harmful bacteria present. If you store leftovers in the mini fridge make sure
it’s forty degrees fahrenheit or below. Store leftovers within two hours of
serviing. For more food safety tips visit w_w_w_
dot fsis dot u_s_d_a_ dot gov or fight back dot org forward slash
cook it safe or ask karen a food safety question online or from your phone or call the u_s_d_a_’s meat and poultry
hotline at one_triple eight_MP_hotline. For the u_s_ department of agriculture
I’m Pat O’leary.

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