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 H-E-B
Food Safety
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Food Safety at the Office Food safety doesn't stop at home. If the "flu bug" visits your work place, it might be the result of a food-borne illness. The symptoms are often the same and can occur any time from a half-hour to two or more weeks after eating contaminated food. If you don't want to get "bugged" by your coworkers, learn what you should do about food safety at the office. A Catered Lunch Never leave perishable food -- such as milk, cheese and other dairy products; eggs; meat; poultry and seafood -- at room temperature over two hours. Once fruits and vegetables are cut, it is safest to also limit their time at room temperature to a couple of hours. Double-Dipping Please don't double-dip at an office party - that is, dip, take a bite, then dip again! The best defense against double-dipping may be a good offense. Beat the double-dippers to the dip by putting enough dip on your plate the first time to enjoy with all your chips. Dissing the Dishcloth Do you have an office dishcloth that's used for everything from wiping the tables to washing plates and cups? Did it start out white but now it's gray? Encourage the use of disposable paper towels to wipe off the sink and tables. Place your food on a napkin or paper towel rather than directly in contact with the table surface. Wash coffee cups in a dishwasher or in hot, soapy water using a freshly cleaned dishcloth, then rinse with hot water and air-dry. Don't re-contaminate clean dishes by drying them with dirty towels, especially towels that are also used as hand towels! If you have little control over how cups are cleaned, bring your own cup that you can clean appropriately. Also, keep on hand some special cups for serving coffee to visitors. Refreshing the Fridge If your office doesn't already have one, start a policy of tossing once a week all foods left in the refrigerator. Be sure to post a sign on the refrigerator so no one is caught unaware. A food is "saved" only if there's a note on it requesting it be left until a specific date. A Handy Tip Hand-washing is considered the single most important means of preventing the spread of infection, according to the Centers for Disease Control. Truly, your health may be in your hands! If you need a helpful reminder, contact your local health department for a free poster about this subject. Or make your own poster. Here's an idea adapted from a Purdue University Cooperative Extension Service Conference: Draw an outline of your hands with all fingers and thumbs spread apart. Use the caption: "The 10 Most Common Causes of Food-Borne Illness. Wash Hands Often!" Unfortunately, people who don't wash their hands probably won't look at a poster above the sink! So consider placing posters at eye level inside bathroom stalls. Source: FoodTalk E-mail Newsletter, University of Nebraska Cooperative Extension, Lancaster County. |
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Sandwich Chart
Brown bagging's a breeze with this handy chart to post on pantry or fridge. A Pretty Palate Color your menu with 5 a day the easy way. Sunless Shimmer Capture the glow of summer all year round with beautiful bronzers.  |
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