A Little Food Safety Goes a Long Way
Food borne illnesses account for as many as 33 cases of food poisoning each year with most of these occurring at home. The symptoms — fever, chills, dizziness, headache, diarrhea, vomiting, and stomach cramps — are caused by bacterial contamination during food preparation or in days-old cuisine. Whether it’s turkey preparation or sandwiches derived from leftovers, following a few food safety tips can make all the difference:
·Don’t allow perishables to sit longer than two hours. If the temperature is above 90ºF, only allow one hour.