Food borne
illnesses are more common than you think.
Food prepared in your home or at a restaurant have the potential to make
you sick. It is because of this reason
that the state of Florida requires and/or recommends services such as Florida Food Manager Certification, Florida Food Handler Certificates and FloridaServSafe Food Manager certification to help lower the chances of making patrons
sick.
One of the
most popular methods of tenderizing and adding flavor to meats is through the
use of marinades. Now marinades can go a
long way in making your food tastier as well as safer. Most marinades contain a type of acid, be it
lemon or vinegar these acids may actually help fight against food borne
illnesses. This is of course if used
properly. Below is a step by step how to
on marinating meats.
Basic Rules
for Marinating Meats Safely:
Use the proper container:
this is crucial. You can pretty much
marinade in any material that isn’t porous.
Porous containers such as wooden bowls can be a breeding ground for
nasty bacteria that can be harmful to you.
Instead use a food safe plastic bag, food grade plastic bowls, stainless
steel bowls, or glass containers when marinating meats.
Where to hold your meat:
Whatever you do, do not leave your food outside of a refrigerated area
when marinating. Meats can reach
critical temperature when left outside leading to the development of harmful
bacteria. Also remember to cover your
marinating meat to protect against foreign objects such as chemicals from
contaminating your food.
The reuse of marinades:
Never under any circumstances should you reuse a marinade that has been
used on raw meat or poultry. If you
intend on using some of the marinade for a sauce to accompany your meat you are
better off reserving some before marinating the meat in it.
Storage timeline:
Sometimes people marinate to make their life easier throughout the
week. That’s fine; but remember there is
a time limit on how long you can leave raw meat marinating before you create a
harmful situation. For chicken do not go
over two days. Meats such as beef, veal,
lamb roasts, chops and pork can be marinated up to 5 days.
Hopefully
with these tips you will ensure your safety as well as your family. If you are in the food handling business in Florida
make sure to contact Ken Kuscher for the following services:
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