Not a lot has changed over the years, but if you are reaching that elder age, your body has changed and can no longer fight off poisons and toxins as well as it used to, so please take to heart the information below even more so. If you have infants and small children this also applies.
- You CAN refreeze meat that you have thawed in your refrigerator IF your freezer maintains 40 degrees (F) or less. You need to purchase an appliance thermometer to test this. The meat does lose quality but remains safe to eat.
- Do not purchase any damaged fresh fruits or vegetables that come from the grocery store.
- Do not use detergent or bleach to wash fresh fruits or vegetables just rinse well with safe water. You can use a solution of 1 tablespoon unscented liquid chlorine in one gallon of water to sanitize cutting boards, utensils and countertops.
- While most plastic cutting boards do not harbor bacteria and most wooden cutting boards have a natural bactericide, these should be replaced when stained or heavily marked on a regular basis.
- You must wash packaged salads even if they say they are triple-washed because bacteria has been found in these.
- All perishables MUST be refrigerated within two hours of putting them in your grocery cart.
- Fresh meat must be frozen if not used in two days.
- When the power goes out: the refrigerator will keep food cold for about 4 hours. A FULL freezer will keep the temperature for approximately 48 hours and half full freezer about 24 hours. Doors to these MUST remain closed.
And below a chart from USDA for guidance on temperatures for cooking in the oven and on the grill. If you do not have a meat thermometer...why not?