ISU Extension: Food Safety
Summer is a great time to get outdoors and enjoy time with family and friends. Each year, an estimated 1 in 6 Americans (48 million) get sick from foodborne illness. Don’t let a foodborne illness (aka food poisoning) spoil your fun. Follow these tips to keep your food safe:
• Bacteria grow best at temperatures between 41-135⁰F – the Temperature Danger Zone. Keep food out of this temperature range as much as possible.
• Use clean hands and utensils to prepare food
• Cold food needs to stay at 40⁰F or below
o Need to use sufficient ice packs
o Pack cooler in air conditioned car, not trunk
o Keep cooler in shade
o Put drinks in separate cooler from food (prevent food from getting warm)
o Put leftovers in cooler soon after grilling or serving. Any food left out for more than one hour should be discarded.
Creamy Cauliflower Salad
2 C cauliflower broken into florets (about ½ head)
½ C diced onion
2 C chopped lettuce (romaine works well)
1 chopped red or green apple (Braeburn, Granny Smith)
¼ C light ranch dressing
1. Prepare cauliflower by rinsing well in cold water just before using it. Snap off the outer leaves and discard.
2. Use sharp knife and cutting board to slice off stem and hollow out and remove core.
3. Cut or break cauliflower into small pieces called florets
4. Toss cauliflower, onion, lettuce, and apples in a medium bowl.
5. Stir in dressing.
6. Cover. Refrigerate until ready to serve.
Serves: 6 Serving Size: ¾ C Per serving: $0.61
Each serving is 40 calories and has 20% of your Vitamin A needs and 30% of your Vitamin C needs
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