(210) 404-0800 STSSHInquiries@nshinc.com Home About Us Outpatient Center Services Patient Guide Physician Partners FAQs Contact Us News Helpful Tips Food Safety Helpful Tips from the CDC Food Safety! Cook to the right temperature Many people think they can tell when food is “done” by checking its color and texture, there’s no way to be sure it’s safe without using a food thermometer. Wash hands and surfaces often Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops. Refrigerate promptly Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them. (During the summer heat, cut that time down to one hour. Don’t cross-contaminate Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate. How can you help protect your family from food poisoning? CLEAN Wash your hands and surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards. Rinse fresh fruits and vegetables under running water and always follow these four simple steps for food safety. SEPARATE Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate. It’s important to keep them separate, even after you’ve cleaned your hands and surfaces thoroughly. COOK Cook to the right temperature. While many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry. CHILL Keep your refrigerator below 40°F and refrigerate foods properly. Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.) For more information on preventing food poisoning, check your steps at FoodSafety.gov. For more information on ways to beat the heat please visit: https://www.cdc.gov/foodsafety/groups/consumers.html Please Share This Share Plus one Related Posts Recent Posts Current Visitor Policies STSSH & SA Shrine Auditorium Team Up to help STBTC Maintain Blood Supply Food Safety One Way to Fight Germs: Wash Your Hands! How to Beat the Texas Heat Submit One Way to Fight Germs: Wash Your Hands! Current Visitor Policies About Us We are a physician owned hospital. This is an innovative approach to healthcare which creates an integrated and holistic path to a successful surgery, pleasant hospital stay, and speedy recovery. South Texas Spine & Surgical Hospital 18600 N. Hardy Oak Blvd. San Antonio, Texas 78258 210-404-0800 STSSHInquiries@nshinc.com South Texas Spine & Surgical Outpatient Center 18518 Hardy Oak Blvd Ste 100, San Antonio, TX 78258 210-880-9897 Follow Us Notice of Nondiscrimination Language Assistance Services Copyright 2016 - All Rights Reserved. Home About Us Services Patients & Visitors FAQs Contact Us Home About Us Outpatient Center Services Patient Guide Physician Partners FAQs Contact Us