ShareThisA continuing compendium of tips and tricks from Home & Garden Television:
Kitchen safety:
_ Inadequate heating when preparing food allows germs to remain in the cooked food that you serve. To kill all germs when cooking raw food, ensure that the internal temperature reaches at least 158 degrees F.
_ Completely thaw deep-frozen meats so they can be thoroughly cooked on the inside. And always reheat leftovers to 158 degrees F, using a cooking thermometer to check if necessary.
_ Replace dishcloths and disinfect sponges on a daily basis. Sponges can be disinfected by placing them in a bleach-and-water solution for five to 10 minutes and then air drying or microwaving them for one minute. This will kill all unwanted mold and bacteria.
