Owner`s manual

Memphis Select Owner’s Manual Revision D
27
Food Handling and Safety
The following are some basic hints for food safety. The number one rule is: if in doubt about the safety of any
food item, err on the side of caution! Make sure your hands are clean before handling food. Be sure you wash
your hands thoroughly after handling fresh meat, fish and poultry. Prevent the cross-contamination of bacteria
by using separate platters and utensils for raw and cooked food.
Bacteria are living organisms that grow and multiply rapidly in warm, moist foods. A marinade should never be
saved to used another day. If you are going to serve it with your meat, be sure to bring it to a boil before
serving. Keep hot foods hot (above 140ºF) and cold foods cold (below 37ºF). Don't leave hot foods out of
refrigeration for more than two hours. Cooked foods and salads should not be left out in the heat for more than
an hour. Fill a deep tray or casserole dish with ice to keep salads cool and safe. Don't defrost meat at room
temperature or on a counter top. Marinate meat in the refrigerator. Always use a meat thermometer to
determine the internal temperature of the foods you are cooking. It’s a good idea to put grilled food onto a
heated platter to help keep the food warm. Steaks benefit from resting for several minutes before serving. This
seals those delicious juices in the meat.