Always wash your hands prior to mixing drinks and before adding ingredients like ice, olives, or fresh fruit slices. A food safe alternative for co*cktails calling for raw egg is to use pasteurized shell eggs or a pasteurized liquid egg product.
The preference for retro style seems to be onthe rise when it comes to fashion and décor, and also with the growingpopularity of old-school co*cktails. Because handcrafted drinks contain special ingredients,they can require extra handling which increases the risk for foodborne illnessif proper food safety practices are not followed.
The ice used in co*cktails should be protectedfrom potential contaminants during storage by keeping it in a covered or sealedcontainer in the freezer to avoid cross-contamination from other potentiallyhazardous foods. If allowing guests to serve themselves, ice should be madeavailable in a clean container, and with tongs to prevent bare hands fromtouching the ice. Ice used to chill or store alcohol or mixers should never beused in drinks because of the potential for contamination.
Avoid Raw Eggs
Crafted co*cktails like Eggnog or Tom &Jerry, require adding whipped raw eggs to give the co*cktails their creamy,frothy texture. Consumption of raw shell eggs is associated withSalmonella,Campylobacterandother pathogenic organisms. A food safe alternative for co*cktails calling forraw egg is to use pasteurized shell eggs or a pasteurized liquid egg product.
Fresh and PickledIngredients
To accentuate the flavor or appearance ofcrafted co*cktails, a variety of fresh and pickled items are being added tothem.
As with all fresh produce, whether it will be served in a salad, offered as a condiment, or served in a co*cktail, it must first be washed.
Wash your hands before chopping, slicing or peeling fresh or ready-to-eat co*cktail ingredients, such as lemon slices, pickles or olives. Also before handling co*cktail utensils, toothpicks, and plastic garnish swords, umbrellas, etc.
Adapted with permissionfrom “co*cktails and Foodborne Illness” written by Lea Schneider,Larimer County Health Department.
According to the Dietary Guidelines for Americans 2020-2025 , each day you should aim to eat a variety of fruit, vegetables, dairy, grains, and foods containing protein (either plant-based or from lean meats or fish).
1. Kitchen hygiene 101: wash hands. Making sure your hands are clean is at the top of the kitchen hygiene rules list. It's easy for bacteria to be transferred, so wash your hands throughout prepping and cooking food.
Wash hands thoroughly before you start preparing food and after every interruption - especially if you have to change the baby or have been to the toilet. After preparing raw foods such as fish, meat, or poultry, wash again before you start handling other foods.
The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common. Learn more about each of these steps: Clean!
While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.
Food safety practices were classified by the researcher into five themes, which included: cook, clean, cross-contaminate, chill and check. the correct core temperature (above 75°C), for the correct duration of time.
Basic food safety training includes: Understanding the hazards associated with the main types of food and the conditions to prevent the growth of bacteria which can cause food poisoning and to prevent illness.
The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials.
A good rule of thumb for those wanting to fast to improve their metabolic and overall health is to leave at least 12 hours between meals – ideally more – on a regular basis, according to Dr Adam Collins, Principal Teaching Fellow in Nutrition at the University of Surrey.
There are endless variations to fasting. Such as 12/12 (12 hours of fasting followed by a 12-hour eating window). This is the simplest method as it can mean having the last meal at 7pm and then eating again at 7am the next morning. There is also 14/10 fasting (14 hours fasting followed by a 10-hour eating window).
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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