Prime Rib

Kevin C.In the past, the only time a person ate Prime Rib was at a very special occasion, or you went out to a fine restaurant. Now, you don’t have to wait for that special occasion, we have Prime Rib ready for you everyday. In fact, we have even made it easy for you, we fully cook our Prime Rib to make your time in the kitchen minimal and easy to give you more time relax and unwind after a busy day or week. Our Fully Cooked Prime Rib will deliver a top-quality eating experience every time. Continue reading “Prime Rib”

Next-Generation Coborn’s Store – Part 1

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

I’m so excited to introduce you to our “new” Next-Generation of Coborn’s stores in Isanti, MN. So many people have asked me what makes it so different and I thought why we don’t just go shopping. So I took a trip to the new Coborn’s Marketplace store so that I could walk you through it and introduce you to some of the employees that work there. Continue reading “Next-Generation Coborn’s Store – Part 1”

Holiday Food Safety Tool Kit

www.cobornsblog.com - Holiday Food Safety Tool Kit

www.cobornsblog.com - Coborn's Food Safety Coordinator, Kim
Coborn’s Food
Safety Coordinator
Kim K.

Hi! It’s been a while since I blogged…..I am happy to share with you today, just in time for your holiday celebrations, a “Food Safety Tool Kit”. As a Food Safety Professional (and self proclaimed “food safety geek”) these types of helpful hints are exciting to see! This tool kit is very much in line with my food safety “Recipe for Success” and covers the four key areas of Clean, Separate, Cook and Chill. I want to pick an item or two from each section to highlight here for you today. Remember to bring the entire Food Safety Tool Kit with you when doing your holiday grocery shopping! Or pin this blog on Pinterest so you can have it at your fingertips whenever you need.

Clean

Clean sponges

Typically I do not like to recommend sponges as they can be harborage areas and vehicles for re-contaminating surfaces with bacteria. For those who like to use sponges, it is important to remember these should be clean. If used to wipe up raw meat/poultry juices, these should not be used to clean surfaces that will be used to prepare ready to eat food. Buy sponges that can withstand being washed in the dishwasher after use or even the washing machine. Leaving a sponge to sit on the edge of the sink without being cleaned first is just an invitation for bacterial growth. We do not want these unwanted guests at our holiday celebrations!

Brush for cleaning fruits and vegetables

The important thing to remember here is that fresh fruits and vegetables do need to be cleaned prior to preparation. The majority of fresh fruits and vegetables sold in the Produce department have not been washed unless they are labeled as such, for example, bagged lettuce, which does not need to be washed again. Fresh fruits and vegetables have the potential to contain harmful bacteria on the outside. Produce items with a firm outer surface (potatoes, squash, apples, etc) can be scrubbed with a brush under cool running water. Other softer items like berries should be placed in a colander under cool running water and gently tossed or rubbed with your fingers to wash away the bacteria which may be present.

Separate

Two clean cutting boards

Using separate cutting boards for raw meat/poultry items and cleaned fruits/vegetables allows for another barrier of protection. If thoroughly washed, one cutting board should work; however, as I stated, two allows for clear separation of raw and ready to eat items. The cutting board used for raw meat/poultry should not be used for the fully cooked meat/poultry item unless effectively cleaned first. Here is where a third cutting board could be helpful or using the cleaned cutting board used for the ready to eat fruits/vegetables – again, provides an extra barrier of protection.

Cook

Accurate food thermometer

When cooking, especially raw meat/poultry items, it is important to have an accurate thermometer to ensure the proper safe internal temperature is reached. So, how does one know if their food thermometer is accurate?? One quick and easy way is to fill a cup with ice, then with water. Place the food thermometer into the “ice water bath” and let the temperature stabilize. If the temperature reads 32F, it is reading accurately. If not, a little math may need to be used when assessing the final cooked temperature by adjusting either up or down depending on what the thermometer registered. For example, if the thermometer read 36F rather than 32F, when cooking your turkey which needs to reach 165°F, it should be cooked to 169F to factor in the difference. Sometimes it might be easier to buy a new thermometer! Some thermometers do allow for re-adjusting the thermometer to 32°F. Digital thermometers seem to be best at maintaining accuracy.

Chill

Shallow containers with lids for leftovers

It is VERY important to chill leftovers in a timely manner. Do not allow foods to sit out for more than 2 hours. When cooling leftovers, place in a shallow pan. This disperses the surface area allowing for the food to cool quicker. Remember to either leave the lid off or adequately vented to allow the food to effectively cool. Lids can be placed on tightly once the food is completely cooled.

I hope this Food Safety Shopping List proves valuable to you this holiday season! I wish you delicious and safe eating – enjoy!!

-Kim
Coborn’s Food Safety Coordinator

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