![]() Reheat cooked hams packaged in USDA-inspected plants to 140 ☏ and all others to 165 ☏. Cooking Temperatures Cookingġ45 ☏ and allow to rest for at least 3 minutes Donations of nonperishable and unspoiled perishable food from homes and businesses help stock the shelves at food banks, soup kitchens, pantries, and shelters. If thawed by other methods, cook before refreezing. Donating wholesome food for human consumption diverts food waste from landfills and puts food on the table for families in need. To store your perishable food safely, utilize your fridge as follows: Meat, poultry, fish, and eggs are all at the top of perishable foods. Meat and poultry that has been defrosted in the fridge can be frozen again before or after it has been cooked. ![]() Discard cans that are dented, leaking, bulging, or rusted. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years if the unopened can remains in good condition and has been stored in a cool, clean, and dry place.
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