COUNTY LIFE
Food handling safety tips for the holidays
Christmas, Kwanzaa, and Hanukah all fall within three days of each other this year. As friends and families gather together this season, the U.S. Department of Agriculture (USDA) Food Safety Inspection Service has four food safety tips to ensure a healthy and safe holiday.
Even on Holidays, Always Follow the Four Steps to Food Safety
Clean hands before food preparation by following these simple steps: wet hands, lather with soap, scrub for at least 20 seconds, rinse with clean warm water and dry hands with a clean towel. Always serve food on clean plates and avoid reusing plates that previously held raw meat and poultry.
Separate raw and cooked foods to avoid cross contamination, which is transferring bacteria from raw food onto ready-to-eat food. For example, when preparing a roast and raw veggies for a dip platter, keep the raw meat from coming into contact with the vegetables, or food that does not require further cooking such as sliced, cooked meat and cheese.
Cook using a food thermometer to make sure food reaches a safe minimum internal temperature. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality reasons, allow meat to rest for at least three minutes before carving or consuming.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. When transporting hot, cooked food from one location to another, keep it hot by carrying it in an insulated container. For more information about food thermometers, visit FoodSafety.gov
Chill leftovers within two hours of cooking. Keep track of how long items have been sitting on the buffet table and discard anything out longer than two hours. Never leave perishable foods, such as meat, poultry, eggs and casseroles in the “Danger Zone” over two hours. The danger zone is between 40 and 140 °F where bacteria multiply rapidly. After two hours, enough bacteria may have grown to make partygoers sick. Exceptions to the danger zone include ready-to-eat items like cookies, crackers, bread and whole fruit.
Consumers can learn more about key food safety practices at Foodsafety.gov and follow @USDAFoodSafety on Twitter. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist in English or Spanish at AskKaren.gov, available from 10 a.m. to 4 p.m. EST, Monday through Friday.
National Weather Service Fort Worth report: We’re closing down the work week with another round of HOT and DRY weather. Much of the area will see an elevated fire weather threat again today! A Heat Advisory remains in effect through 8 pm this evening. More heat headlines likely this weekend and early next week
It’s time once again for the Montague County Cemetery Board Fish Fry.
The fish fry will begin serving at 5 p.m. on Aug. 22 at the Forestburg Community Center. The price is $10 per person for all you can eat, and child’s plate for 12 and under is $5. Take-out is also available.
The meal will consist of locally caught crappie and catfish, French fries, beans, hushpuppies, coleslaw and all the trimmings and homemade desserts.
The main purpose of the Montague County Cemetery Board is to look after the county’s abandoned cemeteries. The county has between 50 and 60 abandoned cemeteries. Cleaning a cemetery typically cost between $1,500 and $2,000. Any help is greatly appreciated. Help can be monetary, but it can also be as simple as reporting a suspected lost cemetery, allowing access to the cemetery, or spending a day alongside others cleaning. Volunteers are always welcome.
Another goal of the Cemetery Board is to obtain Historical Status from the Texas Historical Commission for the abandoned cemeteries. This status records the cemetery with both the county and state. It helps to protect them for years to come.
Leadership Montague County is now accepting applications for its upcoming class. Deadline to submit an application is Sept. 1.
Individuals who are interested in strengthening their leadership skills, expanding their knowledge of Montague County and building lasting professional and community relationships are encouraged to apply.
The program is a nine-month leadership development program consisting of nine, one-day, monthly meetings. Participants will explore topics including local government, agriculture, education, healthcare, business and industry, public safety, economic development and community leadership through interactive sessions and site visits. The group will be traveling to Austin in the spring to visit with the legislators and senators and to see how they work for the county residents.
Leadership Montague County is designed for emerging and established leaders who have a desire to become more involved in improving the quality of life throughout Montague County.
Class size is limited, and early application is encouraged. For additional information or to request an application, contact: Leadership Montague County, j-hansard@tamu.edu or call 940-894-2831
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