Coronavirus Food Safety

Before I start the coronavirus food safety post the main thing that you need to know: there is no evidence (right now) of food or food packaging being associated with transmission of the virus. Per the FDA on 3/17/2020. This post is not meant for fear mongering it is for those people who just wish to be a little extra cautious.

If you are concerned about catching or spreading this virus through your dinner, don’t be.

At this stage of the game just follow normal food handling safety steps to ensure the safe prep of your food. Things like making sure that raw and fully cooked foods don’t make contact with each other. Use different plates and tools when handling raw food that eventually turns into cooked food goes a long way to prevent illness.

The magic temperature for cooking food is 165 degrees and hold that temp for 3 seconds. 165 kills all known food born pathogens. This is an internal temperature that needs to be taken at the thickest part of the food. So be sure to have a good food thermometer around. While grilling certain foods to that temp is over cooking you will at least know that your food is safe.

Corona virus food safety tip: .It is more likely that you will catch of pass on the corona virus by touching and passing the plate then with the food itself. There is so little known about this that all this may change tomorrow.

Stay Safe

FDA corona virus page.

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Mike

aka Sultan of Sizzle


I have been blogging about and selling grilling tool for over 12 years. A Certified Food Safety Professional, KCBS member, award winning writer and have over 10 years experience in the food service industry.

“I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my own grill!”

Summary
Coronavirus Food Safety
Article Name
Coronavirus Food Safety
Description
The main thing that you need to know: there is no evidence (right now) of food or food packaging being associated with transmission of the virus.
Author
Publisher Name
4theGrill.com
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