Tips for Safe Food Handling:
Store and serve foods at safe temperatures. To be safe, hot foods
must be kept at a temperature of at least 140 degrees F; cold foods should
be kept at 40 degrees F or below.
Soap is your friend. Wash hands frequently.
Avoid cross-contamination: Wash all surfaces and utensils that have
come into contact with one kind of food before moving on to the next.
This is especially important for meats, particularly poultry and pork.
For more information, check out the links on the Government
Food Safety Information page. (The one on "Cooking
for Groups" has lots of useful information!)
Potentially Hazardous Ingredients:
Some foods that were thought to be edible and even beneficial
during the Middle Ages and Renaissance have since been found to be harmful
or even poisonous. This is particularly true of herbs and spices,
such as tansy and pennyroyal. Aethelind of Erbeswald (whose alter
ego is a pharmacist) has supplied us with this list of helpful sites to
identify potential health hazards: