Cooking Hints and Tips   
Sanitation

Keep a squirt bottle of soap by the sink and wash your hands repeatedly as cooking tasks change. You can say the Pledge of Allegiance or sing "Happy Birthday," both of which will tell you when the recommended 20 seconds of hand-washing to kill bacteria is completed. That's a long time. Wash cutting board, dishes and utensils in hot soapy water. Keep uncooked meats separate from vegetables (watch that drippy turkey or ground beef in the refrigerator) and keep cooked food separate from ready-to-eat foods. This prevents cross contamination. Fruits and vegetables should be washed thoroughly, as they can become contaminated in the field. Don't leave food in the danger zone -- 40 degrees to 140 degrees -- for more than two hours. Refrigerate leftovers. When it doubt, throw it out.

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