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Quick Tips:
Random SamplerFood Safety TipsPauline Williams, "Food Safety Tips," Ensign, Oct. 2004, 64 1. Keep it clean. Wash your hands thoroughly with hot, soapy water for 20 seconds before preparing and serving foods. Clean and sanitize work surfaces, equipment, and utensils. You can make a sanitizing solution with one tablespoon of bleach and one gallon of lukewarm water. 2. Thaw food properly. Thawing food in the refrigerator is safe. Large foods, such as turkey, take 24 hours for every five pounds to thaw. After thawing, meat and poultry should be used within three to four days. Foods can be thawed in the microwave if they are cooked immediately after thawing. Never thaw food on the counter or defrost in hot water. 3. Separate raw meat, poultry, seafood, and eggs from other foods. Sanitize utensils and cutting boards between uses to limit the transfer of bacteria from one food to another. Place raw meat on the lowest refrigerator shelf so raw meat juices do not drip onto other foods. 4. Cook foods thoroughly. A thermometer is the only way to tell if your food has reached a high enough temperature to destroy harmful bacteria. The following temperatures (given first in Fahrenheit) are recommended by the U.S. Department of Agriculture: For Church activities, prepare and cook food thoroughly at home. Meetinghouse kitchens should be used primarily for reheating and serving food. 5. Keep hot foods hot and cold foods cold. When serving foods at a buffet, barbecue, or large dinner, keep the hot food over a heat source and the cold food on ice. After thorough cooking, hot food should maintain a temperature above 140 degrees (60 C.) and cold food below 40 degrees (4 C.). If you need to transport perishable food, carry it in a cooler with a cold pack or ice or in an insulated carrier with a heat pack. 6. Promptly refrigerate leftovers. Cold temperatures keep bacteria from growing and multiplying. Remember the two-hour rule: never leave food at room temperature for more than two hours. If you are outside and the temperature is above 90 degrees (32 C.), food should not be left out for more than one hour. For easy referral, post this information on the back of a cupboard door or in a favorite recipe book. Most cases of food-related illnesses can be prevented if we remember to prepare and store our food properly. Pauline Williams, Copper Hills Fourth Ward, West Jordan Utah Copper Hills Stake Gospel topic: safety [illustrations] Illustrated by Joe Flores Staying ConnectedKarl Jensen, "Staying Connected," Ensign, Oct. 2004, 65 Karl Jensen, Imperial First Ward, Salt Lake Highland Stake Gospel topic: self-reliance Family Home Evening Helps: Just the Two of UsKen and Marion Stewart, "Family Home Evening Helps: Just the Two of Us," Ensign, Oct. 2004, 65 We knew we didn't want a teacher-student format. We just wanted to share the evening and distinguish it from the other nights home together. Our first resolve was to stay away from the television and telephone as much as possible. The computer, however, became a useful tool for family history research. Accessing Internet sites that our family history center director suggested, we shared our first family night for twoa wonderfully productive evening that passed all too quickly. Soon we felt we couldn't wait for our Monday-night family history sessions, and we realized that we needed a lesson too. We began studying the Relief Society and priesthood manuals, Gospel Doctrine lessons, and articles of interest found in Church magazines. Slowly we stopped focusing on what we couldn't do without our children's participation and discovered all the varied activities and knowledge we could share as a couple. Whether your children are gone from home or you haven't yet been blessed with children, family home evening will bring you closer together as a couple and invite the Spirit into your home. Ken and Marion Stewart, Hastings Ward, Grand Rapids Michigan Stake Gospel topic: family home evening [illustration] Silhouette by Beth Whittaker
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