Color coded cutting boards
Cutting boards that are assigned to cutting different foods helps prevent cross-contamination. When using different colors one can dedicate one color for cutting meat and poultry, and another for cutting breads and another for cutting raw fruits and vegetables. The polyethylene plastic boards can be put into the dishwasher for sanitizing.
Chafing dishes or food warmers
These are great gifts for party givers. Perishable foods left out at room temperature can become unsafe after more than 2 hours; and 1 hour in temperatures above 90° F. Keeping hot food hot (140° F or higher) in a dish with a heat source can prevent guests from getting foodborne illness.
Not only can the timer remind cooks to check if something is done, but is can also remind cooks to put food away. Many of the calls that WSU Extension and the USDA Meat and Poultry hotline gets is about food that is left out to cool or on the buffet table too long and then want to know how to make it safe to eat again.
For help with your baking and holiday food preparation contact Sandy Brown at the WSU Extension office (360- 397-6060) or call the USDA Meat and Poultry hotline at 1-888-674-6854.