Shopping and Food Safety Tips During Pregnancy fantasktic
Shopping and Food Safety Tips During Pregnancy
Make a grocery list to help you remember all that you need. If you shop at the same store frequently, try to organize your list aisle by aisle so you will be more efficient with your time in the store.
Make sure you eat before you go shopping to help you prevent getting nauseated in the store and so that you won’t be hungry and get a lot of things you didn’t really need.
It helps to shop early in the day if possible to avoid crowds and standing in long lines at the checkout counter.
Read the labed carefully to help guide your purchases.
Fill your cart and proceed through the store in this order:
Unrefrigerated, dry and canned foods and supplies
Fresh produce and items from the bakery
Try not to stop on the way home. It’s best to go straight home, and put away your food immediately. If you have to make another stop, don’t make it a lengthy one.
Food Safety and Cooking Tips
Be sure to wash your hands in warm to hot, soapy water before you start cooking. If you have to take care of something else while you are cooking, rewash them.
Thoroughly clean all counters and cooking areas. You can use chlorine bleach to make the counters and sink sanitary. Be sure to follow the bottle’s directions.
Keep the meat, poultry and fish refrigerated until you are ready to start cooking. It’s best to defrost frozen meat in the refrigerator the night before on a plate or pan so that juices will not spill in the refrigerator. With fresh meat, poultry and fish, cook them within 48 hours of purchase or freeze it.
Make sure to cook meats, poultry and fish until well done to avoid the risk of listeriosis contamination. Place a thermometer in the thickest part of the food to check the temperature. Here are the minimum cooking temperatures:
Ground beef, lamb, pork and veal – 160 degrees F
Fresh beef, pork, lamb and veal – 145 degrees F
Poultry whole, ground or stuffed – 165 degrees F
Fin fish – 145 degrees F (or until flesh is opaque and separates easily with a fork)
Shrimp, lobster and crabs – Cook until the flesh is opaque and pearly
Oysters, mussels and clams – Cook until shells open during cooking
Scallops – Cook until flesh is milky white or opaque and firm
You should keep cold dishes cold and hot dishes hot until you are ready to serve them.
When you are finished eating, try to put the food away as quickly as possible. If possible, transfer warm foods to smaller containers that will allow them to cool more quickly in the refrigerator. Try not to stack containers. Also, don’t worry about letting food cool down before you place it in the refrigerator.
Eat your leftovers soon. If you don’t think you will be able to eat them quickly, think about freezing them for later.
Hot dogs and luncheon meats should be heated until they are steaming hot.
Store your eggs inside the refrigerator and not on the door, so they will stay cooler. Eggs should be cooked until the yolk is hard or, if scrambled, until it is no longer runny. Never consume raw eggs; however, pasteurized liquid eggs are a safe choice.
You should keep your refrigerator between 35-40 degrees F and your freezer at 0 degrees F.
If something is doubtful, throw it away. Eating it is not worth getting you and your baby sick.