Environment, Health & Safety Online - Table of Contents
3M In Canada: 3M Health, Safety and the Environment
Comprehensive Asbestos Information: the Regulations, Guidance ...
The WTO, the Environment and Health and Safety Standards
Delta Petrol
Director of Environmental Health & Safety Management - Jobs
Environmental Specialist - Jobs
Engineer Jobs, EnviornmenatlSafetyHealthCrossing
Episode 2 features the City's Environmental Health Inspector Joey Allette with local chef Trevor Ball cooking up Texas Style Grilled Citrus Turkey with all the sides! Twice-Cooked Butternut Squash, Fancy French Green Beans (Haricots Verts), Texas Creamed Corn (Texas Maque Choux), Southern Apple Cranberry Cornbread Dressing.The City of Allen offers the following "turkey basics" to help reduce foodborne illness at your holiday celebration.By following these basic food safety practices everyone can reduce the risk of foodborne illness. Keep hands and all food preparation surfaces clean, don't cross-contaminate foodborne bacteria from one food to another, thaw your turkey properly, cook to proper temperatures and refrigerate perishable foods quickly after eating.Storing the turkey and avoiding cross-contaminationWhether you purchase a fresh or frozen turkey is a matter of personal preference. Buy a fresh turkey no more than two days ahead of the big meal and make sure you have adequate storage space in the refrigerator. If a frozen turkey is the choice, you can safely defrost it in the refrigerator, allowing 24 hours for every 5 pounds. Check that the original bag is not broken, to prevent raw juices from coming in contact with other foods. Also, the turkey can be thawed in cold water. Change the water every 30 minutes until the turkey is thawed. Cook immediately. Never defrost on the kitchen counter!Safe cookingFor safety and doneness, the internal temperature of the turkey must reach at least 165° F in the middle of the thigh for at least 15 seconds just to be safe. Use a meat thermometer to be sure the correct internal temperature is reached and to prevent overcooking. A meat thermometer should be used even in turkeys that have "pop-up" temperature indicators.To stuff or not to stuffThe safest way to cook the stuffing is separate from the turkey. But whether the stuffing is cooked inside or outside of the turkey, it must reach an internal temperature of 165° F. If the turkey is stuffed, mix ingredients just prior to filling the cavity. Stuff loosely to help ensure safe, even cooking. Remember, as with all poultry products, the thickest part of the cooked bird must reach 165° F to be safe, while the stuffing must also reach a temperature of at least 165° F also to kill any harmful bacteria.Safe handling of leftoversCut leftover turkey into small pieces, or slice. Refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3 to 4 days, and gravy within 1 to 2 days. Gravy should be reheated to a boil and leftovers, if heated, should be thoroughly reheated to 165° F.
Environmental, Health & Safety Policy -- Lexmark United States
Sustainable business solutions group (SBS)
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