April 20, 2006

I was having a conversation with a friend the other day prior to a family gathering. I lamented that I needed to clean my house, shop for groceries and prepare food. I was a little short on time.

“I don’t clean my house for just anyone,” my friend noted.

I thought that was interesting. My house cleaning style changes a bit depending on my guests, too.

“So, whom do you clean for?” I asked.

“Well, I don’t clean for my brother or sister. They know I’m really messy,” she responded. “I’d clean for my aunt, though, because she’s fussy,” she noted.

“I would clean my house for my high school friends, too,” I said.

Graduation parties, weddings and anniversary celebrations are just around the corner. People are planning parties, cleaning or even remodeling their homes and selecting their tastiest recipes.

Regardless of whether your sofa pillows are arranged in alphabetical order by color and all dust bunnies have been captured under the beds, be sure your kitchen food-contact surfaces are squeaky clean.

Even more importantly, be sure your kitchen helpers are not ill and that their hands are well-scrubbed before beginning food preparation and any time their hands could become contaminated.

A recent outbreak that sickened more than 100 people at office parties was linked to a sick worker who neglected to wash his hands. Sick with a viral infection, he nevertheless washed and cut the lettuce for giant sub sandwiches that went to three office parties. He should have been home recuperating and not handling food. The hungry office workers ended up at home recuperating instead.

If you are planning a party (or attending one), here are some questions to consider. For safety sake, the answers all should be “yes.”

• Are shallow containers available for storage and hot-holding units available to keep foods hot? Keep hot food at or above 140 degrees.
• If it’s an outdoor event, is a source of clean water available?
• Is there adequate refrigerator and/or freezer space to store the food prior to serving?
• Does the refrigerator maintain the food temperature at 40 degrees or lower, and the freezer at zero degrees or lower?
• Are meats thawed in containers at the bottom of the refrigerator (to avoid dripping on other foods)? The safe places to thaw food are the refrigerator and microwave oven (if immediately cooked).
• Are cutting boards washed, rinsed and sanitized in a solution of 1 tablespoon of chlorine bleach per gallon of water?
• Are food thermometers used to judge doneness? Hamburger patties should reach 160 degrees and chicken breasts 170 degrees.
• If food is cooked ahead of time, are all foods cooked to the recommended temperatures prior to refrigeration in shallow containers? Never partially cook food for finishing later because of the increased risk of bacterial growth on the food.
• Is food served in small serving containers and replenished in clean containers as needed? This helps ensure temperature control. Perishable foods should spend no more than two hours at room temperature.

For an online handout about cooking for groups, visit this Web site at www.ext.nodak.edu/extpubs/yf/foods/fn585-1.htm.

Here’s an easy salad recipe that’s tasty and popular with guests.

Italian Pasta Salad

4 c. cooked pasta, spirals or shape of choice
2 c. broccoli pieces
1 c. carrot slices
1/2 c. red pepper strips
1/4 c. sliced green onions
1/2 to 3/4 c. light or reduced-fat Italian or zesty Italian salad dressing
1/2 c. parmesan cheese

Wash vegetables with running water and cut as indicated. Cook pasta according to package directions. Mix ingredients and refrigerate for about 30 minutes before serving. For a heartier salad, add strips of cooked ham, a can of drained and rinsed red beans and/or sprinkle with shredded cheese.

Makes eight servings. Each serving has 140 calories, 1 gram of fat and 29 grams of carbohydrate.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu

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