When making salads and sandwiches, keep everything that touches the food clean -- your hands, utensils, counter top, cutting board and containers. Clean raw foods well and cook food thoroughly. Don't leave hot food on the counter to cool completely place in the refrigerator when almost cooled. Smaller batches of food such as chicken will cool more quickly than a large pan of chicken and broth.
When packing salads and sandwiches for picnics, chill them ahead, then keep cool in an insulated cooler or tightly wrap in several layers of newspaper and store with other cold foods.
Purchased mayonnaise and salad dressing contain enough vinegar oracid to slow the growth of bacteria. It is homemade mayonnaise and the foods that you mix with any mayonnaise, especially eggs, meat and fish, that require caution in food handling and storage. So keep salads and sandwiches cool, and don't allow leftovers to sit out very long.
This Year 'Round Food Safety recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.
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