September brings both National Food Safety Education Month and the end of summer. As we wrap up this great time of year, let's take a look at ways to keep our food safe and avoid food waste as we enjoy the last of our BBQ's, swim parties and warm-weather adventures.   

1. When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.

Once we've finished preparing our food, it's easy to set it out for our families and friends to dig in without thinking about it staying fresh. Make sure your hot foods stay hot and your cold foods stay cold when you serve. 

2. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).

Make sure to put all of your perishable foods in shallow dishes and place them in an ice chest or refrigerator within the recommended time frames above. 

3. Use most cooked leftovers within 3 to 4 days.

Add leftovers to your weekly menu as soon as possible so you don't waste food or eat food when it is no longer safe. For more information about leftovers, click here.

Source: USDA Food Safety and Inspection Service

Have leftover chicken? Use it up with the recipe below: 

Cheesy Chicken, Broccoli

and Rice Bake

Image Source: tastykitchen.com

Ingredients

5 cups water

2 1/2 cups rice

1/4 cup onion (chopped)

1 garlic clove (chopped)

1 cup milk (skim)

1 can cream of mushroom soup (10.75 ounces, condensed, 98%           fat-free)

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup cheddar cheese, low-fat (grated)

2 cups chicken (shredded, cooked)

2 cups broccoli (pieces)

Directions

1. Preheat oven to 350° F. In large saucepan bring water to
boil. Add rice, onion, and garlic. Cook for about 20 minutes
or until rice is soft.

2. While rice is cooking combine milk, soup, salt, and pepper, mix well. When rice is done combine with milk mixture, chicken and broccoli, mix well.

3. Grease 9 x 13 pan and pour mixture into pan. Bake in the preheated
oven for 18 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted. Serve immediately.

Recipe Source: What's Cooking? USDA Mixing Bowl

Eligible participants that graduate from the Eating Smart, Being Active adult nutrition education class series with the UC CalFresh Nutrition Education Program receive a reusable tote bag. These reusable tote bags are very convenient to use, but can they cause illness? 

Image Source: eatright.org

These tips from Home Food Safety can reduce your risk of food borne illness from your reusable tote bags: 

1. Wash your grocery tote frequently in the washing machine or by hand with hot, soapy water.

2. When shopping, put meat, poultry and fish in separate plastic bags before placing in the tote. This will help prevent juices from leaking and contaminating your reusable bags and food.

3. Place fresh or frozen raw meat, poultry and fish in separate totes from produce and ready-to-eat foods.

4. Clean all areas where you place your totes, such as kitchen counter or table, to reduce cross contamination.

5. Store totes in a clean, dry location. Avoid leaving totes in the trunk of a vehicle.

For more tips to reduce your risk of food borne illness, visit www.homefoodsafety.org