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Maple Roasted Sweet Potatoes with Bacon

Maple Roasted Sweet Potatoes with Bacon

Maple Roasted Sweet Potatoes with Bacon

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Course Side Dish
Servings 12 servings

Ingredients
  

  • 3 large sweet potatoes
  • 1/2 lb thick cut bacon
  • 2 tbsp maple syrup
  • 1 tbsp vegetable oil
  • 1 tbsp bacon drippings (Or add an extra ½ tablespoon of syrup and ½ tablespoon of oil)
  • Salt and Pepper

Instructions
 

  • Wash hands with soap and water.
  • Preheat oven to 400ºF.
  • Remove the bacon from the package. Chop bacon into small “bacon bits” pieces then sauté the bits in a large deep skillet over medium-high heat until browned and crisp.
  • Wash hands with soap and water after handling raw bacon. Wash cutting board and knife after touching raw bacon.
  • After bacon is brown and crisp, remove from the skillet and set aside. Reserve 1 tablespoon of drippings for the sweet potato marinade. Allow the remaining bacon fat to cool and then discard.
  • Scrub sweet potatoes with a clean vegetable brush under running water. Cut sweet potatoes into approximately 1-inch cubes. Set aside in a large bowl.
  • Whisk together the maple syrup, vegetable oil, and drippings. Pour over the sweet potatoes and mix well to coat them. Lay the sweet potatoes out on a roasting pan. Do not reuse marinades used on raw foods. Roast for approximately 45minutes. At the 20-minute mark, stir them gently for even cooking.
  • When the potatoes are fork tender, remove from oven. Toss bacon bits with the roasted sweet potatoes and spoon the mixture into a skillet or casserole dish. Place into the oven for about 5 minutes before serving. Enjoy!

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org
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Chopped Watercress Chicken Salad

Chopped Watercress Chicken Salad with Asian Orange Dressing

Chopped Watercress Chicken Salad with Asian Orange Dressing

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Course Side Dish
Servings 4 servings

Equipment

  • small saucepan
  • food processor or blender
  • marinade bag
  • large serving bowl
  • arge sauté pan

Ingredients
  

  • 1-1/2 lbs chicken tenders
  • 1-1/2 cups orange juice
  • 2 tsp honey
  • 1 tbsp sesame oil
  • 4 tsp soy sauce
  • 3 tbsp rice wine vinegar
  • 2 tbsp water
  • 1 tsp grated fresh ginger
  • 2 cloves garlic
  • 1/2 tsp red chili flakes
  • 4 cups watercress washed and chopped (arugula maybe substituted)
  • 2 cups romaine hearts washed and chopped
  • 1 bunch green onions, sliced
  • 1/4 cup cilantro, chopped
  • 2 tbsp peanuts, chopped

Instructions
 

  • Wash hands with soap and water.
  • Scrub garlic with a clean vegetable brush under running water. Gently rub green onions, watercress and romaine hearts under cold running water.
  • In a small saucepan, bring orange juice to a boil over medium heat. Boil to reduce by half, about 5 minutes.
  • In food processor or blender, combine juice, honey, sesame oil, soy sauce, vinegar, water, ginger and garlic. Process until smooth.
  • Remove half of the marinade and place in a large plastic, sealable bag. Add red chili flakes and chicken tenders. Do not rinse raw poultry.
  • Wash hands with soap and water after handling uncooked chicken.
  • Marinate for 30 minutes in the refrigerator on lowest shelf. Reserve remaining dressing that was not used with the chicken. Do not reuse marinades used on raw foods.
  • In a large serving bowl, combine watercress, romaine, onions and cilantro.
  • Warm large sauté pan over medium-high heat. Remove tenders from marinade and add to pan, along with marinade.
  • Wash hands with soap and water.
  • Sauté chicken tenders about 3–4 minutes per side until cooked through and caramelized brown and the internal temperature reaches 165 °F on food thermometer.
  • Toss reserved dressing with greens. Top with grilled tenders. Add chopped peanuts before serving.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org
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Safe Recipe Activity Recipe Exercise

Safe Recipe Activity for Middle School Students

Now that you know more about the four food safety behaviors included in the Safe Recipe Style Guide: temperature, handwashing, cross-contamination and produce handling – Let’s try using the guide to create a safe recipe!

Follow the steps below to create a safe recipe:

  1. Choose one of the 5 “basic” recipes provided on this page. Download your chosen recipe as a Word document or access the Google Doc version and copy it to your Google Drive or download.
  2. Read the Safe Recipe Style Guide and tips for using the guide carefully.
  3. Edit your “basic” recipe by adding the steps from the Safe Recipe Style Guide that apply.
  4. Upload your completed recipe as a Word Document or PDF in the form at the bottom of this page.

Basic Recipe #1: Vegetarian Lasagna

Download Word Doc

Access Google Doc (Please note, Google Docs are available for download or to make a copy to your drive. Requests for editing access are not available.)

Basic Recipe #2: Breakfast Quiche

Download Word Doc

Access Google Doc (Please note, Google Docs are available for download or to make a copy to your drive. Requests for editing access are not available.)

Basic Recipe #3: Turkey Burgers

Download Word Doc

Access Google Doc (Please note, Google Docs are available for download or to make a copy to your drive. Requests for editing access are not available.)

Basic Recipe #4: Chicken Pepper Bake

Download Word Doc

Access Google Doc (Please note, Google Docs are available for download or to make a copy to your drive. Requests for editing access are not available.)

Basic Recipe #5: Pesto Salmon and Veggies

Download Word Doc

Access Google Doc (Please note, Google Docs are available for download or to make a copy to your drive. Requests for editing access are not available.)

Safe Recipe Style Guide

Safe Recipe Style guide

Tips for Using the Safe Recipe Style Guide:

 

  • The Safe Recipe Guide lists steps to add to your recipe to improve food safety. Use the wording from the guide as closely as possible when adding food safety steps to your recipe
  • Include the step on temperature every time meat, poultry, seafood, or eggs are being cooked. Be sure to use the Safe Minimal Internal Temperatures chart below to find the safe temperature for that food.
  • Include the step on handwashing at the beginning of the recipe and after each touch of raw meats, poultry, seafood, or eggs.
  • When the recipe asks the user to place raw meats, poultry, seafood or eggs on a surface such as a countertop, serving plate or cutting board, include the step to wash the surface after the touch with the raw ingredient.
  • If the recipe includes a marinade that is used to baste or marinate raw or cooking meat, poultry, or seafood, include the step “Do not reuse marinades used on raw foods.”
  • If the recipe uses raw poultry or meat include the step “Do not rinse raw poultry or meat” at the start of the preparation process for that food item.
  • If the recipe includes any type of produce (fresh fruits & vegetables) include the appropriate steps on rinsing produce when the ingredient is first introduced in the recipe.
Safe Minimum Internal Temperatures Chart
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Hot Off the Grill: Home Grilling Safety Tips

Families are doing more grilling this year. Nielsen reported that fresh meat alternative sales increased 255% in the last week of March (compared to the same week in 2019), fully outpacing the growth of meat sales, which increased 53% over the same period.

Fight BAC! is here to help you out with a few essential tips on handling meat safely, and how grilling safely at home can keep you and your family healthy.

Clean hands & surfaces

Washing your hands and surfaces the correct way will help reduce the risk of harmful germs:

  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
  • Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
  • Do not rinse raw meat or poultry before cooking it. This is not a safety step, and it could spread dangerous germs around your kitchen.


Thawing meat

woman and daughter washing at kitchen sinkYou may be buying more meats in bulk right now and freezing for later use. Make sure to thaw meats properly:

  • Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).
  • Never thaw food at room temperature. Food must be kept at a safe temperature during thawing.
  • There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately

Marinades

Everyone loves a good marinade! Make sure to safely marinate and store your meat:

  • Always marinate foods in the refrigerator, not on the counter or outdoors.
  • Don’t use sauce that was used to marinate raw meat or poultry on cooked food.
  • Reserve a portion of the unused marinade to use as a sauce.

Grilling temps

meat thermometer checking grilled meatWhen it’s time to grill the food, cook it to a safe internal temperature for safety and quality. Use a food thermometer to be sure! 

  • Beef, pork, veal and lamb (roast, steaks and chops): 145 °F with a three-minute “rest time” after removal from the heat source
  • Ground meats: 160 °F
  • Poultry (whole, parts or ground): 165 °F
  • Eggs and egg dishes: 160 °F, but cook eggs until both the yolk and the white are firm; scrambled eggs should not be runny
  • Fin fish: 145 °F
  • Shrimp, lobster and crabs: flesh pearly and opaque
  • Clams, oysters and mussels: shells open during cooking
  • Scallops: milky white, opaque and firm
Download the Safe Minimal Internal Temperatures Chart

Avoid cross-contamination

chicken and produce kept separate on counterCross-contamination is how harmful bacteria can be spread. Improper handling of raw meat, poultry or seafood can create an inviting environment for cross-contamination:

  • Never place cooked food on a plate that previously held raw meat, poultry or seafood.
  • Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
  • Be sure to have plenty of clean utensils and platters on hand.

Leftovers

After the meal, remember to handle leftovers safely to prevent foodborne illness:

  • Plan on enough storage space in the refrigerator and freezer. In the refrigerator, air needs to circulate to keep the temperature at 40 °F or below. Use an appliance thermometer in your refrigerator to monitor the temperature.
  • Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
  • Leftovers stored in the refrigerator should be consumed within 3-4 days
  • Reheat leftovers to 165 °F before eating.

woman washing vegetables in kitchenTo help you Fight BAC!® (harmful bacteria) this grilling season, we’ve collected five grilling recipes with built-in food safety and hand hygiene steps.

Check out food safety videos on grilling and safe food preparation on the Food Safety YouTube channel.

Have a happy and safe grilling season!

Shawnte Loeri is the Communications Associate with the Partnership for Food Safety Education. She can be reached at sloeri@fightbac.org.

Grill Master

A true “Grill Master” always knows to clean, separate, cook and chill to ensure a pleasant cookout for all.

  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
  • Always marinate foods in the refrigerator, not on the counter or outdoors. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food or reserve a portion of the unused marinade to use as a sauce.
  • When grilling foods, preheat the coals on your grill for 20 or 30 minutes, or until the coals are lightly coated with ash.
  • If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
  • When it’s time to grill the food, cook it to a safe internal temperature. Use a food thermometer to be sure. The food thermometer should be placed in the thickest part of the meat and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
    • Beef, veal and lamb steaks and roasts: 145 °F for medium rare and 160 °F for medium.
    • Ground pork and ground beef: 160 °F.
    • Poultry: to at least 165 °F.
    • Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
    • Shrimp, lobster and crabs: The meat should be pearly and opaque.
    • Clams, oysters and mussels: Until the shells are open.
  • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have plenty of clean utensils and platters on hand.
  • Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
  • Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature for more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).

Food Thermometer Safe Grilling Flyer

Grill Temperature Chart

Get the Temperature Chart Poster

Resources
If you have more questions or concerns about food safety, visit these websites: