Food safety is a top priority when working with seniors in their chosen communities. That’s why we’re excited about Food Safety Education Month this September! Here’s a quick run-down of proper food storage in the fridge or freezer, which helps ensure foods are safe when cooked properly:
- The top shelf should consist of prepared or ready-to-eat foods. This includes baked goods, fruits and vegetables, and fully cooked meals.
- The second shelf is where you should store fish, seafood, shellfish, and eggs.
- On the third shelf is where all your beef, pork, veal, and lamb products should go.
- The fourth shelf is storage for ground meats. Any raw hamburger meat, ground pork, sausages, or raw chorizo should all be stored on this shelf.
- The bottom shelf is best suited for poultry storage. This includes chicken, turkey, duck, and goose.
Just remember: the hotter the safe cooking temp, the lower down on the shelf the food belongs.
With cranberry season running from mid-September through mid-November, fall is the best time to be sure that Ocean Spray products are on your order guide! Ocean Spray juices are a favorite among senior living residences for their high-quality, recognizable brand. A familiar cranberry juice cocktail can help residents stay hydrated. And cranberries are loaded with antioxidants, which can benefit residents in many ways! Reach out to Incite to get Ocean Spray products onto your order guide today!
Recipe Quick Bite
When tailgating is the order of the day, try this game-time appetizer featuring Ocean Spray cranberries!
Kickin’ Cranberry Jalapeno Poppers (Makes about 30 Poppers)
- 1 pound fresh jalapeño peppers, sliced lengthwise and seeded
- 12 ounces cream cheese, room temperature
- 1 10-ounce package Ocean Spray® Craisins® Original Dried Cranberries
- 8 ounces Ocean Spray® Whole Berry Cranberry Sauce
- 4 cloves garlic, minced
- 1 teaspoon salt
- 8-10 round buttery crackers, crushed
- 1 package apple-maple bacon, slices cut in half
Preheat grill to medium heat (about 350°F). Grease baking sheet with sides with olive oil. Place jalapeño halves on a baking sheet. Combine cream cheese, dried cranberries, cranberry sauce, garlic, and salt in a large bowl; mix well. Spoon filling into jalapeño halves. Coat cream cheese mixture with crushed crackers. Wrap half-slice bacon around each filled jalapeño half. Secure with a toothpick, if desired. Place baking sheet on grill. Cover grill; grill poppers until bacon is crispy.
Team Member Highlite
This month we’re getting to know Ethan Davidsohn, Senior Manager of Culinary Engagement at Incite.
Here are 3 things you didn’t know about Paula:
- While Ethan was born and raised in Dallas, Texas, he chose to live in the Pacific Northwest because of the bounty of fresh produce availability and its utility in cooking.
- He got married mid-pandemic, opting for a small, safe, outdoor ceremony in his front yard with just his wife, sister-in-law, best friend, an officiant, photographer, and violinist, as well as his 180 lb. Mastiff Dually, and his new step-cat, Catie.
- Playing guitar in his spare time, Ethan says that music is his biggest passion (after food, that is!). “Nearly all of my travel, if not to see family, is to see live music”
Ethan joined the Incite team in September 2021 and we are thrilled to have him on board!