Food safety
General educational information only; not medical or nutrition advice.
KITCHEN SAFETY
Keep good food safe
Use a food thermometer and a refrigerator thermometer. Time estimates in recipes do not replace safe temperatures.
Clean, separate and cook
Wash hands, produce and work surfaces. Keep raw poultry away from ready-to-eat food. Cook poultry, including ground turkey, to 165°F. Cook egg dishes to 160°F; eggs should have firm whites and yolks.
Cool promptly
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Divide hot batches into shallow containers and refrigerate promptly; do not leave a pot out to cool. Keep the fridge at 40°F or colder and freezer at 0°F.
Use the shorter limit
Most cooked meals in this book use a conservative 3-day refrigerated limit. An older ingredient keeps its original clock. Reheat leftovers to 165°F, checking several spots; bring soups and sauces to a rolling boil.
Rice and packed food
Cook rice fresh for each meal; do not plan day-old rice. If there is accidental surplus, cool promptly in shallow containers, refrigerate and use within 3 days; reheat to 165°F. Pack perishables with two cold sources and keep at 40°F or colder.
Discard perishables left too warm too long. Smell, appearance and reheating cannot reliably rescue mishandled food.
Sources
This cookbook supports meal planning for training and competition. It is not a substitute for professional medical or nutrition advice. Discuss health concerns, dietary restrictions and weight changes with a qualified health-care professional. Younger athletes should involve a parent or guardian.