Promo kit: Kitchen Food Safety Binder

Hi [First Name],

You stand at the open fridge holding Sunday's leftovers, smelling them and guessing.

You cut into the chicken to check the color. Color does not tell you: ground beef can brown before it reaches a safe 160°F (USDA).

That is why I want to show you Kitchen Food Safety Binder from Health Secrets. The USDA temperature chart, the 2-hour clock, fridge and freezer logs and a 34-food storage table.

It is a 31-page fillable PDF e-book with a free online edition, and a 60-day money-back guarantee.

See it here: https://www.digistore24.com/redir/733211/AFFILIATE/

It is an educational and organizational tool, not medical advice. Talk to your doctor about your own health.

[Your Name]

P.S. I earn a commission if you buy through this link, at no extra cost to you.

Hi [First Name],

I looked through Kitchen Food Safety Binder from Health Secrets, and here is what you get:

• The Germs and the Risky Foods: The four steps, ten germs with where they come from and how fast they strike, and ten risky foods with a short rule for each.
• Cook to Temperature: One chart with 13 food groups and their safe temperatures, which thermometer to own, the ice-water check at 32°F, where to put the probe, and which visual cues you can trust.
• Chill and the Clocks: The danger zone from 40 to 140°F, a 2-hour clock that adds up your minutes, how to cool big pots fast, and a thawing calculator by weight.
• The Fridge: A shelf map, six fridge rules, a fridge and freezer log, a power-outage calculator, and where to keep produce.
• Clean and Separate: Cutting boards, hands and raw poultry, seven kitchen hot spots, what each cleaner does, a bleach calculator (1 tablespoon per gallon) and a cleaning schedule.

It is a 31-page fillable PDF e-book with a free online edition, and a 60-day money-back guarantee.

See it here: https://www.digistore24.com/redir/733211/AFFILIATE/

It is an educational and organizational tool, not medical advice. Talk to your doctor about your own health.

[Your Name]

P.S. I earn a commission if you buy through this link, at no extra cost to you.

Hi [First Name],

A quick note on who Kitchen Food Safety Binder suits.

It is a good fit for:

• Anyone who has ever stood at the fridge asking "is this still OK?"
• People who cook for someone pregnant, a small child, or an older adult.
• Adults aged 65 and older who want to know which foods to heat, skip or buy pasteurized.
• People who lose power in storms and want to know what to keep.
• Families who want one set of rules for everyone who cooks.

Good to know before you buy:

• It is not a cookbook. There are no recipes here.
• It is not a course for restaurants or a food handler license.
• It is not a full canning manual. The preserving page covers the safety rules, and you still need a tested recipe.
• If someone is very ill after eating, go to the illness page and get medical care. This binder does not replace a doctor.

Here is how it works:

• Fix the fridge tonight: Put an appliance thermometer on the middle shelf, move raw meat to the bottom and date every leftover.
• Check your thermometers: Do the ice-water test on your food thermometer. Read the fridge after 24 hours: 40°F or below is the goal.
• Look it up, check monthly: Use the charts and clocks when you are not sure. The 11-point monthly check counts itself.

It is a 31-page fillable PDF e-book with a free online edition, and a 60-day money-back guarantee.

See it here: https://www.digistore24.com/redir/733211/AFFILIATE/

It is an educational and organizational tool, not medical advice. Talk to your doctor about your own health.

[Your Name]

P.S. I earn a commission if you buy through this link, at no extra cost to you.