Problem: Write an article based on this summary: Shop Maintain the cold chain. Always wash your hands before and after preparing foods. Keep your kitchen clean. Use separate chopping boards for preparing raw meat/poultry and vegetables. Defrost carefully. Cook foods thoroughly. Keep hot foods hot and cold foods cold. Reheat leftovers thoroughly before serving.

Answer: with care. Food safety begins at the grocery store, so make sure to shop wisely:  Check the use-by dates on all products and use your judgement to decide if foods have been stored at the correct temperatures. Pack meat and poultry products into separate bags and do not let the raw flesh touch any other food products as you shop or bring them home. Keep cold and frozen foods as cold as possible, especially when transferring from the store to your home. This prevents the growth of pesky bacteria that could cause food poisoning. Here are ways to keep your food safe:  Wrap the goods in newspaper or buy a small cooler bag to transport your cold and frozen foods home. When using coolers, always separate meat from other cold items. You should label your coolers so you always put the right items in the right cooler. Clean the coolers after each use with disinfecting cloths. When possible, leave grabbing cold products to the end of your shopping. Store all foods properly and quickly when you get back home. Wash your hands thoroughly with hot water and antibacterial soap before and after preparing food, especially after handling raw meat. Dry your hands on a clean towel that's separate from the 1 you use to wipe down surfaces.  Keep dish cloths and hand towels regularly cleaned to prevent bacteria from accumulating on the fabric.  Always wash your hands after handling pets (especially reptiles, turtles and birds) and after using the bathroom or handling pet litter. It's very important to keep your kitchen counters and other food preparation areas clean, especially when preparing high-risk food items like meat, poultry and eggs.  Use a mild disinfectant to clean your countertops and other surfaces. Wash your cutting board in warm, soapy water. It's best to also clean it using a bleach solution made of 1 teaspoon (5 mL) of bleach mixed into 34 ounces (1 L) of water. Disinfect your sink, especially if you've washed raw meat products in it. It's possible for germs to get on your clean dishes. Keep these boards separate to avoid any possibility of cross-contamination of bacteria from meat to other food products.  If you cannot keep separate chopping boards, make sure to disinfect a multi-purpose chopping board thoroughly after each use (see bleach recipe in "Tips"). Plastic chopping boards are recommended over wooden chopping boards, as the wooden ones are harder to clean. Wooden chopping boards can also absorb and hold bacteria in their grain. You should never defrost food (especially meat and poultry) at room temperature just to speed up the process.  Food should always be thawed in the refrigerator, as thawing at room temperature allows the surface of the food to warm up too quickly, promoting bacteria growth. Alternatively, you can defrost foods using the "defrost" or "50 percent power" setting on your microwave. You can also safely defrost food by holding them under cold running water.  Once foods have been completely thawed, they should be used promptly -- they should never be refrozen without being cooked first. This is especially important for red meat, poultry and eggs, which are considered high-risk foods.   Cooking these foods all the way through will destroy harmful germs. Consult a cookbook for the correct cooking times (taking the weight of the food and the temperature of your oven into account). Use a meat thermometer if you have any doubts about how long to cook something -- this can take a lot of the uncertainty out of cooking meats. Chicken and turkey are cooked when they reach a temperature of 165°F, steaks are cooked at 145°F and hamburgers are cooked at 160°F. Bacteria multiply fastest between 40°F and 140°F, so it's important to keep foods either above or below these temperatures. You should make sure your fridge is set at a temperature of 4°C/ 40°F or less and that cooked food reaches a temperature of at least 165°F Leftovers that have been reheated poorly can still contain active food pathogens. Moreover, if leftovers have gone bad, no amount of reheating will make them safe.  Do not keep leftovers for too long. Any signs of discoloration, sliminess, growth of mold etc. are signals to discard or compost the leftovers. Never reheat leftovers more than once.


Problem: Write an article based on this summary: Make sure they have reached maturity before breeding. Determine the sex. Provide a cooling-off period. Warm it up again.

Answer: It is important that the animals you intend to breed are old enough and large enough. A male typically needs to weigh over 700 grams and be at least one year old.  Evidence of maturity can be determined by expressing a sperm plug. Gentle pressure on the cloaca (the vent at the back of the snake) will produce a little white, cheesy matter that will tell the male is ready. While females as small as 1200 grams have been successfully bred, most breeders recommend that females be at least 3 years old and 1700 grams in order to breed.  The process is too demanding on smaller animals and represents a health risk. It is best to be sure of the sex of the animals you intend to breed. This can be determined by probing.  There are video tutorials available that teach the process. This can be dangerous to the animal, so do not probe a snake without first having received proper instruction; or call in an expert.  Female snakes will probe to a depth of only 3 or 4 scales. Males will generally probe to 7-9 scales.  It is possible to get a false positive for a female if the snake is constricting itself sufficiently to prevent the probe from achieving full penetration. In order to become fertile, a cooling-off period is required.  The ambient air temperature at night needs to be in the mid 70's (F) low 20s (C) for a period of about a three months. The warm spot in the cage AT NIGHT should be reduced to low to mid 80's(F) low 30s (C), during the day temperatures should return to normal temperature in the high 80's(F). The idea is to replicate the weather conditions of winter in Central Africa.  This short cool spell whispers sweet nothings into the brains of these beautiful creatures and tells them that Spring is coming and new life needs to be created. During the cooling off period, periodically introduce the male and the female.  Have them together for a few days, then apart for a few days.  They may try to breed at that time but it won't take.  Still, it is a good sign. After the cool spell, the temperatures can be returned to normal. Good temperatures for ball pythons produces perspiration on most humans.


Problem: Write an article based on this summary: Clean the shoes. Sort them by season and purpose. Find a dark and temperature-controlled storage space. Stuff them with balled acid-free paper. Store boots upright.

Answer:
Storing shoes that have dirt, dust and other residues on them could cause the material the shoes are made from to degrade over time. This is especially true for shoes made of leather or suede, but all shoes benefit from being cleaned up before you store them. Even if you’re just storing your shoes for the night, and you’re planning on wearing them again tomorrow, it’s a good idea to clean them before you put them away. Let them dry before storing.  Clean leather and suede shoes by brushing off dirt and dust with a soft, non-scratchy brush. Use a special leather or suede cleaner to remove stains. Clean canvas shoes by brushing them off, then using soapy water to clean stains. Wash plastic shoes with soap and water. If you’ve previously been throwing all your boots, heels, and running shoes in one big pile, picking out pairs as you need them, it’s time to sort your shoes. Sorting them by season and purpose will help your closet stay organized and keep your shoes in better condition than if you just toss them all together.  Group your heels and other dress shoes together. Plan to store your winter boots and other winter shoes in the same place. Group flip flops, sandals and other summer shoes together. Group your exercise shoes and casual shoes together. Shoes remain in their best condition when they’re not exposed to lots of sunlight or hot or cold temperatures. The best place to store shoes is in a cool, dark closet that doesn’t get excessively warm and stuffy. If you don’t have enough room in your closet, you could store them under your bed or on your bedroom wall. Don’t store shoes in the basement, garage or other places that might get cold in the winter and hot in the summer. The fibers the shoes are made out of could break down over time under these conditions. If you’re going to be storing shoes for a month or longer before you next wear them, stuffing shoes with paper helps them retain their shape. Just make sure it’s acid-free paper, since paper that contains acid can damage shoe materials. Avoid using newsprint, since it could discolor your shoes.  Cut up toilet paper rolls also work well. Use shoe trees for your best shoes. If you have a pair of nice leather shoes, store them with shoe trees so they stay in tip-top condition. Shoe trees made out of cedar keep shoes smelling fresh, and they also repel moths and other bugs. Shoe trees are available at shoe stores or online. If you have a nice pair of boots you want to store, use boot stands to keep them upright. If the tops flop over, they could end up with a permanent crease after a few months of storage. If you don’t want to invest in boot stands, try this clever trick: use empty, dry wine bottles to keep your boots upright.