Food Safety

Every year in the United States, foodborne illnesses cause sickness, death and significant economic and social costs that extend beyond the immediate victims. According to CSPI, hazards in food cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year, most of which are never reported to public health officials.

When Cooking... Be SAFE in Your Kitchen
Follow the basics. You can help prevent food poisoning from bacteria and viruses by following four simple steps when you prepare food:

1. CLEAN: Wash hands and surfaces often
2. SEPARATE: Don't cross-contaminate!
3. COOK: Cook to proper temperature
4. CHILL: Refrigerate promptly

Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food. To ensure harmful bacteria does not spread. Always:

• 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.
• Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods:

• Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.
• Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
• Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. When cooking follow these rules:

• Use a food thermometer to measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature. (refer to the packing for proper temperatures)
• Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking.
• Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.

Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of foodborne illness.

• Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store.
• 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.
• Never defrost 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.