Food Safety Tips

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Food Safety Tips
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• It is estimated by the Council for Agricultural
  Science and Technology that at least 6.5 million
  people in the United States become ill from
  microorganisms in food each year.

Photo Credit H.D.A Lindquist, U.S. EPA
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• For most of us, foodborne illness results only in
  discomfort or lost time from our job. For some,
  especially young children, older adults, and
  those with impaired immune systems, it can even
  be life threatening.

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• Keep in mind, food can look good, smell good,
  taste good, and still cause foodborne illness!

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• Choose Foods Carefully. Always buy pasteurized
  as opposed to raw milk or juice. Avoid buying
  dented cans or damaged packages of food. For
  fruits and veggies eaten raw, wash thoroughly
  prior to eating.

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• Cook Food Thoroughly. The temperature of poultry
  and other meat should reach 170 degrees F
  throughout the portion. If it is not, it will
  likely contain disease causing microorganisms.

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• Eat Cooked Foods Immediately. When cooked foods
  begin to cool to room temperature, microbes will
  begin to appear. The longer the wait, the
  greater the risk.

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• Store Cooked Foods Carefully. Food that is
  prepared in advance should be stored under hot
  (above 140 degrees F) or cold (at or below 40
  degrees F) conditions. A common error is putting
  too large a quantity of warm food in the
  refrigerator. This prevents the food from
  cooling as quickly as they must throughout.

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• Reheat Cooked Foods Thoroughly. This is your
  best protection against microbes that may have
  developed during storage. Thorough reheating
  requires all parts of food reach at least 170
  degrees F.

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• Avoid Contact Between Raw Foods and Cooked Foods.
  Properly cooked food can become quickly
  contaminated through the slightest contact with
  raw food. Be aware of your preparation practices
  as welldont prepare a raw chicken for cooking
  and then use the same knife or cutting board to
  carve a cooked item.

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• Wash Hands Repeatedly. Wash hands thoroughly
  before you start preparing food. While preparing
  raw foods, wash hands repeatedly before touching
  other surfaces and spreading microorganisms.

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• Keep All Kitchen Surfaces Clean. Any surface
  used for food preparation must be kept
  meticulously clean. Think of every crumb on the
  counter, or crevice in the preparation surface as
  a potential reservoir for germs.

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• Protect Food from Insects, Rodents. Animals
  frequently carry microorganisms which cause
  foodborne disease. Store foods in closed
  containers to limit access from critters.

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• When In Doubt, Throw It Out!