Did you know that foodborne illnesses affect millions of people each year? Foodborne illnesses result when food that is contaminated with bacteria, viruses, parasites, or toxins are consumed. Luckily, there are easy safety measures that can be taken to keep the risk of getting a foodborne illness low.
Clean
It’s always important to prepare your kitchen and workspace before you begin cooking.
- Wash your hands with soap and warm water before touching any food. This ensures that any bacteria from your hands is not ending up in the food you are preparing.
- Clean your cooking surfaces with hot, soapy water. If you also want to sanitize the surface, mix a solution of one tablespoon bleach in one gallon of water.
- Rinse your fresh fruits and vegetables under running water to wash off any debris or germs. Dry them with a clean paper towel.
Store
- To help prevent cross contamination, store raw seafood, meat, and poultry in plastic bags in the refrigerator. Be sure they are placed below ready to eat foods, such as fruits and vegetables that won’t be cooked.
- Be conscious of cross contamination and always use separate cutting boards for fresh produce and raw seafood, meat, and poultry.
Cook
- Use a food thermometer when cooking. Be sure meat and seafood reaches a safe internal temperature.
- If using a marinade on raw foods, only use the leftover marinade if it is brought to a boil first.
Chill
- Your refrigerator should be 40 degrees Fahrenheit or below.
- Perishable foods such as dairy products, meats, fruits, and vegetables that have been cut, peeled, or cooked should be refrigerated within 2 hours.
- Always thaw food in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter.
- Avoid the “temperature danger zone,” which is temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit. This range of temperatures is dangerous because it’s when bacteria grows the most rapidly. Be sure your food is chilled to 40 degrees Fahrenheit or below and hot food is heated to 140 degrees Fahrenheit or above.
