10 Rules of Food Safety
1. Store all raw animal foods at the bottom of the refrigerator. Raw meat, fish, eggs, and poultry can drip onto ready-to-eat foods, causing potentially fatal foodborne illness.
2. Cool foods quickly. Don’t let hot foods cool at room temperature … use a shallow pan on the top rack of the refrigerator. Hot foods should be cooled to 40° F within 2 hours.
3. Don’t thaw frozen foods at room temperature. Always thaw frozen foods on the bottom shelf in the refrigerator, in the microwave, or under cold, running water in less than an hour.
4. Use different cutting boards for raw foods. Any surface touched by raw animal foods can transfer deadly bacteria, parasites, and viruses. Use a red cutting board only for raw animal foods to avoid cross-contamination.
5. Reheat those leftovers to at least 170° F!
6. Wash your hands for 20 seconds! Poor hygiene, such as not washing hands after touching raw foods, using the toilet, smoking, coughing, or touching any contaminated surfaces, is a leading cause of foodborne illness. Virtually all soaps are “anti-bacterial” – it is the friction from scrubbing that actually cleans.
7. Keep it hot, keep it cold … or don’t keep it at all. Meats, fish, poultry, eggs, sliced melons, rice, beans, tofu, and sprouts are all very susceptible to rapid bacterial growth before and after cooking. Food should be kept below 40°F or above 140°F. Also: Don’t keep food in the refrigerator longer than 7 days.
8. Cook all food thoroughly. All animal foods should be cooked to at least 170°F to kill bacteria, parasites, and viruses, which cause foodborne illness. Use a thermometer with a metal stem to check the temperature immediately after cooking.
9. Buy and eat food only at approved sources. If you buy bargain food from the “back of a truck” or eat at non-licensed establishments, you’re asking for trouble.
10. When in doubt, throw it out! If you have any suspicion that a food might be spoiled --- including an uncharacteristic odor or color or damaged packaging – throw it out. It simply isn’t worth the risk.
Please click the link below for more information on safe handling of Fruits and Vegetables!