Food Safety 101--common sense tips to keep yourself and your family safe
If you want to prepare a lovely chicken dinner for the boss who fired you, the guy who ran the red light and totaled your new car, or your worst enemy, the following video is for you.
Just Kidding of Course, But...
How many serious mistakes did you see in the above video?See results without voting
If you want to keep your friends, family, and yourself safe, there are a few simple guidelines you must follow:
BE A SMART SHOPPER
- Check "use by" dates.
- Don't let raw meat come in contact with other items in your shopping cart.
- Keep cold foods cold; if you have multiple errands to run, make sure that the grocery store is your last stop before heading home.
- Do not store raw meat with other foods
- Keep raw meat in sealed containers
- Keep raw meat in the coldest part of the refrigerator
The United States of America Center for Disease Control (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Don't become one of the statistics.
- Buy Grade A or AA eggs that have been refrigerated--check expiration date.
- Keep eggs in original carton and do not wash them--this removes a protective coating.
- Store eggs in refrigerator kept at 40 degree F (4 degrees C), in a colder part of the fridge--not in the door.
- Fresh eggs can be kept safely in the refrigerator for three to five weeks from the date of purchase--not from the date on the carton.
- Eat or refrigerate cooked eggs immediately--use cooked, refrigerated eggs within three to four days
FRUITS AND VEGETABLES
- Wash tender fruits such as raspberries and grapes under cold running water in a colander
- Scrub firmer produce (pears, apples, tomatoes) with your hands under the running water
- Scrub root vegetables with a clean vegetable brush.
- Peel and discard the outer leaves of leafy vegetables such as spinach and lettuce.
- Even fruits or vegetables with inedible rind should be washed--think about it. When you knife cuts through the rind and into the flesh of the produce, it is moving potential contaminants from the unwashed rind into the part you want to eat.
STORE FOODS PROPERLY
Your refrigerator is not a time capsule. Even if kept chilled, food will spoil. Use the information in these charts to know when it's time to "let it go".
How long can I keep those eggs?
What about other foods?
DEFROSTING FROZEN FOODS
There are three methods of defrosting:
- Refrigerator (The amount of time needed to thaw will depend on the size of the piece of meat; a whole chicken will take 24 hours to two days, whereas smaller, cut-up pieces of meat will take two to nine hours.)
- Cold water bath
- Microwave on defrost
NEVER use hot water to defrost frozen food and never re-freeze food that has been defrosted.
KEEP IT CLEAN
- Always wash your hands before handling food--especially if you have just used the bathroom, handled pets, or cleaned the kitty litter box. (I can't believe I have to remind anyone of that).
- Wash your hands OFTEN while working with food.
- Do not use the same cutting board for raw meat and bread or produce. Although wooden cutting boards are pretty to look at they are impractical. I feel that plastic boards, which can be placed in the dishwasher, are best.
- Likewise, do not use the same knife for raw meat and then bread or produce.
- Keep your kitchen counters and other food preparation areas (this includes the sink) clean, especially when preparing high-risk food items like meat, poultry and eggs.
- Grandma probably kept a dishcloth or sponge near the kitchen sink, but both of these are a happy breeding ground for bacteria and other nasty things. A roll of paper towels or pop-up container of disinfecting wipes is your best friend in the kitchen. Remember, a simple wipe with a damp cloth won't suffice--you need to use hot soapy water or bleach.
COOK FOODS THOROUGHLY
- This is especially important for red meat, poultry and eggs, which are high-risk foods. The chart below provides the proper internal temperature for food safety.
- Use an instant-read thermometer when in doubt.
Proper Internal Temperatures for Foods
© 2015 Linda Lum
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