How to Prevent Food Poisoning:
As the holidays approach we like to celebrate by entertaining friends and family, throwing parties, and preparing feasts. From the buffet table to the office party, food moves center stage throughout the holiday season.
Be sure to keep food safe by following basic food safety steps:
- Clean: Wash hands in hot soapy water for at least 20 seconds before beginning any food preparation. Wash them again if you do anything else while cooking, like using the bathroom, blowing your nose, or touching your pet, etc. Bacteria can spread throughout the kitchen and get onto cutting boards, knives, sponges, and counter tops. Keep everything that touches food clean– utensils, plates, cutting boards, countertops, sponges and rags. Use a separate cutting board for meats. Sanitize it with a solution of half water and half bleach.
- Abrasions: Cover any cuts or sores with a bandage or use plastic gloves.
- Separate: Don’t cross-contaminate–don’t let bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods.
- Cook: Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the bacteria that causes food borne illness. Always put cooked food in a clean serving dish–never the dish that held the raw meat. Keep hot foods hot and cold foods cold. Bacteria grows best in moist environments from 40-140 degrees F, so it’s important to limit the amount of time food is kept at these “danger zone” temperatures. Try to keep hot foods above 140 degrees F and cold foods below 40 degrees F–most bacteria cannot grow in these temperatures.
- Chill: Refrigerate foods promptly and this will keep most harmful bacteria from growing and multiplying. Refrigerators should be et at 40 F and the freezer at 0 F, and the accuracy of the settings should be checked occasionally with a thermometer.