Food safety is an issue that we must forever keep priority. Here are some basic guidelines to remember during this season of eating, snacking, buffets, potlucks, and office parties that are key to food safety.
Wash your hands
Hand washing is essential. Washing your hands with soap and warm water will eliminate many of the culprits that can cause foodborne illness, as well as the common cold and flu. The Academy of Nutrition and Dietetics recommends washing your hands for at least 20 seconds before and after preparing food. Not sure how long 20 seconds is? If you sing or hum two lines to “Happy Birthday” while lathering up, that should add up to the required amount of time you need to spend in the lather.
Safe food handling
When handling raw meats, fish, and shellfish, be careful not to splash or splash food juices on other items in your food preparation area. By being careful to avoid splashing, you can limit the chances of cross contamination. Cross-contamination occurs when juices from raw protein foods, ie meat, fish, or poultry, are splashed onto the cutting board or colander where you will place the items; this will lead to cross-contamination and can create conditions that cause foodborne illness.
Produce
If you buy prepackaged salad greens, they were washed in chlorinated water during processing. However, if you buy loose, unbagged vegetables, you should rinse them in lukewarm or lukewarm water.
Fruits with the skin, such as melons, oranges, and pineapples, should be washed before use to prevent bacteria from the outside from being transferred to the inside when cutting the fruit. Stubborn fruits and vegetables should be lightly scrubbed with a fruit and vegetable brush.
Keep food hot and food cold
By keeping food at the proper temperatures, you can minimize the risk of foodborne illness. Hot foods must be above 140°F and cold foods must be kept at temperatures of 40°F or below. Most refrigerators are 40oF or below. It is not recommended to allow food to hold at temperatures between 40oF and 140oF; this range is considered the “danger zone”. It is considered the “danger zone” because this is the temperature range that will allow bacteria to grow and multiply rapidly. For example, if you’re using a slow cooker, it’s important to make sure the food you’re cooking reaches a temperature of 140oF or higher within four hours.
To ensure that food reaches recommended cooking temperatures, I advise my customers to invest in a food thermometer. They are relatively cheap and will give you peace of mind. You will know that the food has been cooked to the recommended temperature and reduce the risk of overcooking. Unfortunately, it’s a difficult task to remedy overcooking.
In the label
Read food labels and understand the dates on packages. Sometimes when products are on a special sale or appear to be a great value, that discounted price may be because the product is too close to the suggested price. use by date.
Products are often stamped or labeled with a date to give you an idea of when to use the food to enjoy it at its best flavor and quality. The following are examples of the quotes and what they mean:
- The “Sell By” date tells the store how long to display the item for sale. You must purchase the product before the expiration date.
- The “Best If Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or security date.
- The expiration date is the last recommended date for the use of the product with optimum quality. The date has been determined by the manufacturer of the product.
By following these food safety guidelines, you can serve up a healthy and enjoyable season of good eating for everyone.
Remove: Safe food handling practices are important – they will ensure that everyone has great holiday memories for all the best reasons.