Anyone can get sick from food when it is handled in an unsafe manner. Each year 1 in 6 Americans gets sick from a foodborne illness. Foodborne illnesses may be caused by improperly cooking, preparing, handling, storing and transporting perishable and non-perishable food items.
Here are 10 tips to help reduce the risk of foodborne illness:
- Use a clean paper towel to dry your hands instead of a common towel or apron.
- To make a sanitizer solution use 1 tablespoon of bleach to 1 gallon of water.
- Know the 8 most common food allergens.
- Don’t prepare food for other people when you’re sick.
- Wear gloves or use utensils to handle ready-to-eat food.
- Ensure that all food is wholesome and free of spoilage.
- Make sure all food items are from an approved source and contain a proper label with product name, distributor name and contact information, weight and ingredients.
- Maintain all cold foods at or below 41°F and all hot foods at or above 135°F.
- Thaw foods in a microwave, refrigerator, under cold running water,
or on the stove— not at room temperature.
- Cool foods using shallow pans, small portions, ice baths, cooling wands or ice as an ingredient.
4 Simple Steps to Food Safety at Home
- Clean: Wash hands and surfaces often
- Separate: Don’t cross contaminate
- Cook: Cook to safe temperatures
- Chill: Refrigerate promptly
Use a calibrated food thermometer to measure internal temperatures of cooked foods, making sure that foods reach the internal temperature shown below. Reheat leftovers to 165°F.
|Chicken & Stuffed Foods||165 °F|
|Ground Beef & Eggs||155 °F|
|Pork, Seafood & Fish||145 °F|