Food Safety and Food Illness

In the United States, food poisoning kills about 9,000 people a year.  By storing and cooking foods safely and keeping your kitchen clean, you can reduce your family’s risk of illness. Good hand washing is also key to preventing food poisoning. 

Meats, dairy foods and eggs spoil quickly.  These foods contain bacteria that can cause illness if the foods are not stored or cooked properly.  So keep hot foods – hot (140-165), and cold foods - cold (41 or lower).  Check out the link: Food Temperature Charts for more information.

Food Safety Tips

·         Thaw frozen foods in your refrigerator, under warm running water, or in a microwave.  Do not thaw at room temperature.

·         Keep your refrigerator at 41 or lower

·         Don’t use marinades for dips or basting after they have been used on raw meat.

·         Use a meat thermometer to be sure meats are safe to eat

·         Many harmful bacteria can live for hours on kitchen surfaces.  Keep your cutting boards, counters, knives, dishcloths, and towels clean. 

·         Don’t use sponges in the kitchen.  They collect small pieces of food and are hard to clean.

·         Wash all vegetables and fruits thoroughly and gently scrub any skin that will be eaten.