Food Safety Topics

Because you cannot see, taste or smell germs, correct food storage and preparation procedures are necessary to keep food safe. Raw foods naturally harbor germs. Cooking food destroys germs or reduces them to a level where they pose no risk, but you need to ensure that the food reaches internal temperatures as recommended by the United States Dept. of Agriculture . See www.mypyramid.gov for proper cooking temperatures. Cooking cannot destroy some toxins that may have built up in the food (e.g., during inappropriate storage) so it is important to take care at every step.

• Check use-by dates and avoid buying damaged food or packages. Discard any food that is out of date, obviously contaminated or has perished (e.g. moldy fruit and bread, rancid milk).
• Keep foods cool between shop and home and make sure you re-chill frozen or chilled foods as soon as possible. Do not refreeze food once it has defrosted.
• Eat cooked foods immediately or cool them and refrigerate them within an hour. Do not reheat foods more than once.
• Do not sneeze or cough near food and avoid preparing food for others if you are ill. Keep cuts and sores on hands covered while preparing food.

Food Poisoning

Food poisoning can occur when we consume contaminated food or water. Undercooked food and unwashed produce can carry Salmonella, Campylobacter, E. coli and other germs. These germs are also easily spread from unwashed hands to kitchen work surfaces and ready-to-eat food. Food poisoning symptoms can begin from one to 36 hours after eating and may range from a mild stomach upset, vomiting and diarrhea to severe illness. For those with weak immune systems, illness can be more severe. Food poisoning most commonly results from:

• Not cooking food properly.
• Preparing food too far in advance.
• Storing food wrongly.
• Cross-contamination in the kitchen.
• Letting people already infected with food poisoning germs prepare food.

Chilling and Freezing

Chilling food slows the growth of any germs on or in the food, while freezing prevents the growth of germs. However, chilling and freezing do not kill germs. Once the temperature rises again, the germs can quickly multiply.

• Keep your refrigerator below 40°F (33-38°F) and your freezer at 0°F. (Source: U.S. Department of Agriculture/ The Food Safety and Inspection Service)
• To stop the temperature rising, allow hot foods to cool to room temperature before putting them in the fridge and avoid leaving the door open long.
• Prevent cross-contamination by storing washed salad items in the salad compartment, cooked and ready-to-eat food at the top and uncooked meats covered at the bottom.
• Regularly clean your fridge and freezer, inside and out including door seals and handles with a suitable disinfectant (check the manufacturer's advice first). Follow the manufacturer's advice on cleaning.

Cabinets

Some foods do not need to be chilled or frozen (e.g., sugar, flour). They can be stored safely in a clean, dry cupboard. All food does eventually decay so make sure you follow any storage instructions and check its freshness before use.

• Follow storage instructions carefully. Once opened, some foods need to go into the refrigerator.
• Keep food in air-tight containers to prevent germs and pests from getting into food.
• Put new supplies at the back and bring older items to the front of the cupboard to remind you to use them first.
• Clean up spilled food right away.
• Regularly remove food debris from your cupboards and clean surfaces thoroughly.

You may also find the following links useful:

• www.usda.gov - US Government information on food.
• www.cdc.gov - Safety and preventative information from the U.S. Centers for Disease Control and Prevention.

Key Fact:

Every year, thousands of people are hospitalized with foodborne illness. If in doubt about food, throw it away. Never take risks with your health.

Did you know?

More cases of food poisoning result from poor food preparation and handling in the home than in any other place.

• Read and follow labels on foods regarding correct storage and shelf life.
• Wash salads, fruits and vegetables thoroughly to remove all traces of soil and insects.
• Keep insects, pets and other animals away from your food.
• Cook food thoroughly and evenly (especially poultry) and follow cooking instructions carefully. Generally, all parts of the food must reach 180°F to kill germs such as Salmonella and parasites such as tapeworms, though the temperature varies by food. For example, a medium rare steak should reach 145°F, while poultry should reach 180°F.