Contaminated food causes millions of Americans to get sick every year. Symptoms of food poisoning vary from mild to severe and can include, upset stomach and cramps, nausea, vomiting, diarrhea, dehydration, and fever. With graduation parties in May and summer picnics approaching, it’s important to review the basics of food safety to avoid any potential problems with food poisoning.
The basics of food safety include four concepts:
Clean: wash hands and surfaces often
Separate: don’t cross contaminate
Cook: cook to the proper temperature
Chill: refridgerate promtly
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Today, we will focus on the first two:
Clean: Avoid the spread of bacteria
- Wash your hands with hot, soapy water for at least 20 seconds
- Before handling food
- After handling raw meats or poultry
- Using the bathroom
- Changing diapers
- Touching pets.
- When camping, or going on a picnic
- For preparation and cleaning use a clean water source
- Pack disposable wipes or sanitizing lotions
- Paper towels.
- Store leftover food in clean plastic bags or containers.
- Use clean water when washing raw fruits and vegetables.
Separate: Keep foods separate to avoid cross-contamination
- When you pack a cooler for an trip or outdoor activity
- Wrap raw meats and poultry securely and safely
- Place on the bottom to prevent the juices from dripping onto other foods
- Wash any item that comes in contact with raw meat before using them with cooked food
Tomorrow we will discuss proper cooking temperatures and storing recommendations. Have a great day!
-Kelsey
