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Laying it on the Table...
Good Nutrition begins with Food Safety
Food is required to meet certain safety requirements while in the grocery store, but once it leaves the store the responsibility to keep it safe is up to you!
Food-borne illness is more common that you think. It is commonly mistaken for other health problems. Symptoms may vary from fatigue, fever, chills, upset stomach, diarrhea, cramps or headaches. Pregnant women and young children are at higher risk of food-borne illness.
To avoid foodborne illness, follow this advice:
- Clean – Wash hands and surfaces often. Wash hands with soap and water for at least 20 seconds. Wash counters with hot water and soap. Wash raw veggies and fruits under water while using a scrubbing brush.
- Separate – Cross contamination is how bacteria are spread. Always use separate cutting boards for meat and produce. Never place cooked food in a container that previously held raw meat.
- Cook – Cook to proper temperatures. Use a food thermometer. Cook roasts and steaks to at least 145 degrees, poultry and ground meat to 165 degrees. Eggs should not be runny. Reheat leftovers to 165 degrees for 15 seconds.
- Chill – Refrigerate properly. Refrigerators should be set to 40 degrees and freezers at 0 degrees. Never defrost at room temperature. To thaw, use cold running water, refrigerator or microwave. Place leftovers in shallow dishes and refrigerate.
Some information for this article obtained from www.fightbac.org and The Complete Food and Nutrition Guide by Roberta Duyff.