Food Safety In The Kitchen To Prevent Food Borne Illnesses
It’s no secret Americans all eat and enjoy food, but how can consumers do it safely? Food borne illnesses, caused by such pathogens as E. coli, Listeriosis, Salmonella, etc., are on the rise, and it’s time for consumers to rehashed basic kitchen tips for food safety. As one National Food Poisoning Lawyer has stated:
“the public, as well as food vendors and manufacturers, should follow these tips to safely prepare food to prevent food borne illnesses”.
Washing
– Thoroughly washing hands is critical for preparing food safely. Wash for approximately 20 seconds, with hot water and soap. Food handlers should be sure to clean all fingernails, the back of their hands, and in between their fingers.
– Before peeling fruits and vegetables, wash them to prevent the spread of bacteria and dirt from the outside to inside, which can happen while cutting the fresh produce.
– At home, do not wash poultry, eggs, or raw meat, as this may spread germs further by splashing juices onto other surface areas in the preparation space.
Storage
– Maintain a temperature between 40- and 32-degrees Fahrenheit in the refrigerator, and a temperature of 0 degrees Fahrenheit or lower in the freezer.
– Refrigerate all meats, eggs, fruits and vegetable within 2 hours, unless the exterior temperature is above 90 degrees Fahrenheit. In this case, refrigerate the afore mentioned food products within the hour.
– Keep raw meat separate from other food products, to prevent cross-contamination.
– Discard any foods left out for more than 2 hours.
– When thawing or marinating food, be sure to store the product in the refrigerator.
Kitchen Utensils
– Use separate cutting boards and knives for raw meat, poultry, eggs and produce.
– Thoroughly wash all utensils after use, either in the dishwasher or with hot, soapy water.
Safe Minimum Cooking Temperatures
–Fish: 145 degrees Fahrenheit
-Steaks, roasts, veal chops lamb, beef and pork: 145 degrees Fahrenheit (let the meat rest approximately 3 minutes before serving)
-Ground beef, lamb, pork and veal: 160 degrees Fahrenheit
-All poultry: 165 degrees Fahrenheit
Consumers can continue to enjoy their food while using these practical tips to prevent food borne illnesses!
