All About: Food Safety

Keep it Cool Cook it Thoroughly Avoid Cross-Contamination Wash Your Hands

Even though September marks National Food Safety Education Month, food safety is important year-round. Check out our simple guidelines below to keep you and your family safe and healthy.

Keep it Cool

According to the US Department of Agriculture's Food Safety and Inspection Service, leftovers should be refrigerated within two hours of cooking at a temperature of 40¼F or lower. You should never defrost foods at room temperature where it can reach a temperature that's inviting to bacteria. Defrost in the refrigerator, microwave, or under cold, running water. Likewise, you should marinate food in the refrigerator and not on the kitchen counter.

Tips for Keeping it Cool

Don't overstuff the refrigerator; cold air must be able to circulate to keep food safe.
Divide leftovers in small, shallow dishes for quicker cooling.
Buy perishables toward the end of your shopping trip, and buy meat, chicken, and seafood last to keep them at an optimal temperature for as long as possible.
Avoid using recipes that involve raw eggs or mayonnaise for cookouts or picnics.
Fresh eggs will keep in the refrigerator about five weeks; do not wash eggs before storing or using them.
Use hot dogs no later than one week after the "sell-by" date on package. If liquid around hot dogs becomes cloudy, throw them away.
Use mayonnaise within two months after opening jar.
Don't put the cooler in the trunk; carry it inside the air-conditioned car. Use a separate cooler for drinks so the one containing perishable food won't be unnecessarily opened and closed.

Cook It Thoroughly

Check to make sure all meats are fully cooked by cutting them open. Chicken and hamburgers should not be pink, and all of the juices should run clear. However, the safest way to ensure that food is thoroughly cooked is to use a food thermometer. Check out appropriate temperatures here. If you're planning to serve turkey, it's safest to cook stuffing on the stove, separate from the turkey. If you do stuff the turkey, pack it loosely right before the turkey goes into the oven. Use a thermometer to make sure that the center of the stuffing reaches 165¬F because the warm, moist environment is a breeding ground for bacteria.

Tips for Cooking it Thoroughly

Do not pre-cook meats; partial cooking may encourage bacterial growth.
Cook fish until it's opaque and flakes easily with a fork.
Leftovers should be reheated to 165¬F. Bring sauces, soups, and gravy to a boil when reheating.
When ordering take-out, arrange for pick up so that you can eat the food immediately. If you have to wait, keep the food hot (at least 140¬F).
Cook eggs until the yolks and whites are firm. Don't use recipes in which eggs remain raw or partially cooked, such as eggnog, unless you use pasteurized eggs.

Avoid Cross-Contamination

Harmful bacteria can be transported from one food to another via cutting boards and other kitchen utensils. Research shows that this cross-contamination is a contributing factor in many food-borne disease outbreaks. Always wash your cutting boards and knives with warm, soapy water after use. If possible, use plastic, glass, or other non-porous cutting boards as porous materials attract bacteria.

When taking food off the grill, do not put cooked items on the same plate that previously held raw meat.
Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent juices from dripping onto other foods in the refrigerator. Raw juices often contain harmful bacteria.
Separate raw meat, poultry, and seafood in your grocery shopping cart and in your refrigerator.

Wash Your Hands

It seems obvious, but one of the most crucial steps in food safety is cleanliness. You should wash hands with hot, soapy water for 15-30 seconds before handling food. When you're eating away from home, you may want to bring disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

Wash all fruits and vegetables before eating.
Wash kitchen linens and dishtowels frequently in hot water.
Use a solution of 1 teaspoon of bleach in 1 quart of water to sanitize surfaces and utensils.
Keep pets off kitchen counters and away from food.

If you follow the basic four of food safetyÑcook, clean, chill, and separateÑyou'll be sure to protect you and your family from food-borne diseases. But remember, if you're in doubt about the safety of a food item, throw it away. In most cases, bacteria cannot be seen, smelled, or tasted.

For more information on food safety, visit http://www.foodsafety.gov