National Food Safety Education Month

[cat lover]

September will be the National Food Safety Month; do you have any tips to pass along?

First thing I can think of is cleaning and sanitizing your kitchen work areas; what do you use to do this?

[DeBora4BobbyL]

Keep food at or below 40 degrees faren. If you have to take food in warmer areas, do not eat them after 4 hours.

[dallasalice1]

Do not thaw food at room temperature!:eek:

Cool your food in the fridge or use an ice bath! Meaning put one pan down into some ice or add ice to soups to cool down. I make frozen chicken broth & beef broth cubes to help with the flavor.

Use a meat thermometer internal temp to 165!

Alice

[cat lover]

Some good tips, anybody else?

[cat lover]

Eat fish that has been previously frozen. Freezing it will kill any parasites that have made that product their home. But, be aware that some microorganisms can survive the freezing process, which is why it’s always safest to eat only cooked seafood.

Some people are at a greater risk factor for foodborne illness and should refrain from eating raw or partially cooked fish or shellfish. This group includes young children, older adults, pregnant women, people with immune deficiency issues, and people with decreased stomach acidity.

When preparing fresh seafood, it is critical to prevent the spread of bacteria from raw seafood to ready to eat food. Wash your hands thoroughly before and after working with the raw product.

Always wash your cutting board before and after using it. It’s ideal to have a special cutting board for raw foods that is not allowed to be used with ready to eat or prepared foods. As an added precaution, sanitize the board with a solution of 1 tablespoon bleach to 1 quart water

[cat lover]

The USDA uses four simple words to help you remember food safety rules. They are Cook, Separate, Clean, Chill.

Cook food to a safe internal temperature to destroy any harmful bacteria. The safety of ground meat has been receiving lots of attention lately, and with good reason. When meat is ground, the bacteria present on the surface is mixed all through the ground mixture. If this ground meat is not cooked to at least 160 to 165 degrees, bacteria will not be destroyed and there's a good chance you will get sick.

The interior of solid pieces of meat like steaks and chops don't contain dangerous bacteria, so they can be cooked medium rare. Still, any beef cut should be cooked to an internal temperature of at least 145 degrees (medium rare). The safe temperature for poultry is 180 degrees. And solid cuts of pork should be cooked to 160 degrees. Eggs should be thoroughly cooked too. (Sorry - eggs over easy aren't good for you any more!) If you are making a meringue or other recipe that uses uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.

Chicken can't be treated the same as red meat. Chicken must be cooked thoroughly, all the way through, with no pinkness, and an internal temperature of at least 170 degrees F. Chicken meat is less dense than beef or pork, and it's much easier for bacteria to travel through the flesh. Also, processing chickens is a much more invasive process than processing beef or pork, and bacteria usually are spread throughout the whole bird. So remember, chickens are always cooked to well done.



Separate cooked and uncooked foods, as well as foods eaten raw and those cooked before eating. Cross-contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked. This is a major source of food poisoning. You should always double wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices can drip on fresh produce. Use the raw meats within 1 to 2 days of purchase, or freeze for longer storage.

When grilling or cooking raw meats or fish, make sure to use a clean platter to hold the foods after cooking. Don't use the same platter you used to carry the raw food out to the grill! I also wash the tongs used in grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for stir frying or turning meat as it cooks.

Be sure to wash your hands after handling raw meats or raw eggs. When I see a chef or presenter on a TV cooking show handling raw meat or raw eggs, then wiping his or her hands on a towel before preparing a salad or fresh fruit, I just shudder. It is crucial to wash your hands with soap and water or a premoistened antibacterial towelette after you have touched raw meat or raw eggs to avoid cross contamination.