Safety food tips

Jimena Ortega Fabila


  • If you go to a farmers market, you should go early so you can pick fresh items and not the ones that had been sitting out all day long.
  • Dont buy any products with cuts, bruises or mold.
  • Try to buy season products


  • Not all the products need refrigeration for example the fresh whole one such as bananas, apples, potatoes, onions etc...
  • After 3 or 4 days throw away cooked vegetables.
  • If you left out for more than 2 hours in a room temperature the left overs, throw them away.


  • Wash everything before eat it , peel it, cut it etc..
  • Cut away any damage part before you eat it.
  • Use two separate cutting board, one for meat and other for vegetables, this is for preventing cross contamination.
  • Always cook raw sprouts, this will reduce the risk of illness.

Hand sanititizer .vs. soap and water

The hand sanitizer should be use as a complement after washing hands but never instead of, a new stydy from the centers for disease control and prevention reveals that the hand sanitizer only reduce the number of some germs but it doesnt reduce the spread of some viruses.

Proper hand washing

  • Wet your hands with clean water.
  • Add antibacterial soap and rub your hands together, make sure you scrub the back of your hands, between the fingers and under your nails.
  • Do the previous step for at least 20 seconds, or you can sing happy birthday song from beggining to end twice.
  • Rinse your hands under the water.
  • Dry your hands with a clean towel.

High-risk foods

  • Raw and cooked meat.
  • Eggs and egg products.
  • Cooked rice and pasta.
  • Prepared fruit salads.
  • Ready to eat foods, like sandwiches, rolls, pizza etc..
  • Seafood.

People that are more at risk of food poisoning.

  • Pregnant women.
  • The elderly.
  • Young children.
  • People with cronic disease.

Camping food safety tips.

  • If you take meat, place it in a cooler with ice bricks for up to two days.
  • In order to promote evaporative cooling cover the cooler with a wet bag.
  • Pack the food into meal portion so when you need it you can get it quick.
  • Boil drinking water before drink it.

The right temperature.

  • 145°F for beef, pork, veal and lamb.
  • 160°F for ground meats.
  • 165°F for all poultry.
  • 145°F for fin fish.

Lunch Box safety tips.

  • wash all the fruits and veggies .
  • Aclimate the container to hot or cold before place food.
  • use dividers and help keep only cold items cold.
  • keep lunch box away from heat sources.
  • Prepare the night before and keep the entire lunch box into the refrigerator.
Food Safety Training Video