Food Safety

By: Iris Tate

Washing Your Hands

As you touch people, surfaces and objects throughout the day, you accumulate germs on your hands. In turn, you can infect yourself with these germs by touching your eyes, nose or mouth. Although it's impossible to keep your hands germ-free, washing your hands frequently can help limit the transfer of bacteria, viruses and other microbes, especially before cooking meals! Try washing your hands for 20 seconds.

Preventing Food Poisoning

Food poisoning occurs when sufficient numbers of particular types of bacteria, or their toxins, are present in the food you eat. These bacteria are called pathogens. To prevent getting sick you can use these two tools: prevent food from being contaminated and
  • prevent the bacteria in the food from growing and multiplying.
  • Keep Kitchen Clean During Cooking Process

    Keep a damp sponge, bottle of wipes or wet dishtowel handy. Wipe spills when they are made to cut down on your final cleaning time. Dried-on spills and food are tougher to clean, so get them while they’re fresh.

    How To Clean With Bleach

    To disinfect your cutting board, use a fresh solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with water and air dry or pat dry with clean paper towels.

    Fruits & Veggies

    Rinse fresh fruits and vegetables under running tap water, even those with rinds and skins that you don't plan to eat. Scrub firm produce, like melons and cucumbers, with a clean produce brush.

    Seperation Is Important

  • Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs
  • Cooking

    Use a food thermometer to measure the internal temperature of cooked foods—particularly meat, poultry, seafood, egg dishes, leftovers, and casseroles .Cook ground meat or ground poultry until it reaches a safe internal temperature. Color is not a reliable indicator of doneness. Always keep food above 140 degrees after its done.

    Storage

    Bacteria spreads fastest at temperatures between 40°F and 140°F. That's why chilling food properly is one of the most effective ways to reduce the risk of food-borne illnesses. Chill leftovers and takeout foods within two hours. Keep your refrigerator at 40°F or below, and use an appliance thermometer to check the temperature.

    Turn Your Phone Off In The Kitchen!

    One of the biggest problems I see in our kitchen is the students using their cellphones and then not washing hands again after. Avoid handling cellphones and other electronic devices, mail, keys, and bags during food prep. Keep these items off food preparation and eating surfaces.

    Food Safety Facts

    More than 200 diseases are spread through food. Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrhoeal diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or drinking water. Proper food preparation can prevent most foodborne diseases.