How Safe is Food?By: Zai Estabillo

Blogger and Food Enthusiast

How Safe is Food?

• In the preparation and consumption of food, we may often overlook the fact that food may be considered unsafe when exposed to certain conditions.

• Foodborne illness causing microorganisms is all around us, thus it’s important to always keep food safe.

• Every year, the Centers for Disease Control and Prevention estimate that 1 in 6 Americans get sick from foodborne illnesses.

• Here’s how to stop asking “how safe is food?” and instead say that safe food is good food.

Training

• Aside from the food safety principles, a food safety manager course will give an introduction on foodborne illnesses and its prevention.

Shopping

• Buy refrigerated or frozen items after choosing nonperishable items.• By no means choose meat, or poultry in wrapping that is torn or leaking.• Do not buy food past "Sell-By," "Use-By," or other expiration dates.

Storage

• Chill consumable food within 2 hours or 1 hour when the temperature is above 90 °F.

• The refrigerator temperature should be at 40 °F or below and the freezer at 0 °F or below.

• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.

• Prevent meat juices from getting onto other food by wrapping Perishable food such as meat and poultry.

Thawing

• Never leave food to thaw on a kitchen counter as this will promote bacterial growth. Thaw instead using the refrigerator, submerging in cold tap water or via the microwave.

Preparation

• Wash hands with warm water and soap for 20 seconds, before and after handling food. Wash utensils, cutting boards and counters as well.

• Keep raw meat, poultry and seafood from ready-to-eat foods. • Marinate meats in covered containers in the refrigerator.• Use a sanitizing agent of 1 tablespoon of unscented liquid chlorine bleach

in 1 gallon of water to cutting boards and countertops.

Cooking

• Cook food in their minimum internal cooking temperatures. View a chart of food products and their temperatures here. Always use a food thermometer in measuring safe internal cooking temperatures.

Source:

• http://www.fsis.usda.gov/

• http://www.learn2serve.com/