Food Safety

Food safety involves the safe handling of food from the time it is grown, packaged, distributed, and prepared to prevent food borne illnesses. Food safety is the responsibility of those who handle and prepare food commercially for delivery to consumers and of consumers who prepare and eat food in their homes.

Most home food safety focuses on four key areas: proper cleaning of food, of hands, and of food preparation areas, keeping raw foods such as meats and poultry separated from ready-to-eat foods, keeping food properly chilled, and cooking food to the proper temperature.

Cleaning food and surfaces

When it comes to handling food, consumers can’t be too clean. Many food safety experts recommend that when preparing and eating food, people should wash their hands often. This is even more important after handling raw meat, poultry, eggs, or seafood. Thoroughly washing hands means applying soap and rubbing the hands together under warm, running water for at least 20 seconds. The American Dietetic Association says that singing two choruses of “Happy Birthday” while lathering up helps keep hand-washing time at 20 seconds. It’s also important to rub soap between fingers, down to the wrists and into fingernails to ensure a thorough cleansing. Hands should be dried on paper towels rather than teatowels, which can easily spread bateria.

Food preparation tools and surfaces should be carefully and regularly cleaned. This includes cutting boards, kitchen utensils, dishes, appliances, kitchen bins and counter tops. Hot, soapy water can be used for cleaning surfaces. Dish cloths and dish towels should only be washed in the hot water cycle. Sponges should be disinfected in a chlorine bleach solution and replaced frequently. In 2007, research showed that placing a wet kitchen sponge in the microwave for two minutes would clean it, removing dangerous bacteria. The sponge should not be touched immediately after the two minutes are up, as it will be hot. And the sponge must be wet before being placed in the microwave. Any sponge, dish cloth, dish towel, or other food preparation item or surface that is smelly is a sign of bacteria build-up. It should be properly cleaned as described above or discarded. Bacteria thrive in damp conditions.

Separating foods

The juices from raw meat, poultry, seafood, and eggs should never touch uncooked, ready-to-eat foods, such as fruits and vegetables. This is one reason why it is so important to thoroughly wash hands after each time raw meats and other raw foods are touched. Even when storing foods from shopping and in the refrigerator, care should be taken to contain juices. Fresh meats, poultry, and seafood can be sealed in plastic bags to prevent juices leaking onto refrigerator surfaces.
The cutting board is an opportune location for cross-contamination. It is best not to use a wooden board with cracks, crevices and knife scars. In fact, old cutting boards such as these should be discarded. Food safety experts say the safest way to avoid cross-contamination is to assign one cutting board strictly for cutting raw meat, poultry, and seafood, and another board for cutting vegetables, breads, and other ready-to-eat foods. Labeling the boards or using colors (green for vegetables) can help keep family members from confusing them. After using a board to cut raw meats, it should be thoroughly cleaned with hot, soapy water or in the dishwasher.
Care also must be taken when cooking foods not to re-use a plate that has contained raw meat, poultry, or seafood. For instance, when grilling, the cooked meats should be placed on a clean plate, not on the one that the meats were brought to the grill on, that contains remnants of juices from the raw food.

Properly chilling foods

Bacteria growth is slowed by colder temperatures. Refrigerators should be kept at a temperature no higher than 40°F and the freezer at 0°F. It is recommended to keep a refrigerator thermometer in the refrigerator at all times to monitor the temperature. It’s important to refrigerate foods promptly after bringing them home from the store, particularly during warmer summer months.
The length of time foods can be safely stored in the refrigerator varies. Foods usually are marked by manufacturers and grocery stores. Raw meat, poultry, eggs, seafood, and cut fruit and vegetables should never sit out of the refrigerator or freezer for more than two hours (one hour if the temperature is above 90°F. Leftovers should be refrigerated promptly. Most will last three to four days in the refrigerator but exceptions are stuffing and some cooked patties and gravies or broths, which only should be kept one to two days. Bacterial growth may not cause any sort of smell or discoloration, so there may be no way to tell by looking or smelling. It is better to be safe than sorry, or as food safety experts recommend, “If in doubt, throw it out.” Plus, overstuffing the refrigerator keeps cold air from circulating properly, so cleaning it out often serves two purposes.
Foods such as raw meats should be marinated in the refrigerator, not on a kitchen counter. Food never should be defrosted at room temperature, but in a refrigerator. If food is defrosted more rapidly by submerging in warm water or by using a microwave, it should be cooked immediately.

Cooking to proper temperature

Too often, consumers rely on the look of foods to determine if they are cooked. But trying to judge doneness by color of meat or juices does not accurately determine safe temperature. It is important to invest in a good meat thermometer and to use it appropriately because uncooked or undercooked meat, poultry, and eggs, as well as egg products, are potentially unsafe.
Accurate temperature readings on a thermometer require placing it in the thickest portion of meats and poultry pieces, away from bone, fat, and gristle. The thermometer should be placed in the center of casseroles and egg dishes. The following minimum temperatures are advised for some common foods:.

hamburger (patties, meatballs) 160°F (71°C)

roasts and steaks 165°F (74° C)

whole chicken, turkey 180°F (82°C)

chicken drumstick (thighs, wings, dark meat) 180°F (82° C)

egg dishes, casseroles 160°F (71°C)

When cooking food in the microwave, it is important to avoid cold spots. This is why microwave heating directions often include instructions to stir food halfway through cooking; stirring helps to eliminate cold spots and evenly distribute heat. Reheated leftovers should reach a minimum temperature of 165° F (74°C). It is best to cook leftover sauces, soups, and gravy to a boil.