Food Preparation Safety Tips

night hunger. Woman in the dark at open refrigerator

The Centers for Disease Control estimates that each year roughly one in six Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.  More than 200 diseases, like salmonella, listeria and e. coli, are spread through improper food handling, causing symptoms such as stomach pains, vomiting and diarrhea.

With holiday season and lots of gatherings where eating is a must, on the way, here are five food handling tips that will help make your meals safer:

  1. Keep clean – Wash your hands before handling food and often during food preparation. Wash your hands after using the bathroom.  Keep food preparation surfaces and equipment clean.
  2. Keep raw and cooked food separate – Store food in containers to prevent cross contamination.
  3. Cook thoroughly – Be sure to cook and reheat food thoroughly, especially meat, poultry, eggs and seafood. Use a meat thermometer to check cooking temperatures.
  4. Store food at safe temperatures – Don’t leave cooked food at room temperature for more than two hours. Refrigerate all cooked and perishable foods below 5 degrees Celsius. Don’t keep leftovers too long and always defrost food in the fridge, not on the counter.
  5. Choose foods wisely – Thoroughly wash fruits and vegetables before eating and don’t use food beyond its expiration date.

These few simple guidelines will help keep your food and kitchen cleaner, and your family healthier.

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.