Summer is Coming... Let's Brush Up On HOME FOOD SAFETY

 

Temperatures are rising, kids will soon (if not already) be out of school and those grills will be GRILLING! I want to help raise awareness about the seriousness of foodborne illness. Now some of you may know, that I worked in a restaurant (that was finger licking good) for 14 years. There is a lot that goes on in the kitchen with prepping and training about Food Safety but where do you go to get the information for personal use? Well, I am happy to share with you that Home Food Safety, ™ is dedicated to providing home food safety statistics, information about foodborne illness (also known as food poisoning), and safe food handling information with tips.   

 Did you know?
...that each year roughly 1 out of 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.

Did you know?
...that reducing foodborne illness by just 1% would keep about 500,000 Americans from getting sick each year; reducing foodborne illness by 10% would keep about 5 million from getting sick.

Did you know?
...that nearly half of all cases of foodborne illness could be eliminated if people would wash their hands more often when preparing and handling food.

Did you know?
...that certain people have an increased risk for foodborne illness. These "at risk" people include:

• Pregnant women and newborns
• Older adults
• People with weakened immune systems and chronic illness including diabetes, kidney disease, AIDS and some cancer patients.

 

Reduce Foodborne Illness

The sunny days of summer bring hot temperatures and outdoor gatherings. It's also a time of increased risk of food poisoning. Summertime staples like hamburgers and hot dogs can be harmful if not fully cooked. But how can you tell if your main meat dish is ready and safe to serve? Using a food thermometer is the only way to make sure your grilling favorites are cooked to a safe minimum internal temperature. And be sure to consult the Safe Grilling Guide! This quick, at-a-glance reference helps you keep track of proper internal temperatures for all of your favorite meat dishes. Keep the Safe Grilling Guide handy – along with a food thermometer – next time you head to the grill.

 

Wash Hands with Soap and Water

• Wet hands with clean running water and apply soap. Use warm water if it is available. Rub hands together to make a lather, scrubbing all parts of the hands for 20 seconds.
• Rinse hands thoroughly under running water.
• Dry hands using a clean paper towel. If possible, use a paper towel to turn off the faucet. 

SEPARATE – Keep Raw Meats and Ready-to-Eat Foods Separate

When juices from raw meats or germs from unclean objects accidentally touch cooked or ready-to-eat foods such as fruits or salads, cross-contamination occurs. Remember to use separate and clean cutting boards for raw meat, poultry, fish and seafood and a separate one for ready-to-eat foods.

COOK – Cook to Proper Temperatures

Fish, seafood, meat, poultry and egg dishes should be cooked to the recommended safe minimum internal temperature to destroy any potentially harmful bacteria. Use a food thermometer to ensure food is safely cooked and any cooked food is kept at safe temperatures until eaten.

CHILL – Refrigerate Promptly to 40 Degrees Fahrenheit or Below

The Home Food Safety program reminds consumers to refrigerate foods promptly and at a proper temperature to slow the growth of bacteria and prevent foodborne illness.

All of the above information and more are included HERE and printable so they can laminated and posted where everyone in your household can see them and review them before preparing any food.

Go to Homefoodsafety.org for more information about food safety.

Disclosure: I copied some of these home food safety tips from Homefoodsafety.org.  I will receive a $15 Starbucks gift card in exchange for my post.