By Seven Weaver Producer
News 3 On Your Side, John B. Amos Cancer Center
Happy July 4th Food Safety TipsNews 3 On Your Side, John B. Amos Cancer Center
Email to a Friend
Stumble It!In the summertime, and especially at July Fourth celebrations, many will be cooking out and handling foods for meals. Cross-contamination and food spoilage can happen easily and can lead to some unpleasant, even dangerous illnesses. That’s why it’s so important for cooks to be aware of some simple but important food safety rules when preparing meals.
Clean hands, food preparation surfaces and utensils are keys to preventing illness from unsafe food.
Here are some reminders of general food safety tips to help make sure the holiday weekend isn’t ruined by a food-borne illness.
Keep hands clean
Be sure to keep wash before eating or preparing food, after using the restroom, between handling raw and ready-to-eat items, after handling pets and anytime hands are dirty. Wash with hot soapy water and dry with paper towels (that kitchen dish towel can become a playground for germs and other microorganism that can cause illness).
Clean and sanitize surfaces often
To sanitize surfaces, use a solution of regular household bleach and warm water. Add about 1 tablespoon of bleach to 2 gallons of water for the right concentration. Sanitize by first washing and rinsing the surface and then immerse, spray or swab with the bleach solution.
Separate - don’t cross-contaminate
Separate raw foods from ready-to-eat foods. Use different cutting boards or wash, rinse and sanitize after contact with raw meat, poultry and seafood. Never use the same plate to transport the cooked hamburgers that was used for the raw patties.
Handle sliced melon carefully
Handle all cut melons carefully, including cantaloupe and watermelon. Thoroughly clean the outer surface before slicing and keep work surface and utensils used to prepare melon clean and sanitized. Refrigerate sliced melon promptly at 41 degrees Fahrenheit or lower. Be sure to wash all produce thoroughly before use.
Cook food to the proper internal temperature
Ground Beef 160 degrees Fahrenheit for 15 seconds
Poultry and Stuffed Meats 165 F for 15 seconds
Pork Products 150 F for 15 seconds
Other Foods 140 F for 15 seconds
Reheating Leftovers 165 F for 15 seconds
Always check the internal temperature of cooked foods with a metal-stemmed thermometer and cook another 15 seconds after the thermometer indicates it has reached the proper temperature.
If you don’t have a meat thermometer, follow these guidelines but remember they’re not as reliable as temperature as an indicator of doneness: beef and pork should be grilled until all the pink is gone, poultry until there is no red in the joints and fresh fish until it flakes with a fork.
Chill, refrigerate or freeze leftovers promptly
Once perishables such as meat, poultry, fish and any foods containing eggs or dairy products are cooked and served, any leftovers should be kept below 40 or above 140 degrees. If these foods can’t be kept hot or cold, they should be thrown out after two hours.
It’s best to cool and maintain leftovers at 40 F or lower or freeze at zero degrees or lower within two hours.
Bacteria can be present in and on most any food as well as on hands and surfaces. Practicing basic food safety is essential for any healthy, enjoyable celebration that includes food.
