Sanitation and Food Safety

Wash hands and surfaces often Illness-causing bacteria can survive in your hands, utensils, and cutting boards.

Wash hands for 20 seconds with soap and running water. –It can stop the spread of illness- causing bacteria.

Wash surfaces and utensils after each use Bacteria can be spread into cutting boards, utensils, and counter tops. To prevent this: Use paper towels or clean cloths to wipe up kitchen surfaces or spills. As an extra precaution, use a solution of 1 tablespoon bleach in 1 gallon of water to sanitize washed surfaces and utensils.

Wash fruits and veggies Bacteria can spread from the outside to the inside as you cut or peel Prevent this: –Rinse produce under running water. Don’t use soap, detergent, bleach, or commercial produce washes. –Scrub firm produce—like melons or cucumbers—with a clean produce brush. –Dry with a paper towel. –Bagged produce marked “pre-washed” is safe to use without further washing.

Don’t wash meat, poultry, and eggs Bacteria spreads when their juices splash onto sinks and countertops. All commercial eggs are washed before sale. Any extra handling of the eggs, such as washing, may actually increase the risk of cross- contamination, especially if the shell becomes cracked.

Don’t cross- contaminate It can still spread bacteria to ready- to-eat foods — unless you keep them separate.

Use separate cutting boards and plates for produce and for meat, poultry, eggs and seafood –Placing other food on a surface that held raw meat can spread bacteria and make you sick.

Stop cross contamination To Prevent this: –Use one cutting board, plates and utensils for fresh produce, and one for raw foods. –After use, thoroughly wash everything raw food touched. –Once a cutting board gets excessively worn or develops hard-to-clean grooves, consider replacing it.

Stop cross contamination Keep meat, poultry, seafood, and eggs separate from all other foods at the grocery store and the refrigerator!

Cook to the right temperature Bacteria that cause food poisoning multiply quickest in the “Danger Zone” between 40˚ and 140˚ Fahrenheit.

Use a food thermometer –Cooked food is safe only after it’s been heated to a high enough temperature to kill harmful bacteria. –Color and texture alone won’t tell you whether your food is done.

Cooking Tips 1. Place thermometer in the thickest part of the food, don’t touch bone or fat. 2. Compare your thermometer reading to our Minimum Cooking Temperatures Chart. Minimum Cooking Temperatures Chart 3. Some foods need 3 minutes of rest time after cooking to make sure that harmful germs are killed. 4. Clean your food thermometer with hot, soapy water after each use.

Keep food hot after cooking Bacterial growth increases as food cools, because drop in temperature allows bacteria to thrive. Keep food above the safe temperature of 140˚F by using a heat source like a chafing dish, warming tray, or slow cooker.

Microwave food thoroughly To Prevent this: –When you microwave, stir your food in the middle of heating. –If the food label says, “Let stand for x minutes after cooking,” don’t skimp on the standing time. Your food cooks more completely. –The colder areas absorb heat from hotter areas of food. –After waiting a few minutes, check the food with a food thermometer to make sure it is 165˚F or above.

Refrigerate promptly Bacteria grows in perishable foods within two hours. If the temperature is 90 ˚F or higher during the summer, cut that time down to one hour!

Chilling Tips 1. Fridge should be between 40 ˚F - 32 ˚F 2. Freezer should be 0 ˚F or below. 3.Don’t over pack, cold air must circulate.

Never thaw or marinate foods on the counter. Thaw in the refrigerator is the safest. Place food in a pan to catch juices that may leak. It’ll be ready the next day. Thaw in cold water. Put frozen package in a watertight plastic bag and submerge it in cold water. Be sure to change the water every 30 minutes. Cook immediately. Thaw in the microwave. Follow owner’s manual for thawing. Cooked immediately. Cook without thawing. Cooking time will be longer. Marinate safely in the refrigerator.

Know when to throw food out You can’t tell just by looking or smelling whether harmful bacteria has started growing in your leftovers or refrigerated foods. Checking our Safe Storage Times chart.Safe Storage Times chart.

Food Poisoning Also known as foodborne illness or foodborne disease is from eating contaminated food.

Causes Harmful bacteria (most common) –Viruses –Parasites –Toxins –Contaminants

Illnesses, hospitalizations, and deaths Salmonella Norovirus Campylobacter Toxoplasma E. coli O157E. coli O157 Listeria Clostridium perfringens.Clostridium perfringens

Long-Term Effects One in six Americans will get food poisoning this year. Most will recover without any lasting effects from their illness. Some effects can be devastating and even deadly.

Serious Long Term Effects Kidney failure Chronic arthritis Brain and nerve damage Death