Keep Food Safe to Prevent Foodborne Illness
I participated in the Super Bowl of Safety this past
Saturday in Green Bay. My booth focused
on food safety. There are many things
you can do to reduce the risk of food borne illness.
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Begin by washing your hands with warm soapy
water for at least 20 seconds before and after handling food, using the
bathroom, or handling pets.
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Before eating fruits and vegetables, take time
to wash, scrub and rinse them under running water.
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Never thaw or marinate food on the counter at
room temperature. Thaw foods in the
refrigerator, in cold water, or in the microwave.
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Use separate cutting boards for raw foods and
ready-to-eat foods, like fresh fruits and vegetables.
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Divide large amounts of food like soup or chili
in shallow containers for quicker cooling in the refrigerator.
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Use a food thermometer to measure the internal
temperature of cooked foods. The color of a food is not a reliable indicator of
safety or thorough cooking.
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