Keep Food Safe to Prevent Foodborne IllnessI 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.
v 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.
v Before eating fruits and vegetables, take time to wash, scrub and rinse them under running water.
v Never thaw or marinate food on the counter at room temperature. Thaw foods in the refrigerator, in cold water, or in the microwave.
v Use separate cutting boards for raw foods and ready-to-eat foods, like fresh fruits and vegetables.
v Divide large amounts of food like soup or chili in shallow containers for quicker cooling in the refrigerator.
v 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.