July 2004

Keeping Food Safe

Summer is finally here! It is a time for picnics, barbecues, swimming and many other fun, outdoor activities. Summer is also a time when we have to pay special attention to how we store, prepare and serve food, so that we can enjoy the summer fun.

Food that is improperly handled can have devastating effects. It can result in stomach cramps, vomiting, diarrhea, fever, and in extreme cases, death. The young and the elderly are at high risk for a foodborne illness. They can become ill when exposed to low levels of bacteria in food. They can easily dehydrate when experiencing vomiting and/or diarrhea. Although it is always important to follow proper sanitary and cooking procedures, it becomes even more important when preparing food for these two high risk populations.

Cross contamination (transferring bacteria from one surface to another) can cause a foodborne illness. To prevent the possible transfer of harmful substances, always use separate plates for raw food and cooked food. Also, do not place different types of raw food items on the same plate. For example, do not mix raw chicken with raw hamburger patties or steaks. Use separate tongs or spatulas for raw and cooked food and keep the food refrigerated until you are ready to cook it.

Always use a thermometer to check the finished temperature of cooked food. Do not rely on the feel or color of meat and fish to determine the degree of safety. Fish, beef and pork should be cooked to an internal temperature of 145°F for 15 seconds. Ground products such as hamburger or sausage need to be cooked to a minimum internal temperature of 155°F for 15 seconds and all poultry needs to be cooked to a minimum internal temperature of 165°F for 15 seconds.

Cooked foods are not the only foods that have a required temperature for safety. Cold foods should be kept at 41°F or below. If you are having a picnic, place the containers containing the cold items on ice.

Once food is prepared, keep it either hot (above 135°F) or cold (below 41°F). The temperature range of 41°F-135°F, is known as the "Temperature Danger Zone". This is the temperature at which bacteria rapidly increase in number and can make the food unsafe to eat. If food is allowed to enter the Temperature Danger Zone, the food must be discarded after two hours.

The easiest way to prevent a foodborne illness is correct handwashing. We can pick up bacteria from any surface. We also have bacteria on our bodies (cuts, nose, skin) and if we do not wash our hands properly, these bacteria can find their way into our food.

Always wash you hands after touching raw food, petting an animal, changing a diaper or using the bathroom. Actually, wash your hands before touching food at all. Teach your children to wash their hands before eating.

There are 5 steps to proper handwashing:

• wet hands in water that is as warm as is comfortable
• apply soap
• lather and rub hands together for 20 seconds—singing "Happy Birthday" three times should do it
• rinse in warm water
• dry on single use paper towel