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Monday, June 01, 2020
Wednesday, 13 June 2018 17:07

Food Safety Tips

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The CDC estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Pregnant women, young children, older adults
and people with immune systems weakened from medical conditions are at highest risk from foodborne illnesses.

Keeping your family safe from foodborne illness at home is all about practicing good food handling procedures. Here are some tips to keep your food safe.

  1. Wash hands with warm, soapy water for 20 seconds before and after handling food.
  2. Use clean, disposable gloves if your hands have sores or cuts.
  3. After preparing food thoroughly wash all surfaces that have come in contact with raw food with hot, soapy water. Consider using paper towels to clean contaminated areas, or if you use dishcloths, replace them often and wash them in the hot cycle of your washing machine.
  4. Keep cutting boards clean by washing them in hot, soapy water after each use. Sanitize cutting boards with a solution or 1 tablespoon of bleach to each gallon of water. Most plastic, glass and some solid wood cutting boards can be washed in a dishwasher. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be replaced.
  5. Always use separate platters and utensils for raw food and prepared food that is being served.
  6. Use a food thermometer to ensure the internal temperature of meats is 145°F degrees for steaks and roasts and a minimum of 160°F degrees for ground beef.
  7. Keep pets, household cleaners, and other chemicals away from food and surfaces used for food.
  8. When cooking outdoors, keep plenty of clean utensils available and pack clean, dry cloths and use disinfectant sprays or wipes to keep food preparation and serving areas clean.
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