Everything Anyone Needs to Know About Food Safety

Food safety is a topic that is suddenly in the news on an almost daily basis. Many gastric illnesses are not actually the "stomach flu" but are food related illnesses that could have been prevented with a few safe food handling tips.

The basic four rules of safe food handling are these:

1. Keep a clean kitchen. This means keep sinks clean and clear of food debris that can quickly become a breeding ground for bacteria and other bugs. Wipe down counters and appliances with a safe cleansing solution - or even just hot water and soap - after each meal or use of the kitchen.

2. Hot foods should be hot. This is so basic but often people don't pay any attention. When serving hot foods, food should be smoking hot. When food is served that is lukewarm or has been allowed to sit until it reaches room temperature, what was once a tasty meal turns into a danger zone filled with the potential for a food related illness like salmonella or botulism or just plain food poisoning. Safe temperatures for hot foods are at 140 F degrees or above.

3. Cold food should be cold. This means that foods that are safely stored in the refrigerator should not be left out for very long. Things like cold cuts, puddings, cheeses, sauces, and even beverages should be kept cold to protect health. This also means promptly putting away cold perishables when returning from the supermarket. Food that should be refrigerated cannot safely be left out at room temperatures for more than two hours. Safe storage temperatures are between 35 and 40 degrees for refrigerator items and 0 degreees F for frozen food. Frozen foods should stay frozen until use and when thawing products to cook, it's important to thaw in the fridge overnight rather than leave food to sit at room temperature to thaw.

4. Don't cross contaminate. This may sound complicated but it is not. It just means that when cooking or preparing food, don't mix previously cooked foods with fresh foods. Don't chop up vegetables on a cutting board where raw meat has just been cut or chopped. Those raw meat juices may carry harmful bacteria that vanish with cooking but that can spoil a salad or fresh vegetable dish. Never put cooked food onto a plate that previously held raw meat. This is a common mistake made when backyard barbecuing happens. Use a clean plate when removing cooked meat from the grill, never the plate that held the uncooked product.

These four basic rules are just the beginning. Other everyday safety standards include frequent hand washing. Always wash hands after working with ANY type of uncooked food product. Wash hands after working with raw meat, eggs, or any food product. Wash hands after using the restroom, changing a diaper, wiping a runny nose, handling the phone (a prime spot where germs collect), or petting the dog.

Wash all utensils, cutting boards, pans, and dishes used in food preparation in hot, soapy water. Allowing dishes to air dry is actually healthier than using a dish ttowel that may have been contaminated from someone's dirty hands. If using a dish towel, always select a clean towel rather than use the same one that everyone in the family has used to dry hands.

Always scrub fresh fruits and vegetables well. Use a scrub bush to remove any dirt or foreign contaminants. With recent salmonella outbreaks, it is also wise to cook most fruits and veggies before consuming.

Always test meats for doneness using a meat thermometer. Any cookbook will provide exact temperatures that signal doneness and many meat packages today will also give recommended temperatures. A good rule of thumb is at least 160 degrees F for beef and 180 degrees F for poultry and pork products. Most food experts recommend that eggs be fully cooked rather than served "over easy" and that steaks be cooked through, not eaten rare.

Clean out the fridge at least once a week, removing any products that are too old or have passed their freshness date. Rotate foods stored in a deep freeze every food months and make an effort to rotate frozen foods, using the oldest products first. Taking a few moments to write a date on each frozen product before it is stored is an easy way to keep track of the age of frozen foods.

The last rule of thumb is very simple - when in doubt, throw it out. This means if something doesn't taste fresh, the milk seems sour, or the date has expired on a food product, throw it away rather than take a chance. This can apply to any food product that is suspect for any reason, leftovers that may be too old, meat that may have been in the freezer too long, or anything that doesn't look quite right.

By following these simple food safety practices and remembering that when it doubt, throw it out, can prevent food borne illness from striking and protect against the more than 200 food borne bugs that can attack any family!