PA Jeeps
Safety / First Aid Station => Safety / On & Off The Trail => Topic started by: Charlie on January 05, 2008, 07:39:24 am
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Preventing Foodborne Illnesses
*Submitted by Kentucky Steve.
Did you know? Each year, about 76 million people in the U.S. become ill and 5,000 people die from harmful bacteria in food. Source: CDC.gov
You can’t smell it, feel it or see it –- but it’s there. It’s called bacteria and it can make you sick. To prevent spreading more than good cheer during the upcoming holiday season -- or any other time of the year -- follow these food safety guidelines to ensure a safe and delicious time for all:
Shopping
· · Avoid canned goods that are dented, leaking, bulging, or rusted as these can be warning signs that bacteria is growing in the can.
· · Separate raw meats, seafood and eggs from other foods when placing them in your shopping cart, grocery bags and refrigerator.
· · Buy cold foods last and refrigerate perishable food within two hours.
Cooking· · Wash your hands with warm water and soap before and after handling food.
· · Keep your kitchen, dishes and utensils clean.
· · Use a food thermometer to make sure food is cooked to a safe internal temperature. Visit isitdoneyet.gov for a list of recommended internal temperatures.
Serving
· · Avoid cross-contamination of food by serving food on clean plates, never on those previously holding raw meat and poultry.
· · Bacteria loves moist environments, especially those containing eggs and dairy products. Keep foods such as eggnog, cheesecakes, cream pies, and soufflés in the refrigerator until serving time.
· · Discard any food that has been sitting out at room temperature for two or more hours.
Leftovers
· · Place food into shallow containers and immediately put in the refrigerator or freezer for
rapid cooling.
· · Consume cooked leftovers within three to four days.
· · When in doubt, throw it out!
For more information, visit the Partnership for Food Safety Education at fightbac.org.