Food Safety and Sanitation
WIC Café
Food Safety is Important
When making food for your family you want to know that what they eat will keep them healthy. We might think about adding fruits and vegetables to the meal to provide tasty nutritious foods. But do we think about food safety and sanitation to keep our family healthy?
The importance of food safety is often overlooked. However, it is a crucial part of staying healthy and strong. There are many dangerous bacteria, viruses, and other germs that can make people sick. These germs live on foods and all surfaces that foods touch. Many people die each year because of eating these harmful germs. Thousands more people just get very sick. Foodborne illnesses, sickness caused from contaminated food, can happen in your own home. Eating spoiled food can make you sick. You can’t see, smell, or feel germs, so if we’re not careful, we might miss them. It takes one or more days to get sick from eating spoiled food. If you get a food borne illness, call your doctor and your local health department.
These illnesses and deaths can be prevented by using safe cooking and food handling practices. This is especially important when cooking for pregnant women, kids, older people, or people with weakened immune systems. These people are more likely to get sick or die because their immune systems are not very strong.
Four Easy Steps to Food Safety
Fortunately, there are simple steps to keep our food safe. You can protect your family from the dangerous food borne illnesses. You will find more detailed information about these four steps as you read further in this article.
- Clean
- Separate
- Cook
- Chill
Clean
Clean and sanitize hands and counters often.
Germs can spread in the kitchen. They can get onto cutting boards, counters, sponges, forks, spoons and knives. Here’s how to fight germs:
- Wash your hands with soap and water for at least 20 seconds.
- Wash cutting boards, dishes, utensils and counter tops with hot soapy water before preparing food and after preparing each food item.
Separate
Keep raw and cooked foods separate.
Germs can spread from one food product to another. This is called cross-contamination.
- Separate raw and fresh foods in shopping cart to prevent cross-contamination in the store
- Keep raw and fresh foods separate in the refrigerator to prevent cross-contamination at home.
Cook
Make sure food is very hot.
Foods need to get hot and stay hot when you cook them. Heat kills germs.
- Use a clean cooking thermometer
- Cook to a safe temperature
Eggs—Cook eggs until the yolks and whites are firm. Don’t use recipes in which eggs remain raw or are partly cooked.
Fish—Cooked fish should flake easily with a fork.
Ground Beef—Cook ground beef to at least 160 degrees F.
Roast and Steaks—Cook roasts and steaks to at least 145 degrees F. Whole poultry should reach 180 degrees F.
Be careful if you use a microwave oven. Make sure that the food has no cold spots. Cold spots let germs live. Cover the food and stir it for even cooking. Rotate the dish once or twice while cooking.
Bring sauces, soups and gravies to a boil when you reheat them. Heat other leftovers well, too. Leftovers should reach 165 degrees F.
Chill
Put food in the refrigerator or freezer right away.
Set your fridge to 40 degrees F or colder. The cold helps slow the growth of germs in food. The freezer unit should read 0 degrees F. Check the readings once a month with a refrigerator thermometer. Always remember the following:
- Store leftovers properly
- Thaw food safely
- Marinate meat in the refrigerator
- Do not pack the refrigerator too full. If food is jammed too tightly into a fridge the cold air cannot circulate properly and will not reach all the food.
Hand Washing
Hand washing is an important and easy way to prevent many foodborne illnesses, as long as it is done right. Follow these simple steps:
- Make sure the running water is warm.
- Put soap on wet hands and rub together for at least 20 seconds.
- This is about the time it takes to sing the ABCs or the “Happy Birthday” song twice through.
- Scrub under the fingernails to get possible bacteria out from under them.
- Rinse the soap off with the warm running water.
- Dry hands on a clean cloth towel or disposable paper.
Always Wash Hands in These Situations:
- Before and after handling food
- After using the restroom
- After changing diapers
- After handling pets or animals
- After tending a sick person,
- After nose blowing, coughing, or sneezing
By making sure hands are washed there is a decreased risk of foodborne illnesses and sickness for everyone in the household.
Cooking Thermometers
Checking the temperature of foods with a thermometer is a good way to prevent food borne illness. It can be very hard to tell when food is actually done cooking. Sometimes foods, like hamburgers, may look like they are done on the outside. But they might not actually be cooked inside. There still might be harmful bacteria alive inside of foods. Checking the temperature of the food is the way to know if the food is safe to eat. For this reason it is important to know how to use a cooking thermometer correctly.
- First, clean the thermometer before and after every time it is used.
- When using an ordinary cooking thermometer, the rod needs to be stuck into the thickest part of the food near the end of the cooking time. This will make sure the whole food is up to the right temperature.
To learn about more specific techniques for different foods check out the sites below:
Fightbac.org—http://www.fightbac.org/content/view/176/
USDA—http://www.fsis.usda.gov/is_it_done_yet/Thermometer_Placement_and_Temps/index.asp
Because there are many different kinds of food thermometers it can be confusing to know how to use them all. Visit the site below for more information on different kinds of cooking thermometers and how to use them:
Fightbac.org—http://www.fightbac.org/content/view/175/
Dairy Safety
Probably everyone has seen cheese mold or tasted milk that has turned sour. These are just some of the examples that show that dairy products are another place where bacteria can easily grow. This means they can also make people very sick. It is important to keep dairy products cold to prevent harmful bacteria from growing in them. Always store these foods in the refrigerator and making sure they are not left out at room temperature for very long. This will help the foods last longer before they spoil. Freezing dairy foods will help them stay good even longer, but be careful to defrost them using safe methods. The best method is to let them defrost in the refrigerator. Remember that this method may take a long time! Also remember to check the expiration date before buying dairy products to make sure they are still good.
Another dairy product to be very careful with is raw milk and cheeses made from raw milk. Some popular raw milk products include queso fresco and queso cotija. Research shows that raw milk is not healthier than pasteurized milk. Research also shows that pasteurized milk does not cause allergies and raw milk does not help people that are sick. Pasteurizing milk kills all the harmful bacteria and makes it safe to drink. In fact, in many states it is against the law to sell raw milk or cheese. This is because each year many people become sick and might die from drinking raw milk or eating raw milk cheeses. Most of the people that get sick or die are children, pregnant women, and those with a weak immune system. Research shows that even when raw milk is very carefully handled it may still be unsafe. Harmful bacteria can get in the milk from the animals or the people making the milk or cheese. Some of the bacteria in milk include Salmonella, Listeria, and E. coli, which make people very sick and are hard to treat.
Meat Safety
Meat, poultry, and fish are great foods to enjoy, but bacteria also love to grow on raw meats. It is important to pay attention to food safety guidelines to help decrease the risk of foodborne illnesses. When buying raw meats, remember to keep them separate from produce and other foods. If possible, place them in their own bag to keep them from dripping. Remember to put the meat away within two hours of shopping or within one hour if the temperature is above 90°..
When thawing meat, never let it sit at room temperature. Proper ways to defrost frozen meat include the following:
- Keep it in the refrigerator on a plate or in a bag so the juices don’t contaminate other items in the refrigerator.
- Use the microwave, as long as the meat will be cooked immediately afterwards.
- Place meat in an airtight container, like a Ziploc bag, and submerge in cold water. The water must be changed every 30 minutes to make sure it is still cool. The meat should be cooked immediately after it is thawed.
Always marinating meat in the refrigerator, never at room temperature. Bacteria grow quickly at room temperature
Keep it in the refrigerator on a plate or in a bag so the juices don’t contaminate other items in the refrigerator.
When getting ready to cook meat it is good to keep some safety tips in mind.
- Always marinate meats in the refrigerator.
- When cooking, use a cooking thermometer to check that the meat reaches a safe temperature inside. This is to make sure that the meat has been cooked enough so most all harmful bacteria are dead.
Here are a few meats and their appropriate internal temperatures. For more meats and temperatures, visit www.fightbac.org.
- Poultry: 165° F
- Ground Beef or Pork: 160° F
- Ground Chicken or Turkey: 165° F
Produce Safety
Fruits and vegetables are vital food groups in the diet. It is important to learn proper ways to handle them so they are safe to eat.
Buying Produce
- When buying produce, make sure there are no bruises or damaged areas.
- When buying fresh-cut fruits or vegetables, make sure they are refrigerated at the store.
- Keep meats and chemicals separate from produce in the cart when shopping and bagging groceries.
Preparing Produce
- Wash hands in warm water for at least 20 seconds before and after touching food.
- Wash the cutting boards, countertop, and utensils that will be used.
- Rinse fresh produce under running tap water, even if the skin or rind will not be eaten. Bacteria can get on the part that will be eaten while it is being cut.
- When the produce has firm skin rub it or scrub with a clean vegetable brush under running water.
- Do not use soap or bleach to clean fruits and vegetables. Soap and bleach are dangerous if eaten.
- Remove any damaged or bruised areas on products because bacteria like to grow in these places.
- Refrigerate all produce within two hours of cutting, peeling, or cooking. If it has been left our more than two hours it may no longer be safe to eat.
Storing and Preparing
- Keep fruits and vegetable separate from raw meat in the refrigerator.
- Place produce on a shelf above the meats.
- Do not use the same cutting board until it has been washed with hot, soapy water.
- If fruits or vegetables touch raw meat or its juices, throw them away or be very sure to cook them thoroughly.
Meat Safety
Often countertops and cutting boards have a lot of harmful bacteria on them. Make sure to wash them with soap and hot water before and after cooking. Always clean countertops, cutting boards, and utensils after preparing each food.
Do not use wood cutting boards. It is easier for germs to hide in wood. Wash all boards in hot, soapy water after use. Plastic cutting boards can go into the dishwasher too.
A good method to clean countertops is to mix one teaspoon of chlorine bleach to a quart (4 cups) of water. Put the solution on counters and let it sit for several minutes. Then rinse and air-dry or pat dry with paper towels. Paper towels are a good option to clean up kitchen counters and tables. They can be thrown away easily after one use. If you use cloth towels, wash them often in the hot cycle of the washing machine or in hot, soapy water. Do not reuse soiled towels. This can quickly transfer bacteria from one surface to another.
It is also important to remember to clean the refrigerator. Spills in refrigerators can be great places for bacteria to grow. Refrigerators can be cleaned with plain hot, soapy water.
Clean and Sanitize Surfaces
Often countertops and cutting boards have a lot of harmful bacteria on them. Make sure to wash them with soap and hot water before and after cooking. Always clean countertops, cutting boards, and utensils after preparing each food.
Do not use wood cutting boards. It is easier for germs to hide in wood. Wash all boards in hot, soapy water after use. Plastic cutting boards can go into the dishwasher too.
A good method to clean countertops is to mix one teaspoon of chlorine bleach to a quart (4 cups) of water. Put the solution on counters and let it sit for several minutes. Then rinse and air-dry or pat dry with paper towels. Paper towels are a good option to clean up kitchen counters and tables. They can be thrown away easily after one use. If you use cloth towels, wash them often in the hot cycle of the washing machine or in hot, soapy water. Do not reuse soiled towels. This can quickly transfer bacteria from one surface to another.
It is also important to remember to clean the refrigerator. Spills in refrigerators can be great places for bacteria to grow. Refrigerators can be cleaned with plain hot, soapy water.
Store Food Safely
Storing food properly can help decrease the possibility of foodborne illnesses. Follow safety steps to keep your food safe.
Buying Produce
- Refrigerate Leftovers
- Do not let leftover food stay out of the fridge more than two hours.
- Refrigerate Quickly
- Promptly put leftovers in the refrigerator so it can begin to cool.
- Place Leftovers in Shallow Containers
- When there are lots of hot leftovers that need to be stored they should be put in shallow containers so they can cool faster.
- Do Not Overstock Refrigerator
- For best cooling of leftovers and all other foods in the refrigerator it is important to make sure there are not too many food items in the fridge. If food is jammed too tightly into a fridge the cold air cannot circulate properly and will not reach all the food.
- Have Safe Storage Temperature
- Be sure that the temperature in the refrigerator is less than 40 °F and the freezer temperature is less than 0 °F.
Keep meats stored in airtight containers so they don’t drip onto other foods in the refrigerator. Store meat in the freezer or refrigerator until it is ready to be cooked.
Be aware of how long food has been stored in the refrigerator and throw out old food. Food can be “bad” even if it doesn’t smell or look strange. A good motto to follow is: “When in doubt, throw it out.”
The following chart has some examples of foods and how long they can be safely stored in the fridge or freezer. For more foods, click on Fightbac.org—http://www.fightbac.org/content/view/186.
Food Product |
Refrigerator (40 °F) |
Freezer (0 °F) |
Hamburger & Stew meat, raw |
1 to 2 days |
3 to 4 months |
Cooked meat and meat casseroles |
3 to 4 days |
2 to 3 months |
Eggs, fresh in shell |
3 to 5 weeks |
Do not freeze |
Links about Food Safety and Sanitation
Consumer Advice
Foodsafety.gov
http://www.foodsafety.gov/~fsg/fsgadvic.html
Foodborne Illnesses
Fightbac.org
http://www.fightbac.org/content/view/7/8/
Division of Environmental Health
http://www.dec.state.ak.us/eh/fss/consumers/safetips.htm
Food Safety and Raw Milk
U.S. Food and Drug Administration—www.cfsan.fda.gov/~dms/rawm-toc.html
Food Safety and Sanitation
Be Food Safe—http://www.befoodsafe.org/index.html
Drkoop.com—http://www.drkoop.com/ency/93/002434.html
Fightbac.org—www.fightbac.org
Foodsafety.org—www.foodsafety.gov
USDA—www.fsis.usda.gov/is_it_done_yet/
Food Thermometers
Fightbac.org—www.fightbac.org/content/view/175/
Fightbac.org—www.fightbac.org/content/view/174/
Fightbac.org—www.fightbac.org/content/view/173/
USDA—www.fsis.usda.gov/is_it_done_yet/Thermometer_Placement_and_Temps/index.asp
USDA—www.fsis.usda.gov/is_it_done_yet/Food_Thermometer_Research/index.asp
USDA—www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
Germs Are Hidden Everywhere
Division of Environmental Health
http://www.dec.state.ak.us/eh/fss/consumers/hidegerm.htm
Kids and Safe Food Handling
NASD—www.cdc.gov/nasd/docs/d001201-d001300/d001266/d001266.html
Holiday Food Safety
Division of Environmental Health
http://www.dec.state.ak.us/eh/fss/consumers/holidaysafety.htm
How Safe Is Your Kitchen
American Dietetic Association
http://www.homefoodsafety.org/pages/tips/quiz/index.jsp
Lunchbox Safety
American Dietetic Association
http://www.homefoodsafety.org/pages/tips/tips/lunchbox.jsp
Pregnancy and Food Safety
U.S. Food and Drug Administration
http://www.cfsan.fda.gov/~pregnant/while.html
Safe Food Handling
Fightbac.org
http://www.fightbac.org/content/view/6/11/
Safe Food Temperatures
Fightbac.org—www.fightbac.org/content/view/176/
Fightbac.org—www.fightbac.org/content/view/172/96/
Takeout Food Safety Division of Environmental Health
http://www.dec.state.ak.us/eh/fss/consumers/takeout.htm
Community Resources for Food Safety and Sanitation
FDA Food Information Hotline—1-800-SAFEFOOD
Meat and Poultry Hotline—1-888-MPHotline
Utah State University Extension—http://www.unitedwayucv.org/org/1416981.html
