Food safety is one issue that we should
always keep
top-of-mind. Here are a few basic guidelines to remember during this
season of the noshes, nibbles, buffets, potlucks, and office parties
that are key to food safety.
Wash Your Hands
Hand
washing is essential. Hand washing in warm soapy water will eliminate
many of the culprits that can cause food-borne illnesses as well as the
common cold and flu. The Academy of Nutrition and Dietetics recommends
washing your hands for at least 20 seconds before and after preparing
food. Not sure how long 20 seconds is? If you sing or hum two verses of
"Happy Birthday," as you soap up, that should add up to the required
amount of time you need to spend in the suds.
Safe Food Handling
In
handling uncooked meat, fish and seafood take care to not splash or
spatter any juices from the food onto other items in your food
preparation area. In being careful to avoid spatter, you can limit the
chances of cross-contamination. Cross-contamination occurs when uncooked
protein food juices i.e. meat, fish or poultry are splashed onto the
cutting board or colander where you will place produce; this will
cross-contaminate and may create conditions that will cause a food-borne
illness.
Produce
If purchasing
pre-packaged salad greens, they have been washed in chlorinated water
during processing. However if purchasing loose, unbagged greens, they
should be rinsed in tepid or lukewarm water.
Fruits with rinds
such as melons, oranges and pineapple should be washed before using to
prevent any bacteria on the outside from being transferred to the inside
when you cut into the fruit. Sturdy fruits and vegetables should be
scrubbed lightly with a produce brush.
Keep Hot Foods Hot & Cold Food Cold
By
keeping foods at the appropriate temperatures, you can minimize the
risk of food borne illnesses. Hot foods need to be above 140oF and cold
foods should be held at temps of 40 oF or below. Most refrigerators are
at 40 oF or lower. Letting foods hold at temperatures between 40 oF F
and 140 oF is not recommended-this range is considered the "danger
zone." It is considered the "danger zone" because this is the
temperature range that will enable bacteria to grow and multiply
rapidly. For example if you are using a slow-cooker, it is important to
make sure the food you are cooking reaches a temp of 140 oF or above
within four hours.
To insure that food reaches the recommended
temperatures for doneness, I advise my clients to invest in a food
thermometer. They are relatively inexpensive and will provide peace of
mind. You'll know the food has cooked to the recommended done
temperature and you will reduce the risk of overcooking. Unfortunately
it is a tough task to remedy overcooking.
On the Label
Read
food labels and understand the dates on the packages. Sometimes when
products are on special or appear to be a great value, that discounted
price may be because the product is very close to the suggested
use by date.
Products
are often stamped or labeled with a date to give you an idea of when
you should use the food to enjoy it at its best flavor and quality.
Following are examples of the dating and what they mean:
- "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
- "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.
- "Use-By" date is the last date recommended for use of the product
while at optimal quality. The date has been determined by the product
manufacturer.
By following these guidelines for food safety, you can serve up a healthy and enjoyable season of good eating for all.
Take Away:
Safe food handling practices are important---they will ensure that
everyone has good memories of the holiday for all the best reasons.
Michelle J. Stewart MPH, RDLD/N, CDE is an experienced food and
nutrition communication expert specializing in wellness with a holistic
approach to living your best life. Michelle has been leading the way to a
healthier you for more than 25 years. She is zealous when it comes to
wellness from the inside out and empowering whomever she comes in
contact with to take charge of their health and wellbeing. Her motto is
"EAT LESS MOVE MORE" Sign up for her Free Report 10 Weight Loss Tips for
Life when you visit
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Food safety is one issue that we should always keep
top-of-mind. Here are a few basic guidelines to remember during this
season of the noshes, nibbles, buffets, potlucks, and office parties
that are key to food safety.
