The summer heat adds an extra element when it comes to food safety and contamination. High temperatures can cause food to spoil more quickly and cause food-borne illnesses. To protect your family, follow these 10 steps—suggested by FoodSafety.gov—when preparing and serving food:
1. Clean hands: wash hands before and after handling food. Use soap, lather well, rubbing hands for at least 20 seconds before rinsing. Make sure you use a clean towel to dry off.
2. Clean all surfaces and utensils after each use. This pertains to countertops, cutting boards, knives, spoons, and other cooking utensils. Use hot soapy water on utensils, and for maximum bacteria control, a mixture of 1 teaspoon bleach with 1 quart of water for work surfaces and cutting boards. It is recommended that you flood counters or soak boards for 10 minutes.
3. Wash all fruits and vegetables, even those with skins or peels that will be removed. (Bacteria can spread from the outside to the inside as you cut or peel them.) Do not use soap, just scrub firm produce with a vegetable brush and rinse under water, then dry on paper towel or clean cloth.
4. Use separate cutting boards and plates for (1) produce and for (2) meat, poultry, seafood, and eggs to reduce any cross-contamination. Do not use the same plate for the raw meat as you do the final cooked product.
5. Keep meat, poultry, seafood, and eggs separate from all other foods in the fridge, as bacteria can spread even under refrigerated conditions. Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping or leaking onto other foods. Keep eggs in their original carton and store them in the main compartment of the refrigerator—not in the door.
6. Cook food to the correct temperature. Cooked food is safe only after it’s been heated to a high enough temperature to kill harmful bacteria. Your best bet is to use a food thermometer. Additionally, some foods need 3 minutes of rest time after cooking to make sure that harmful germs are killed. FoodSafety.gov has a Minimum Cooking Temperatures Chart to act as a guide.
7. Microwave food thoroughly. To make sure harmful bacteria have been killed in your foods, it’s important to microwave them to 165˚ or higher (use that food thermometer). If the food label says, “Let stand for x minutes after cooking,” don’t skimp on the standing time. Letting your microwaved food sit for a few minutes actually helps your food cook more completely by allowing colder areas of food time to absorb heat from hotter areas of food. That extra minute or two could mean the difference between a delicious meal and food poisoning.
8. Refrigerate perishable foods within two hours (one hour in the summertime). Cold temperatures slow the growth of illness causing bacteria. Your fridge should be between 40 ˚F and 32 ˚F, and your freezer should be 0 ˚F or below.
9. Never thaw or marinate foods on the counter. Bacteria can multiply rapidly at room temperature, so thawing or marinating foods on the counter is one of the riskiest things you can do. Thaw in the refrigerator, in a cold water bath (changing the water every 30 minutes, or in the microwave.
10. Know when to throw food out. You can’t tell just by looking or smelling whether harmful bacteria has started growing in your leftovers or refrigerated foods. Look for expiration dates. And check the Safe Storage Times chart for anything else.
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