Food Safety Guidelines

Foodborne illnesses can cause a lot of pain and misery. According to the Centers for Disease Control, there are around 76,000 cases of foodborne illnesses each year, with more than 300,000 resulting in hospital stays, and deaths numbering 5,000. Learn food safety guidelines to avoid unnecessary illness.

Hand Washing

• Bacteria from hands can be transferred to food that is being prepared. Wash hands thoroughly with antibacterial soap before preparing food.

Internal Temperatures

• Cook meats to the correct internal temperature, using a meat thermometer when possible. For example, according to the United States Department of Agriculture, beef should be a minimum of 145 degrees F, while chicken should be a minimum of 165 degrees F.

Food-Holding Temperatures

• Perishable, cold foods should be stored at 40 degrees F, or lower, and hot foods should be kept at 140 degrees F, or hotter. Leftover foods should be refrigerated within two hours to reduce the risk of bacteria.

Fruits and Vegetables

• Rinsing fruits and vegetables will remove a lot of the bacteria that is present on the skin. To reduce the risk of contamination even more, peel the fruit or vegetables before consuming it.

Clean Surfaces

• Clean kitchen surfaces with soap and water before and after preparing foods. For added safety, rinse with a solution of 1 tsp. bleach to 1 qt. of water, and launder sponges and towels regularly.

Food Storage

• Use separate drawers for raw meats and prepared meats. Use paper towels to clean up spilled juices from meats and poultry.