Safe Food Handling
Protecting Your Health One Meal at a Time
Food is more than just sustenance; it’s an integral part of our lives, culture, and social interactions. Whether you’re a seasoned chef, a home cook, or someone who occasionally prepares a meal, understanding the importance of safe food handling is crucial. Every year, millions of people suffer from foodborne illnesses, many of which could be prevented with proper food safety practices.
In this week’s Wellness Wednesday, we’ll dive into the essential tips and practices that will help you keep your food safe, ensuring that every meal you prepare is both delicious and healthy.
1. Clean: Wash Hands and Surfaces Often
The first step in safe food handling is cleanliness. It might seem obvious, but washing your hands and surfaces regularly can significantly reduce the risk of foodborne illness.
- Wash Your Hands: Always wash your hands with warm, soapy water for at least 20 seconds before and after handling food, especially raw meat, poultry, seafood, and eggs. This simple act can prevent the transfer of harmful bacteria to your food. The CDC has published a helpful FAQ about hand hygiene with some great information about hand washing specifics.
- Clean Surfaces: Use hot, soapy water to clean cutting boards, countertops, knives, and other utensils after preparing each food item. For added protection, you can sanitize surfaces with a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water.
- Rinse Fruits and Vegetables: Even if you plan to peel them, it’s important to rinse fruits and vegetables under running water to remove dirt and bacteria. For firm produce, like melons or cucumbers, use a clean produce brush.
- Use Separate Cutting Boards: Designate one cutting board for raw meat, poultry, and seafood, and another for fresh produce and ready-to-eat foods. This prevents harmful bacteria from spreading to foods that won’t be cooked.
- Keep Foods Separate: In your grocery cart, refrigerator, and during food preparation, keep raw meat, poultry, seafood, and eggs separate from other foods. Store these items in sealed containers or plastic bags to prevent their juices from leaking onto other foods.
- Don’t Reuse Marinades: If you marinate meat, poultry, or seafood, never reuse the marinade unless it’s been boiled to kill any harmful bacteria.
Leftovers can be a great way to save time and reduce waste, but they need to be handled properly to prevent foodborne illness.
- Cool Quickly: Divide large amounts of leftovers into shallow containers to cool them quickly in the refrigerator.
- Label and Date: Store leftovers in airtight containers, and label them with the date they were made. This helps you keep track of how long they’ve been in the fridge.
- Use Within a Safe Time Frame: Eat refrigerated leftovers within 3 to 4 days. If you won’t eat them within this time frame, freeze them immediately. According to the USDA, leftovers can be kept in the freezer safely for 3-4 months.
- Reheat Thoroughly: When reheating leftovers, ensure they reach an internal temperature of 165°F (74°C). Bring sauces, soups, and gravies to a rolling boil. Stir the food evenly to avoid cold spots where bacteria can survive.
