For Your Family’s Sake, Make Food Safety Your Business

Millions of people suffer from foodborne illness each year, from flu-like symptoms to severe stomach cramps. The greatest cause of foodborne illness is from microorganisms such as bacteria, viruses and molds.

Following basic food safety principles such as proper time and temperature control, good personal hygiene and sanitation of equipment and facilities go a long way toward preventing illness. Many people are quick to blame a restaurant or other eating establishment if they get a foodborne illness, when in fact it could be their own poor food handling habits that make them sick.

Typically, it takes several hours to experience symptoms when you’re dealing with bacteria or viruses. In some cases it may actually take as long as a few days for symptoms to appear. It might not be the meal you just ate but one you had earlier or even yesterday that is making you sick. The good news is that you can greatly reduce your risk of illness by handling food properly. Here are some guidelines:

• Control Temperature! Controlling temperature can minimize the growth of microorganisms. Microorganisms favor temperatures between 40 and 140 degrees, a range referred to as the temperature danger zone. If potentially hazardous foods, such as meat, poultry, eggs and milk, are kept in this temperature zone for longer than two hours - one hour if the place is very warm - the number of microorganisms could multiply to a level that may make someone sick. If you’ve ever kept pots of food on the back burner all day, or set food on the counter to thaw, you might be jeopardizing your own safety.
• Keep Hot Foods Hot! When heated above 140 degrees F, most microorganisms begin to die or are killed. However, some organisms can produce toxins, which are not destroyed by heat. Therefore, it is very important that bacteria not be allowed to multiply and produce toxins in the first place, because heating may not always make the food safe. It is also important to heat foods quickly so they don’t stay in the danger zone too long. Large quantities of food might need to be divided into several pots so that it can be heated quickly past the 140 degree mark. Oven temperatures below 325 degrees F are not recommended for cooking large roasts and turkey because the food stays in the temperature danger zone too long.
• Keep Cold Foods Cold! When food is refrigerated, most microorganisms that are present will stay alive but they do not multiply. Therefore, foods should be refrigerated as quickly as possible. Large portions of food should be divided into shallow containers or into smaller portions so that cooling can take place more quickly. Position foods in the refrigerator so that the cool air can circulate around them. And remember, that although refrigeration is helpful in controlling microorganisms, there are some bacteria that can still multiply at refrigerator temperatures. Foods will eventually spoil, too, as you well know if you’ve ever discovered a "mystery food" on the back shelf that has shriveled and started to sprout green fuzz!
• Don’t Wait, Refrigerate! Many people think that you can’t put hot food in the refrigerator. This thinking may date back to the time of the "ice box" when hot food melted the blocks of ice and raised the temperature inside the box. Today’s refrigerators can handle hot foods. Refrigerate items quickly and don’t leave them on the counter at room temperature to cool for long periods. Be sure to divide into small portions as described above to promote rapid cooling. When thawing foods that are frozen, the best way is to thaw them in the refrigerator. Place foods to be thawed in a pan on the lowest shelf so that juices will not drip on other foods and cross-contaminate them. If the microwave oven is used for thawing, be sure that the thawing is followed immediately by thorough cooking.
• Keep Everything Clean! Handwashing removes microorganisms. Be sure to wash your hands before handling food and again when your hands get dirty or when you move from one food preparation task to another. Keeping equipment and food contact surfaces clean will also reduce harmful levels of microorganisms. The dirty dishcloth or the soiled towels you have in the kitchen could be great carriers of microorganisms. Keep them clean. Wipe up spills immediately. Use plenty of hot, soapy water and follow with a good rinse. Air drying dishes keeps microorganisms from being spread by damp and dirty towels. Cutting boards and utensils may be sanitized in a chlorine solution of two tablespoons of chlorine bleach to one gallon of warm water. Soak them in the solution for one to two minutes, then remove and let air dry.
• When in Doubt, Throw it Out! Contaminated food may not look bad, smell bad or taste bad. If you think something has been improperly handled while being prepared, cooled or stored, don’t eat it - not even just a little bite. Throw it away. Better to be safe than sorry.