Food Safety Education Month
Did you know that every year, 1 in 6 Americans get sick from consuming contaminated food? Food poisoning, also called foodborne illness, can be life-threatening, and therefore, it is crucial to follow the CDC’s food safety guidelines when cooking.
Food Safety Tips
- Wash your hands, surfaces you will be using to cook, utensils and cutting boards with hot soapy water.
- Separate the raw meats, seafood and eggs because they can easily spread germs to foods that are ready to consume.
- Keep raw meat and juices away from other foods when shopping and in the fridge.
- When cooking, meats and seafood need to reach a certain internal temperature in order to kill the germs that will cause sickness.
- Use a meat thermometer to check the internal temperature.
- 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
- 160°F for ground meats, such as beef and pork
- 165°F for all poultry, including ground chicken and turkey
- 165°F for leftovers and casseroles
- 145°F for fresh ham (raw)
- 145°F for fin fish or cook until flesh is opaque
- Always refrigerate perishable food within two hours.
- Thaw frozen food in the refrigerator, cold water or in the microwave. Do not thaw on the counter as bacteria may multiply in the parts of the food that reach room temperature.
If you are dining out or eating at a friend’s, you might not have control over the cooking methods used in the kitchen. If you contract food poisoning, see a doctor immediately if you have a fever over 101°F, bloody stools or diarrhea that lasts more than three days. To find a doctor near you visit americanfamilycare.com.