TIPS & GUIDES
Food Handling Safety Tips Every Home Cook Should Know
By Hauslane ∙ 5 mins readProper food handling is more important than you might think. Unsafe food handling causes an estimated 48 million cases of foodborne illness each year in the United States. That means that one out of every six Americans experiences food poisoning, leading to approximately 128,000 hospitalizations and 3,000 deaths each year. Some people are at greater risk for foodborne illnesses, including pregnant women, children, the elderly, and those with cancer, diabetes, HIV, AIDS, autoimmune diseases, etc. Symptoms from foodborne bacteria usually occur within one to three days but may occur 20 minutes after consumption or up to six weeks later. These symptoms include gastrointestinal distress, body aches, headaches, and abdominal pain.
No one wants to get sick after enjoying a meal. Taking steps for proper food handling at home can keep you and your family safe. Here’s how to do just that.
Wash Your Hands the Right Way
The pandemic has reminded us how important it is to wash your hands on a regular basis. Still, most of us could use a refresher on how to wash our hands the right way. Use soap to lather up and scrub your hands, between your fingers, under your nails, and up to your elbows for 20 seconds. Rinse your hands and dry thoroughly with a clean towel. As for when to wash your hands, here’s the rundown:
✦ Before eating or preparing food
✦ During and after preparing food
✦ After using the restroom
✦ After changing diapers
✦ After touching trash
✦ After blowing your nose, sneezing, or coughing
✦ After handling animal food or waste
✦ After handling raw meat, poultry, seafood, eggs
✦ Before and after caring for a sick person
✦ After handling raw meat, poultry, seafood, eggs
✦ After handling animal food or waste
✦ Before and after touching or caring for a cut or wound
✦ After touching your eyes, nose, or mouth
✦ After working or playing outside
✦ After petting an animal
✦ After using public transportation
✦ Before and after caring for someone who is sick
✦ Before and after treating a cut or wound
Know What to Wash
Okay, you know you should wash your hands, but what else? Be sure to wash any utensils and cutting boards after use with hot, soapy water. This is especially important if these items have come in contact with raw meat, poultry, seafood, or eggs. Likewise, wash surfaces and countertops after a meal. You should also wash fruits and vegetables under water. Never wash meat, poultry, eggs, or seafood. Doing so will only spread germs around your kitchen.
Clean, Separate, Cook and Chill
Organizations such as the Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) advise following the “Clean, Separate, Cook, and Chill” process to maintain food safety.
Clean
✦ Wash your hands before preparing food, as described above.
✦ Clean any cooking utensils and items that will be used during the food preparation process.
Separate
✦ Keep raw meat, poultry, seafood, and eggs separate. In other words, don’t cross-contaminate.
Cook
✦ Use a food thermometer to check the temperature of dishes. Each type of food has its own specific internal temperature ranges that make it safe.
✦ 145°F: steaks, chops, ham, lamb, veal, roasts, fish, and shellfish
✦ 160°F: eggs and ground meats
✦ 165°F: poultry, leftovers
✦ Check your microwave’s wattage to ensure you are reheating food properly. Allow food to stand for a few minutes to allow it to cook more thoroughly.
Chill
✦ Make sure your refrigerator’s temperature is below 40°F, and your freezer is at 0°F.
✦ Do not leave food at room temperature for more than 2 hours. Bacteria multiplies quickly at 40°F and 140°F.
✦ Thaw food in the refrigerator, in cold water in a bowl, or in the microwave. Don’t thaw food on the counter because it encourages bacteria growth. Follow proper thawing guidelines.
Planning to cook outdoors soon? Learn how to grill safely.
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