Five Food Safety Tips

Are you aware of foodborne illnesses (also foodborne disease and colloquially referred to as food poisoning), and do you consider these when purchasing and handling your food? According to a 2009 Food & Health Survey carried out by the International Food Information Council, at least 52 percent of consumers say their most important food safety concern is foodborne illness.

Robert Gravani, a Professor of Food Science at Cornell University says it’s important for people to know they do have some control in keeping their food safe. “It’s remarkable how easy it is to incorporate simple food safety steps into your every day routine,” he says and here’s how:

1. When purchasing meat products, whether beef, poultry or seafood, ensure they are refrigerated. This applies to whether the products are raw, pre-packaged or from the deli.
2. When cooking, always use the USDA’s “Safe Minimum Internal Temperatures” guide and use a food thermometer to check meat when cooking.
3. When holding, hold hot foods at above 140 °F (60 °C) and cold foods below 40 °F (4 °C).
4. Separate by using one cutting board for preparing fresh produce and a separate one for raw meat, poultry and seafood.
5. Clean your hands with soap and water for at least 20 seconds before preparing and handling foods.

Seeing Isn't Believing Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough — you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are “done” is to use a food thermometer. When a hamburger is cooked to 160 °F, it is both safe and delicious! Recommended Safe Minimum Internal Temperatures: Steaks and Roasts - 145 °F Fish - 145 °F Pork - 160 °F Ground Beef - 160 °F Egg Dishes - 160 °F Chicken Breasts - 165 °F Whole Poultry - 165 °F