Cooperative Living October 2019 - 22

HealthyTake
4 Steps
TO FOOD SAFETY
D
1
id you know that 1 in 6 Americans will get sick from food poisoning this year alone?
Food poisoning sends 128,000 Americans to the hospital each year and can have long-term
health consequences. Following the four simple steps - clean, separate, cook and chill -
below can help keep your family safe from food poisoning at home.
CLEAN:
Wash Hands,
Utensils and
Surfaces Often
Wash your hands the right way.
Use plain soap and water - skip the
antibacterial soap - and scrub the backs
of your hands, between your fingers, and
under your nails for at least 20 seconds.
Wash your hands during times when germs can spread: when
you are preparing food, handling raw meat and poultry, getting
ready to eat, using the toilet, changing diapers and if you are sick.
Wash surfaces and utensils after each use. Wash cutting
boards, dishes, utensils and countertops with hot, soapy water,
especially after they've held raw meat, poultry, seafood or eggs.
Wash dishcloths often on the hot cycle of your washing machine.
Wash fruits and vegetables, but not meat, poultry or eggs.
Cut away any damaged or bruised areas, then rinse fruits and
vegetables under running water without soap, bleach or
commercial produce washes.
2
SEPARATE:
Don't Cross
Contaminate
Use separate cutting boards and plates
for produce, meat, poultry, seafood
and eggs. Use one cutting board for fresh
produce or other foods that won't be cooked
before they're eaten and another for raw meat, poultry or seafood.
Keep certain types of food separate. In your shopping cart,
place raw meat, poultry, seafood and eggs in plastic bags and
separate them from the other foods. Freeze them if you're not
planning to use them within a few days. Keep eggs in their
original carton and store them in the main compartment of the
fridge, not in the door.
3
4
20 | Cooperative Living | October 2019
20 | Cooperative Living | October 2018
Cook to
the Right
Temperature
Food is safely cooked when the internal
temperature is high enough to kill germs
that can make you sick. Use a food
thermometer to be sure your food is safe.
When you think your food is done, place a food thermometer
in the thickest part of the food.
Keep food hot (140 degrees F or above) after cooking.
If you're not serving food right after cooking, keep it out of
the temperature danger zone by using a heat source like a
chafing dish or warming tray.
Microwave food thoroughly (165 degrees F or above).
Read package directions for cooking and follow them exactly
to make sure food is thoroughly cooked.
CHILL:
Refrigerate
and Freeze
Food Properly
Refrigerate perishable foods within two
hours. Bacteria that cause food poisoning
multiply quickest between 40 degrees F
and 140 degrees F. Your refrigerator should
be set to 40 degrees F or below and your
freezer to zero degrees F or below. The safest way to thaw or
marinate is in the refrigerator, never on the counter. 
Source: Foodsafety.gov
co-opliving.com
co-opliving.com
http://www.Foodsafety.gov http://www.co-opliving.com http://www.co-opliving.com
Cooperative Living October 2019

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