Filed under: Food safety
Do you know that one in six Americans get sick from foodborne illnesses each year? Thankfully, there are safety tips and techniques that can help you prevent such incidents. Here are some quick and easy tips to remember:
Clean: Wash your hands and surfaces thoroughly and frequently with hot, soapy water.
Separate: When shopping, preparing, and storing your meals, be sure to keep raw meats, poultry, seafood, and eggs away from other foods that won’t be cooked to prevent cross-contamination.
Cook: Use a food thermometer to ensure that your meats are cooked to the right temperature (165°F for turkey).
Chill: Don’t leave leftovers (including raw and cooked items, such as pies) out on the table for more than two hours. Promptly refrigerate these items, and use or discard leftovers within three to four days.
If food looks or smells questionable, a good rule of thumb to follow is, “When in doubt, throw it out.”
For more information on food safety, visit the Food and Drug Administration’s web page on Food Safety Tips for Healthy Holidays.
Federal food safety information from the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) is now provided on HPRC’s Nutrition domain page via a new “widget” (app) from the U.S. Department of Health and Human Services. Recent food safety alerts and recalls are automatically displayed and updated as new recalls, etc., are added. Please see this new feature by visiting HPRC’s nutrition section.