Safe, Healthy Eating Habit 

    
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 Avoiding Foodborne Risks - Fresh Produce

Where does the bacteria that cause foodborne illness come from?
Harmful bacteria occur naturally (live in) in the soil and water.  Bacteria where produce is grown may come into contact with fruits and vegetables and contaminate them.  Fresh produce may become contaminated after it is harvested.  Produce may become contaminated during preparation, during transporation, or during storage.

Eating produce, or fruit and vegetable juices made from contaminated produce,
can lead to foodborne illness, which can have serious - and sometimes fatal - consequences
Here are three easy "safe handling tips" concerning fresh produce to help protect yourself and
your family from foodborne illness!

• Purchase produce that is not bruised or damaged.

• When selecting freshcut' produce - such as a half a watermelon or bagged mixed salad
  greens- choose only those items that are refrigerated or surrounded by ice.

• Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.

Avoiding Foodborne Risks - Cross Contamination     

• Keep fruits and vegetables that you will eat raw separated from raw meats, raw poultry
  and raw seafoods.
• Do not use the same kitchen utensils to cut or slice fruits and vegetable that you use to cut or slice raw meats, poutry and seafood.
• When changing from the preparation of raw meats, eggs, poultry, and seafood to the
  preparation of fruits and vegetables, which are to be eaten raw, be sure to:
  • Wash utensils with soap & water
    • Cutting Boards
    • Dishes, platters, & serving trays
    • Utensils used to cut or process the raw foods
  • Wash counter tops with soap & water
  • Wash your hands after handling raw meats, eggs, poulty & seafood
• Additional protection can be provided against foodborne illness and contamination of your work space or utensils by sanitizing.  Sanitizing is typically followed by the washing and rinsing steps.  You can use commercially prepared kitchen sanitizers or you can make your own chlorine bleach sanitizer.  Add one teaspoon of unscented chlorine bleach to one quart of water.  You can apply your chlorine solution by use of a wiping cloth or a spray bottle.  You should allow your work surfaces and utensils to air dry to maximize the chlorine's effectiveness.
                     For more information click  on FDA logo  

'Tis the season . . .

 It is the season for picnics, cookouts, and other outdoor parties. But eating outdoors in warm weather presents a food safety challenge. Bacteria in food multiply faster at temperatures between 41°F and 135°F.  Summer heat makes the basics of food safety especially important to all of us who enjoy eating outdoors.

- Wash hands -

It seems so simple.  But, not everyone does it. Wash hands well and often with soap and water for at least 20 seconds, especially after using the bathroom and before cooking or eating. If you are in an outdoor setting with no bathroom, use a water jug, soap, and paper towels. If water is not available for hand washing consider carrying moist, disposable towelettes for cleaning your hands.  If all else fails, use a good hand sanitizer to reduce to numbr of bacteria on your hands.

- Keep raw food separate from cooked food -

Don't use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water. Keep utensils and surfaces clean.

- Marinate food in the refrigerator, not out on the counter -

If you want to use some of the marinade as a sauce on the cooked food, reserve a separate portion. Don not reuse a marinade that has contained raw meat!

- Cook food thoroughly -

To kill any harmful bacteria that may be present, use a food thermometer to measure the temperature of cooked meats. Hamburgers should be cooked to 160°F. If a thermometer is not available, make sure hamburgers are brown all the way through, not pink. Chicken should be cooked to at least 165°F. If you partially cook food in the microwave, oven or stove, to reduce grilling time, do so immediately before the food goes onto the hot grill.

- Refrigerate and freeze food promptly -

It can be hard to remember while a party is going on, but food should not be left out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the temperature is above 90°F.

- Keep hot food hot -

Hot food should be kept at or above 140°F. Hot food should be wrapped well and placed in an insulated
container. If bringing hot take-out food such as fried chicken or barbecue to an outdoor party, eat it
within two hours of purchase. In addition to bringing a grill and fuel for cooking to an outdoor location,
remember to pack a food thermometer to check that your meat and poultry reach a safe internal
temperature. When re-heating food at the outing, be sure it reaches 165°F.

- Keep cold food cold -

Cold food should be held at or below 41°F. Foods such as chicken salad and desserts that are in individual serving dishes can be placed directly on ice or in a shallow container set in a deep pan filled with ice.  Drain off water as the ice melts in coolers and replace the ice frequently.


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