Food Safety 101: What You Need to Know During National Food Safety Education Month

During National Food Safety Education Month, we recognize the relevance of understanding and implementing food safety practices to protect yourself and those around you. Foodborne illness and food poisoning are widespread for most people, whether you’ve suffered them or know someone who has. While most cases are not severe, they can be high-risk situations for seniors, young children, or people with chronic illnesses.

In this blog, we gathered the essential information you need on food safety. Learn how to avoid food poisoning at home or eating out. This will reduce the risk of foodborne illness and help you maintain a healthy diet!

 

Understanding Food Poisoning

Food poisoning occurs when food is contaminated with harmful bacteria, viruses, parasites, or toxins. Common culprits include bacteria like Salmonella and E. coli and viruses such as norovirus (the “stomach bug”). 

Contamination can occur at any food processing, manufacturing, or storage stage. The reason may be one or more of the following factors. 

 

Common Causes of Food Poisoning:

1. Undercooked Food: Harmful bacteria can survive if the food is not cooked correctly.
2. Improper Food Storage: Leaving raw or cooked food outside at unsafe temperatures for too long allows bacteria to multiply rapidly.
3. Cross-Contamination: Using the same utensils on cutting boards or utensils for raw and cooked foods can transfer bacteria.
4. Poor Personal Hygiene: Handling food without washing hands, especially after using the bathroom, can cause contamination.
5. Unsafe Food Sources: Foods from unregulated and unreliable sources can increase risks.

 

The Four Steps to Food Safety

For National Food Safety Education Month, we compiled the four steps the Centers for Disease Control and Prevention (CDC) recommended to prevent food poisoning. These guidelines are crucial in ensuring safe food preparation and consumption practices.

 

Clean

• Hands: Thoroughly wash your hands with warm, soapy water for at least 20 seconds before handling any food, particularly raw meat, poultry, and seafood.
• Surfaces: Thoroughly clean all kitchen utensils and appliances with warm, soapy water before and after use.
• Produce: Rinse fruits and vegetables under water before peeling or chopping.

 

Separate

• Avoid Cross-Contamination: Keep raw meat, poultry, seafood, and eggs separate from other foods in your shopping cart, refrigerator, and during food preparation.
• Use Separate Equipment: Use separate chopping boards and utensils for raw and cooked foods.

 

Cook

• Proper Temperatures: Use a food thermometer to ensure that meat, poultry, seafood, and eggs are cooked to a safe temperature. For example, cook chicken to at least 165°F (73.9°C) and steaks to 160°F (71.1°C).
• Microwave Safety: After microwaving, let the food sit for a few minutes for even cooking.

 

Chill

• Refrigeration: Keep your refrigerator at 40°F (4°C) or below and your freezer at 0°F (-18°C) or below. Refrigerate perishables within two hours or one hour if the temperature is above 90°F (32°C).
• Thawing Food: Always thaw frozen food in the refrigerator, under cold water, or in the microwave. Never thaw food on the counter.

 

Food Safety at Home

When preparing food at home, you have more control over your health. Here are some tips to improve your food safety practices:

 

1. Handwashing Techniques: After washing your hands, wipe between your fingers, under your fingernails, and on the back of your hands.
2. Proper Storage: Store raw meats on the fridge’s bottom shelf to prevent juices from dripping onto other foods. Label leftovers with the date so you know when to discard them.
3. Safe Cooking Practices: When grilling, ensure meats are cooked thoroughly using a meat thermometer. Additionally, avoid cooking meat or poultry partially and then finishing it later.
4. Mindful Defrosting: Plan and thaw foods in the fridge. If you’re in a hurry, you can thaw food in the microwave but cook it immediately afterward.
5. Food Waste Management: When in doubt, throw it away. If you don’t know if a food is still safe, it’s best to err on the side of caution and dispose of it.

 

Food Safety Tips for Dining Out

Eating out can pose food safety challenges, but you can still make healthy choices to protect yourself. Here are some tips you can follow:

 

1. Health Inspection Scores: Before choosing a restaurant, check its health inspection score online. Higher scores generally exhibit better food safety practices.
2. Observing Food Handlers: Track food handling by employees. Look for signs of good hygiene, like washing hands and wearing gloves. If you notice any concerns, don’t hesitate to ask questions or choose a different restaurant.
3. Properly Cooked Food: Ensure your food is served at the correct temperature. For example, steaks should be cooked to at least 145°F (62.8°C), and poultry should be thoroughly cooked with no pink spots.
4. Buffet Safety: A buffet is safe if the food is maintained at a proper temperature. Look for steaming hot foods and cold foods that are correctly chilled.  Also, use the utensils provided instead of your hands to avoid food contamination.
5. Handling Leftovers: If you want to take leftovers home, refrigerate them within two hours of receiving them. If you eat out in hot weather, consider skipping the doggy bag unless you can keep the food cool on the way home.

 

Special Considerations for Vulnerable Populations

Everyone’s bodies and systems work at a different rhythm. Consuming food in bad conditions represents a higher risk for vulnerable populations. Seniors, pregnant women, young children, and those with chronic illnesses have an increased chance of suffering from severe foodborne illness. Extra precautions should be taken following these steps.

 

• Avoiding High-Risk Foods: Researching foods that represent a risk can help prevent food poisoning or disease. Raw or undercooked eggs, meat, poultry, seafood, and unpasteurized dairy products should be avoided.
• Paying attention to details: Check expiration dates and ensure your food is safe. Also, avoid foods likely to harbor bacteria, such as deli meats, unless adequately reheated.
• Consulting with Healthcare Providers: It is wise to consult a healthcare provider for standardized food safety recommendations and specific food approvals for those with chronic diseases or autoimmune conditions.

 

Key Takeaways 

National Food Safety Education Month is an opportunity to learn and educate. Spread awareness! Prevention is always the best antidote against any illness, and following these guidelines can reduce foodborne risks for yourself and your loved ones. 

Making informed choices can help ensure safety and health when cooking at home or dining out.  Check out our resources and articles for more tips on maintaining a healthy lifestyle, including food safety, or contact our doctors for personalized support.