Spring has long been the time of year for annual cleaning projects around homes and offices. However, when it comes to safe food handling, everything that comes in contact with food must be kept clean all year long.
Food that is mishandled or not stored properly can lead to foodborne illness. Follow a “Be Food Safe” policy. Being food safe means preventing foodborne illness by following four easy steps:
Clean – wash your hands and surfaces often and disinfect with food-safe Clorox wipes or Lysol.
Separate – don’t cross contaminate. Keep food covered in airtight containers or sealants.
Cook – Cook all foods to proper temperatures and don’t let them stay out in the open air too long.
Chill – Refrigerate promptly.
Cleanliness is a major factor in preventing foodborne illness. Even with food safety inspections and monitoring, the consumer’s role is to make sure food is handled safely after it is purchased. Everything that touches food should be clean. Here are some suggested steps to take to help prevent foodborne illnesses:
Wash your hands with warm soapy water for at least 20 seconds
Before and after handling food
After using the bathroom
After changing a diaper
After handling pets
After tending to a sick person
After blowing your nose, coughing, or sneezing
After handling uncooked eggs, meat, fruits and vegetables
If your hands have any kind of skin abrasion or infection, always use clean disposable gloves. Thoroughly wash with hot soapy water any surfaces that have been in contact with raw meat, poultry, fish, or eggs. Use disposable paper towels to clean surfaces, not dishcloths or sponges. Spray or wipe surfaces with disinfectant after cleaning them.
Keep cutting boards clean, wash them with hot soapy water after each use, and then rinse and let air dry. Don’t use the same platter or utensils that held raw meat to serve the cooked product. When using a food thermometer always thoroughly wash it after each use with hot soapy water. Remember to keep pets, household cleaners, and other chemicals away from food and food preparatory stations. Keep refrigerators clean and sanitized; remove old food frequently. When eating out, eat at reputable restaurants and establishments. Avoid eating foods openly exposed in convenience stores like hotdogs, sausages, and taquitos – there are lots of germs floating around in those places.
Taking some time to “be food safe” could keep you and your co-workers or family from experiencing a very uncomfortable foodborne illness. Bon Appetit!
