| Practicing basic food sanitation can help prevent food-borne illnesses. Here are a few must-knows. |
When someone complains of an aching belly, chances are that he or she is suffering from food poisoning or a reaction to a mild food-borne illness. Many people don’t seek professional advice until the illness is at an advanced stage. Storing and serving food the sanitary way is a good way to prevent food poisoning.
Keeping Clean
Keep your hands clean and wash them often. Research has proven that frequent hand washing is the most effective way to prevent food-related ailments. Clean your kitchen counter, sink and kitchen utensils thoroughly. Rinse fruits and vegetables under cool running water.
Choosing the Right Material
Opt for a chopping board made of either plastic or acrylic; they have nonporous surfaces and are easier to clean. Wood is naturally porous, and those tiny fissures and grooves in wooden cutting boards can harbor bacteria. Ensure that cutting boards and knives are thoroughly scrubbed and washed in soapy water after each use. These items can easily transfer disease-causing bacteria from raw meats and poultry to vegetables, fruit, or cooked meat. Use different cutting boards in distinct colors for raw and ready-to-eat foods.
Chilling Perishables
Refrigerate perishable foods quickly because harmful bacteria can grow rapidly if left in room temperatures. Refrigerate raw meat, poultry and seafood separately from other foods. Store them in different sealed plastic bags or containers to prevent their juices from leaking onto other foods. Refrigerate all leftovers and takeout foods within two hours. Leftovers should be consumed within three to four days. Set your refrigerator at or below 40ºF and the freezer at 0ºF. Periodically check the temperatures of both with an appliance thermometer. Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately. Don’t taste food that looks or smells questionable. A good rule to follow is: when in doubt, throw it out.
Shopping Smart
Examine nutrition labels as well as production and expiration date labeling – refraining from buying items too close to their ‘use by’ date. Don’t buy an item if the packaging is damaged. Separate your raw food, meat, poultry and seafood from ready-to-eat foods such as vegetable or fruit in your groceries cart to prevent their juices from contaminating the other items.
Cooking
Cook all seafood. Avoid eating raw fish, raw clams, oysters, and mussels. Cook eggs until the whites are firm and the yolks begin to harden. Don’t eat foods that contain raw eggs such as cookie dough, egg dressings, eggnog, or homemade mayonnaise. Keep hot foods hot and cold foods cold until they are served.
