Top 10 Food Safety Tips

Kitty Finklea, R.D.

According to the United States Department of Agriculture, millions of Americans become sick each year from improper food handling.

What makes this issue so difficult is that most of the time we can't see or smell bacteria; no, your nose isn't a good guide to the freshness of food. We've put together 10 simple strategies to follow safe food handling and preparation in your kitchen.

1. Wash your hands! Wash hands before food prep, and frequently during, especially if you have to use a tissue for your nose. Unwashed hands are one of the most common ways of spreading germs. Use hot, soapy water, working up a lather for 20 to 30 seconds.
2. Defrost frozen meat (such as a turkey) in the refrigerator. Never thaw food at room temperature or on the counter top. Defrost your meat, fish or bird in the fridge -- put it on a tray or large platter to prevent juices from dripping on other foods. If time is short, put the turkey in a sink of cold water and change the water every 30 minutes. It takes 30 minutes per pound to thaw a turkey in cold water.
3. Keep raw meats and ready-to-eat foods separate in your grocery cart, in the refrigerator and in your food prep area. Load raw meats on the bottom of the cart, placing them in produce bags. In the refrigerator, be certain that meat drippings do not fall on other foods. Use two separate cutting boards in the kitchen to avoid cross contamination or spreading germs from one food to another. Use one cutting board for raw meat and the other for ready-to-eat foods such as produce. If you can, place both cutting boards in the dishwasher after each use, or clean them with a weak solution of bleach water.
4. Avoid everyone's favorite: licking the bowl. Batters and cookie dough that contain raw eggs can also contain bacteria.
5. Cook meats to proper temperatures. Use a meat thermometer and cook meats to 160 degrees F. (145 degrees F. for roasts, steaks, and chops of beef, veal and lamb) Cook chicken or turkey to 180 degrees F. Cook ground beef until no pink color and 160 degrees F.
6. Keep hot foods hot and cold foods cold. Maintain hot foods at 140 degrees F. or higher and cold foods at 40 degrees F. or colder. Don't leave food out for over 2 hours; better yet, place uneaten food in the refrigerator immediately after a meal.
7. Toss it out if you can't get food to the fridge or freezer within two hours of serving. This especially applies to leftover restaurant meals, which are often left out at room temperature for several hours. If the air temperature is over 90 degrees F., refrigerate perishable foods within one hour.
8. Cool and refrigerate leftovers properly. Cool hot leftovers quickly by placing the food in shallow containers of 2 inches or less and refrigerate. Don't leave hot foods on the counter or stove to cool.
9. Eat leftovers within one to two days. Reheat leftovers to 165 degrees F., avoiding "cold spots" that can occur after microwave heating. When in doubt throw it out! If you're not sure a food was cooled properly and if you don't know how long the leftover has been in the refrigerator, throw it out!
10. Towel turnover. Replace and wash dish towels and sponges often to prevent the spread of bacteria throughout the kitchen.

For more information call the USDA Meat and Poultry Hotline at (800) 535-4555 or check out the Web site at www.fsis.usda.gov.