Food Safety

Food Safety

Food safety is a critical aspect of cooking that often goes unnoticed. It involves handling, storing, and preparing food to prevent infection and foodborne illnesses.

Recommended Minimum Internal Temperatures

Food thermometers, such as MEATER or a wired meat probe, are great tools to ensure food is cooked to the right temperature. Below are a few reasons why cooking food to the right temperature is crucial:

• Killing harmful bacteria
• Preventing foodborne illnesses
• Ensuring food quality

USDA recommended safe serving temperatures:

Life Expectancy of Leftovers

Below are some guidelines to follow regarding the safe storage and life expectancy of leftovers.

• Prompt Storage: Leftovers should be stored within 2 hours of preparation. If the ambient temperature is above 90°, leftovers should be stored within 1 hour of preparation.
• Airtight Containers: Store leftovers in airtight containers to help keep bacteria out, retain moisture, and help prevent leftovers from picking up odors from other foods in the refrigerator.
• Refrigeration and Freezing: Most leftovers can last 3-4 days in the refrigerator and 3-4 months in the freezer.
• Reheating: Always reheat leftovers to at least 165° F (74° C). This helps to kill bacteria that may be on the food.
• Labeling: It's good practice to label your leftovers with the date the food was prepared. This way you can ensure they are eaten or thrown out within the proper time frame.
• When in Doubt, Throw it Out: If you are unsure whether a leftover item is safe to eat, it's wise to err on the side of caution and throw it out.

Preventing Cross-Contamination

Below are some suggestions on preventing cross-contamination, which is a crucial step in maintaining food safety in your kitchen.

• Proper Hygiene: Always wash your hands with soap and warm water before and after handling food. This is especially important after handling raw meat or poultry.
• Use Separate Equipment: Use separate cutting boards and utensils for raw meat, poultry, and seafood. If this is not possible, prepare vegetables and fruit first, followed by raw meat, fish, or poultry last, washing with soap after use.
• Proper Storage: Keep raw food, including meat, separate from ready-to-eat food in the fridge. Cover raw food and store it properly to prevent bacteria from spreading.
• Cleaning Surfaces: Clean and sanitize your kitchen surfaces regularly, especially after preparing raw meat or poultry. If you spill some food or juices from food, clean it up right away, and clean the surface thoroughly.
• Avoid Washing Raw Meat: Washing raw meat, fish, or poultry can splash harmful bacteria onto hands, work surfaces, ready-to-eat foods, and cooking equipment. Thorough cooking, not washing, will get rid of harmful bacteria.
• Washing Fruits and Vegetables: It’s good practice to wash fruits and vegetables before use to ensure they are clean and harmful bacteria is removed from the outside.
  
  

Common Food Safety Mistakes

Below are some common mistakes that people make when it comes to food safety.

• Not Cooking Food Thoroughly: Undercooked foods may contain harmful bacteria that can cause foodborne illnesses. Using a food thermometer helps to ensure you cook food to a safe internal temperature.
• Eating Raw Batter or Dough: Uncooked flour and eggs may contain E. coli, Salmonella, or other harmful bacteria. Always cook or bake flour and eggs thoroughly.
• Thawing or Marinating Food on the Counter: Harmful germs can multiply very quickly at room temperature. Always thaw food in the refrigerator, in cold water, or in the microwave.
• Leaving Food Out Too Long Before Putting it in the Fridge: Harmful germs can grow in perishable foods if you leave them out of the refrigerator for 2 hours or longer. 
• Peeling Fruits and Vegetables Without Washing Them First: It’s easy to transfer germs to the inside of fruits and vegetables when you cut or peel them. Always wash all fruits and vegetables under running water even if you’re going to peel them.
• Improper Handwashing: Inadequate handwashing can lead to the transfer of harmful bacteria and pathogens to food. Always wash your hands thoroughly and frequently.
• Cross-Contamination: This occurs when bacteria from raw foods are transferred to ready-to-eat foods, surfaces, or utensils. Always use separate cutting boards and utensils for raw meats and produce.
• Inaccurate Temperature Control: Failing to properly monitor and regulate temperatures during storage, cooking, and cooling stages can result in the proliferation of harmful bacteria. Always follow temperature control guidelines.
• Tasting Food to See If It’s Still OK to Eat: Sometimes, it’s quick to taste food to see if it has gone bad or not, but you can’t always taste, smell, or see bacteria that can cause food-borne illnesses.