Don't Get Sick! Tips for Safe Food Preparation
By: Sadie Hobbs
Marketing Intern
There isn't much worse than eating a meal that makes you sick to your stomach. Food poisoning is caused by bacteria or toxins that are in food, and there are approximately 48 million cases of food-borne illnesses in the United States each year, according to the Food and Drug Administration. That’s 1 in 6 people!
Much of the time, the bacteria and toxins are caused due to bad handling of the food itself. Here are a few helpful tips to keep you, your friends, and your family safe and happy when it comes to cooking properly. Most of these are common sense, but also very easy to forget about.
- Wash your hands as much as possible, especially after handling raw meat.
- Sanitize counters and cutting boards, and always use clean dishes/utensils.
- Keep raw meat and veggies/fruits separate. Not doing this can cause cross-contamination, which easily can result in a foodborne illness.
- In the fridge, put raw meats below already prepared food. That way if something leaks it does not contaminate other items.
- Never use the same plate/cutting board for raw and cooked meat. Always use a clean surface.
- Follow these internal temperatures to ensure that your food is safely cooked. Check the temperature in the thickest part of the food to ensure the correct temperature is reached.
- Steak: 145º F
- Poultry: 165º F
- Pork: 145º F
- Ground Meat: 160º F
- Fish and Shellfish: 145º F
- Fully cooked ham: 165º F
- Leftovers: 165º F
- Casseroles: 165º F
- Make sure you are using the correct type of thermometer for the food you are cooking with this quick guide.
- If perishable food is left out at room temperature, make sure it is refrigerated after two hours.
Always be safe when making food for guests and yourself. When in doubt, throw it out! Properly cooked meals lead to a happy stomach and happy heart.
