| 1. |
What is the biggest/most
common mistake when it comes to food safety? We have
identified four major food handling offenses. That's why ADA
and ConAgra have teamed up to offer four simple tips to promote
home food safety: |
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Wash hands often |
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Keep raw meats and ready-to-eat foods
separate |
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Cook to proper temperatures |
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Refrigerate promptly below 40° F
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| 2. |
What are
the "high risk" foods that I should avoid? If
you handle food properly, you significantly reduce your risk
for foodborne illness for all foods. Use our four simple tips
so that your food can be delicious and safe to eat. |
| 3. |
How often
should I wash my hands when preparing meals? Hands should
be washed in warm, soapy water before preparing foods and especially
after handling raw meat, poultry and seafood. Never forget to
wash your hands after switching tasks, such as handling raw
meat and then cutting vegetables. Also, it is important to wash
hands after taking out garbage, sneezing or petting your dog
or cat. |
| 4. |
How long
do I need to wash my hands in order to remove germs? Sing
two choruses of "Happy Birthday" while you lather
- washing your hands for about 20 seconds. Always wash your
hands front and back and up to your wrists, between fingers
and under fingernails. Dry your hands with disposable paper
towels or clean towels. |
| 5. |
Do anti-bacterial
products clean and kill germs as well as washing with soap and
water? Washing your hands for 20 seconds with any type
of soap in warm water is effective in reducing bacteria. There
is no scientific evidence that using anti-bacterial soaps versus
ordinary soap reduces the incidence of any disease. |
| 6. |
Are sponges
safe to use? Sponges are safe only when cleaned properly.
Bacteria live and grow in damp conditions. Wash dishcloths,
sponges and towels often in the hot cycle of your washing machine.
Disinfect sponges in chlorine bleach solution. Replace worn
sponges frequently. |
| 7. |
I've heard
that you can clean sponges by putting them in the dishwasher
or microwave. Is that true? Actually, the preferred
method is that you wash them in the hot cycle of your washing
machine. It's important to replace worn sponges frequently.
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| 8. |
Which kind
of cutting board is best to use, plastic or wood? Plastic,
wood, marble or acrylic - you choose. But what's important is
that you follow these guidelines: |
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Always use two cutting boards: one strictly
to cut raw meat, poultry and seafood; another for ready-to-eat
foods like breads, fruits and vegetables. |
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Wash cutting boards thoroughly in hot,
soapy water after each use. |
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Discard cutting boards that are worn
with cracks, crevices and excessive knife scars. |
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| 9. |
How do you
prevent cross-contamination? There are several areas
to consider: |
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Use two cutting boards: one for cutting
raw meat, poultry and seafood; another for ready-to-eat
foods like breads, fruits and vegetables. |
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Wash plates between uses or use separate
plates: one plate for holding raw meat, poultry and seafood;
another for cooked foods. |
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Place raw meat, poultry and seafood on
the bottom shelf of the refrigerator so juices don't drip
onto other foods. |
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Place washed produce into clean storage
containers, not back into the original ones. |
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Use two separate clean towels/cloths:
one to dry off the kitchen surfaces and another one to
dry your hands. |
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Use one utensil to taste food and another
to stir and mix food. |
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Make sure you use clean scissors or blades
to open bags of food. |
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Wear latex gloves if you have a cut or
sore on your hand. |
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| 10. |
How do I
know when my meats, poultry, egg dishes and leftovers are cooked
to the proper temperatures? Use a meat / cooking thermometer.
It is the only reliable way to ensure that meats, poultry, egg
dishes and leftovers are cooked thoroughly and safe to eat.
For example, hamburger should be cooked to at least 160°F
and chicken to at least 170°F. Harmful bacteria are destroyed
when food is cooked to proper internal temperatures. Just because
the outside looks good, doesn't mean the inside temperature
is high enough to kill bacteria. An added benefit is that you
will cook to the right temperature for great taste. |
| 11. |
How cold
should I keep my refrigerator? Keep your refrigerator
set below 40°F. The internal temperature of your refrigerator
is based on many variables - for example, the amount of food
in storage, the frequency of opening the refrigerator door and
the temperature of your kitchen. The best way to monitor the
inside cooling temperature of your refrigerator is with a refrigerator
thermometer. |
| 12. |
How long
can I leave food out of the refrigerator?
Food should not be out of refrigeration for more than two hours
because it is exposed to temperature above 40°F, where harmful
bacteria multiply rapidly. In hot weather (above 90°F),
the time is reduced to one hour. |
| 13. |
Is it OK
to defrost meat on the kitchen counter? No. Never allow
foods to defrost at room temperature on the counter or in warm
water. Most foodborne pathogens thrive at room temperature.
Two safe ways to defrost food is in your refrigerator or your
microwave oven. If you defrost in the refrigerator, remember
to cover raw meat and place it on the bottom shelf so raw juices
don't drip onto other foods. If using the microwave oven, meat
thawed by microwaving must be cooked immediately afterward.
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