Ask the dietitian: food security
Masha Rabinovich Fox
as you prepare for the picnic season, pack these food safety tips so you can enjoy your meal and avoid unnecessary dangers
Q: What should I know about food safety?
A: De Masha Fox-Rabinovich , MA, RD, LDN, CDE, outpatient dietitian at Washington Adventist Hospital, and Natalie Frisian, Sodexo dietetic intern:
You can not think of the remains as being in danger for your health, but many foods, including fresh produce and meat, may contain pathogenic bacteria, viruses or parasites. Ingestion of these pathogens can lead to foodborne illness. Good handling, preparation and storage of food can help reduce your risk
Follow these four principles of food safety :.
- Clean hands and surfaces
- Wash hands in warm,
- boards Wash cutting often. running water with soap for at least 20 seconds before and after handling food. -Wash, Utensils and surfaces with hot water and soap between the preparation of raw meat and preparing food that will not be cooked, such as products.
- Run cutting boards and utensils through the dishwasher.
- Use paper towels to dry hands and wiping surfaces. If you use a cloth napkin, wash often in the hot cycle of the washing machine.
- fruits and vegetables expense. For products with a firm skin, such as apples, scrub with a vegetable brush.
- Clean the lids of canned before opening.
- separate - .. no cross contamination
- Separate raw meat, poultry, fruit sea, and ready-to-eat eggs food in your shopping cart and in your refrigerator
- never place cooked food on a plate or surface that held the raw elements without first thoroughly clean the plate or surface
- Use separate cutting boards -. one for raw meat, poultry and seafood, and another for ready-to-eat produce, bread and warm dishes
- Cook - .. cooked to safe temperatures
- cook food to proper temperatures determined by the US Department of Agriculture (USDA) and the US food and Drug administration (FDA).
- Use a food thermometer to check the internal temperature of cooked foods. Measure the temperature in several places to ensure that it is cooked.
- Ground beef, pork, veal and lamb should be cooked to 0 ° F
- beef, pork, veal, and lamb steaks, roasts, and chops should be cooked to 145 ° F
- Fish and other seafood should be cooked to 145 ° F
- chicken, turkey and duck (whole, pieces or the ground) should be cooked to 165 ° F
- dishes eggs and eggs should be cooked to 0 ° F
- Chill - .. Chill quickly.
- Refrigerate or freeze within 2 hours of cooking or purchase. If it is warmer than 0 ° F, refrigerate or freeze for 1 hour.
- Never thaw frozen foods at room temperature. Instead, thaw in a refrigerator, microwave or in cold water. If you choose to defrost food in cold water, cook immediately after thawing.
- To cool large batches of feed quickly and safely, divide into smaller containers.
- Follow proper storage guidelines as determined by the USDA and the FDA.
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