Who Needs Food Safety Education?
Results from the Food Marketing Institute's 1997 Trends survey show that 69% of the consumers surveyed consider food spoilage to be the greatest food safety threat, with only 17% citing bacterial contamination as a problem. Unsanitary handling and processing/preparation of foods barely ranked. Consumers have a limited knowledge of food safety issues, which in turn can affect their food handling practices. In fact, improper food handling at the point of preparation accounts for the largest number of foodborne illness outbreaks in the United States. The Centers for Disease Control and Prevention (CDC) estimate that 97% of foodborne illnesses could be prevented by simply washing hands and improving food-handling practices. So simply put, everyone who handles food needs to know safe food-handling practices.
Upon completing the lesson, you should be able to:
- Identify the best defense against foodborne illness.
- List at least eight of the 10 common consumer-based causes of foodborne illness.
- State the correct formula for making a sanitizing solution at home.
- Identify the correct type of cutting board to be used in food preparation.
- Identify three or more areas in the kitchen that need to be routinely sanitized.
- List at least three ways to ensure that cold foods stay cold in transit from the store to home.
- State the recommended temperatures for the refrigerator and freezer.
- List three storage procedures that keep perishable foods (fresh, frozen and leftovers) safe.
- Describe three safe methods for thawing foods.
- Describe three or more ways that cross contamination can be avoided.
- State the minimum internal temperature required for the following cooked foods to be safe:
- Identify the maximum time turkey may be held at room temperature immediately after cooking.
- State the proper procedure for reheating leftovers.
Common Food Safety Mistakes at Home
The 10 most common food safety mistakes (Plating It Safe: A Market-to-Mealtime Checklist to Help Keep Food Safe, the National Association of County Health Officials, the Beef Board and the Beef Industry Council of the Meat Board, 1994) follow:
- Counter top thawing
- Leftovers left on the counter
- Unclean cutting board
- Marinating at room temperature
- Excess lag time from the store to refrigerator
- Using the same platter for raw and cooked meats
- Restaurant doggie bag delay in refrigeration
- Using the same spoon to stir and taste
- Shared knife for raw meat and vegetables
- Hide-and-eat Easter eggs left unrefrigerated
Internet Activity
Visit the National Cattlemen's Beef Association Web page at http://www.beef.org and scroll down to Safety in right column. Click on Fighting the Problem of Foodborne Illness. Scroll down the Fight BAC page and click on The Problem of Foodborne Illness. Next click on the bullet, Foodborne Illness: A Constant Challenge. Now click on The Costs of Foodborne Illness.
Let's see how we can prevent these mistakes and look at food safety tips for maintaining a clean kitchen. Purchasing, storing, preparing, serving and handling leftovers will be highlighted.
Maintaining a clean kitchen takes time and energy. But it's worth it to reduce the number of illnesses your family and friends have as a result of poor sanitation. We all want to prepare wholesome food that has been handled, stored and prepared in a way that reduces the risk of contamination with disease-causing microorganisms or chemicals.
A Food Safe Kitchen
Good personal hygiene is the best protective measure against foodborne illness. Frequent and thorough hand washing with hot soapy water is the best defense. Be sure to read the Hand Washing Section elsewhere in the curriculum to learn the proper method. A hand sanitizer should not be a substitute for hand washing. To get young children in on the action, have them sing a song, such as the ABC song or Happy Birthday. This is about how long it takes to wash hands, and it becomes a fun activity. Come up with other songs about 20 seconds long!
Cleaning, or the removal of visible soil or food from a surface, is the first step toward a sanitary kitchen. Wash surfaces and utensils with a detergent solution and rinse with water. Sanitizing, or the reduction of microorganisms to a safe level, is the next step. Sanitizing is usually done by using 2 tablespoons of household bleach per gallon of warm water. Allow dishes and utensils to air dry. When putting dishes and utensils away, always handle eating utensils properly. Never touch any surface that will come in contact with the user's mouth.
Use plastic or other non-porous cutting boards. They can be run through the dishwasher or washed in hot soapy water and rinsed, after each use. Paper towels make the best wiping cloths. If you use cloth towels, and have children in the house, consider using color-coded ones. The blues ones could be for drying hands, and the white ones could be used to clean up spills. This way you wouldn't clean up a spill and then wipe your child's face, possibly spreading pathogenic bacteria. Always wash cloth towels on the hot water cycle of the washing machine after each use.
Several areas of the kitchen are easy to overlook. When was the last time you washed your can opener? The blade working unit should be washed and rinsed after each use, whether it's a manual or electric one. Give particular attention to the sink, especially the openings to the drain. This should be wiped down often. If you have a garbage disposal, this can become grungy quickly. Periodically sanitize them by pouring down the sink a solution of 1 teaspoon of chlorine bleach in a quart of water (FDA Consumer, November, 1996).
Dispose of garbage as needed to prevent odor and to prevent attracting pests. Store garbage in containers that have tight-fitting lids and that are easy to clean. Clean at least once a month, and don't forget to clean the handles. Since insects and pests can carry harmful bacteria on their bodies, control them. Either keep them out, deprive them of food and shelter or kill them. An insect or rodent infestation is considered a serious health risk, and a licensed pest control operator should be consulted.
Purchasing Food
The safety of the food supply is monitored from farm to the point of sale. It is your responsibility to select foods from the store and then keep them safe until you use them. Planning menus and organizing grocery lists to follow the flow of the store aisles can help you organize the safest order in which to pick up your perishable groceries. Here are some food safety tips to get in the habit of doing while in the grocery.
- Canned foods should be free of dents, rust or bulging lids.
- Check that refrigerated foods feel cold and frozen foods are solid with no signs of thawing. The packaging should be free of holes or tears.
- Read the sell by and use by dates of perishable foods. If the sell by date has passed, don't buy the product. The use by date applies to its use at home.
- Purchase perishable foods such as meat, poultry and seafood last. Consider using a plastic bag to enclose packages of raw meat and poultry so juices won't accidentally spill on other groceries.
- Meats contain Safe Handling Instructions. The label shows and tells how to: safely store and thaw meat and poultry; prevent bacteria from spreading; cook thoroughly and store leftovers. Many food items have references such as these.
- In the check-out line, pack cold foods together. They will remain chilled longer. They'll also be easier and faster to put away when you get home.
- Take groceries straight home to the refrigerator and store them immediately. If travel time will exceed 30 minutes, pack perishable foods in a cooler with chill packs. Store the cooler in the coolest part of the car.