Food Safety

The CDC estimates that every year about 48 million people in the United States become ill from harmful germs in food. Of these, about 3,000 people die.

What are the signs of illness from food?

• Abdominal cramps

• Dehydration

• Diarrhea

• Fever

• Vomiting

• Jaundice

• Death

How is food handled safely?

• Start with food shopping strategies.

• Understand the role of keeping hands, surfaces, and foods clean.

• Learn proper food storage.

• Know proper food thawing.

• Use specific preparation techniques.

• Learn how to use a thermometer.

• Recognize serving principles.

• Be prudent when eating out.

When shopping for food

• Visit the refrigerated or frozen section last.

• Do not buy food if the package is torn, damaged, or leaking.

• Do not buy foods after the “sell-by” or “use-by” expiration dates.

Clean hands, surfaces, and foods

• Wash hands thoroughly with water and soap.

• Wash hands before and after handling food, and after using the bathroom, changing diapers, or handling pets.

• Wash cutting boards, dishes, counters, utensils, and hands with hot soapy water after contact with raw meat, poultry, seafood, or unwashed fruits or vegetables.

• Wash fruits and vegetables thoroughly before peeling or eating.

When storing foods you should

• Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90°F).

• Cook or freeze fresh poultry, fish, ground meats, and other meats within 2 days of purchasing.

• Wrap meat in the original package with foil or plastic wrap before freezing.

• Follow the expiration date on canned foods.

• Only store cans in good condition, and in a cool, clean, dry place.

• Discard cans that are dented, leaking, bulging, or rusted.

When thawing food

Thaw in the refrigerator.

• Make sure thawing meat and poultry are covered. Keep juices from dripping into or touching other food.

• You can re-freeze meat and poultry after cooking.

• Use cold running water for quick thawing, if needed.

  To do this:

1. Place food in a leakproof plastic bag.

2. Submerge bag of food in water. Place under cold running water <70° F making sure that thawed item does not increase over 41° F

Use a microwave to thaw as needed. Cook food immediately after microwave thawing.

Safe minimum cooking temperatures

* Table adapted from: Safe Minimum Cooking Temperatures

When preparing food

• Clean your hands before and after.

• Keep cutting boards, utensils, and countertops clean. Use hot, soapy water to wash and then rinse with water. Then mix 1 tablespoon of liquid chlorine bleach per 1 gallon of water to sanitize. Submerge cutting boards and utensils in sanitizing mix for 2 minutes and then air dry.

• Separate raw meat, poultry, and seafood from ready-to-eat foods.

• Have at least two cutting boards on hand.

• Use one cutting board only for raw meat, poultry, and seafood (cleaning and sanitizing after use of raw meat, poultry, or seafood).

• One for fresh fruits and vegetables.

• Don’t let juices from foods and packaging touch other foods, utensils, or surfaces.

• Use a clean plate or bowl for cooked food.

• Never use the same plate or bowl that held the uncooked or raw food. Germs from the raw food could get into the cooked food. Marinate meat and poultry in a covered dish in the refrigerator.

When using a thermometer

Use a food thermometer to check that meat, poultry, and egg dishes reach a safe temperature. Refer to the chart above.

• Follow the instructions for your food thermometer.

• Place thermometer in the thickest part of the food, not touching bone, fat, or gristle.

• Check the temperature in several places to make sure the food is evenly heated.

• Check at the end of the cooking time, but before the food is expected to be done.

• Clean your food thermometer with hot, soapy water, sanitize, and air dry before and after each use.

• Large dial oven-safe or oven-probe thermometers may be used during cooking.

• After cooking, allow food to “rest” before cutting or eating.

• During the rest time, the temperature of the food will stay the same or rise. This will help destroy harmful germs.

When serving foods

• Keep hot food at 135°F or warmer.

• Keep cold food at 41°F or colder.

• Keep food hot with chafing dishes, slow cookers, and warming trays during parties.

• Keep food cold by nesting dishes in bowls of ice or use small serving trays. Replace them often.

• Don’t leave perishable foods out for more than 2 hours at room temperature (1 hour when the temperature is above 90°F).

When eating out

• Look for health department reports online or posted in the restaurant.

• Look around you before you sit down. If it's not clean think about eating somewhere else.

• Clean your hands with soap and warm water before eating. If soap and water aren't available, use alcohol hand rub to clean your hands.

• Pay close attention to the type of food and how it’s prepared – harmful germs can be hidden in some foods.

• Request that your food be cooked completely through – especially meat, poultry, fish, and eggs.

• Know that raw or undercooked finfish or shellfish (including oysters, clams, and mussels) are more likely to contain parasites or bacteria than foods made from cooked fish.

• Refrigerate take-out and “leftover” food within 2 hours after being served. If you will not be home within 2 hours, don’t take the leftovers home with you.

• Bring take-out and “leftover” food directly home after eating out and put your leftovers in the refrigerator as soon as you arrive.

• Eat delivery food within 2 hours after it arrives. This prevents the growth of harmful germs.

If the food is not going to be eaten within 2 hours, you can keep it hot in the oven – but the temperature must be set at or above 200°F (93°C). Side dishes, like stuffing, must also be kept hot in the oven. Covering food will help keep it moist while you keep it warm. Check with a food thermometer to make sure that the inside of the food is held at a temperature 135°F (60°C).

For more information on food safety

U.S. Department of Agriculture Food Safety and Inspection Service
CDC: Four Steps to Food Safety
VHA Nutrition and Food Services: Food Safety