10 Essential Tips to Prevent Food Poisoning While Preparing Food
Food poisoning is a common, yet distressing and sometimes life-threatening problem for millions of people in the U.S. and throughout the world. People infected with foodborne organisms may be symptom-free or may have symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea. Given that foodborne illness can result in significant discomfort, hospitalization, and even death, it is important for everyone to know and practice safe food-handling behaviors to reduce the risk of getting sick from contaminated food. Here are 10 essential tips to prevent food poisoning while preparing food.
1. Wash Your Hands
Always wash your hands thoroughly with soap and warm water before handling food, after handling raw food, and after using the bathroom, changing diapers, or handling pets. Bacteria and viruses can be transferred from hands to food and cause food poisoning.
2. Clean Surfaces and Utensils
Ensure that all surfaces and utensils are clean before you start preparing food. Bacteria can survive in many places around your kitchen, including cutting boards, utensils, and countertops.
3. Separate Raw and Cooked Foods
Raw meat, poultry, and seafood can spread germs to ready-to-eat foods—unless you keep them separate. Use different cutting boards and plates for raw meat, poultry, and seafood.
4. Cook Foods to a Safe Temperature
Cooking food to the right temperature kills harmful bacteria, so it’s important to cook food thoroughly. Use a food thermometer to ensure foods are cooked to a safe internal temperature.
5. Refrigerate Foods Promptly
If left at room temperature, bacteria in food can double every 20 minutes. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria.
6. Use Safe Water and Raw Materials
Use safe water or treat it to make it safe. Select fresh and safe raw materials. If in doubt, throw it out.
7. Avoid Cross-Contamination
Cross-contamination is how bacteria can spread. Keep raw meat, poultry, seafood, and their juices away from ready-to-eat foods.
8. Store Food at the Right Temperature
Store food at the proper temperature to prevent bacterial growth. Your refrigerator should be set to 40°F (4°C) and your freezer to 0°F (-18°C).
9. Understand Sell-By and Use-By Dates
Pay attention to the “use by” and “sell by” dates on food packaging. Eating food past these dates may increase your risk of food poisoning.
10. Be Extra Careful with Certain Foods
Some foods are more associated with food poisoning than others. These include raw or undercooked meat, poultry, seafood, eggs, unpasteurized milk, and fresh produce.
By following these tips, you can significantly reduce your risk of food poisoning. Remember, it’s always better to be safe than sorry when it comes to food safety.
