What Is Food Safety?
Ever heard of the saying “a clean kitchen is a happy kitchen”? Well, it’s true, in more ways than one. Keeping your kitchen clean not only contributes to a positive cooking experience, but also a safe one.
Common Practices
The most common food safety practices are ones you’ve probably heard your whole life. Wash your hands and produce, keep meat away from other foods, cook or use foods before their expiration dates, and store your food properly after cooking. Here’s a breakdown of the most important safety precautions to take when in the kitchen.
Clean: Wash your hands, surfaces, and utensils thoroughly before and after cooking to keep your space clean and to avoid spreading bacteria and germs.
Separate: Keep raw meat, poultry, seafood, and eggs away from all other foods to avoid cross-contamination and spread of foodborne illness.
Cook: Ensure you are cooking all foods to the correct internal temperatures to kill all bacteria present. Here are the correct internal temperatures for some common meal items, according to FoodSafety.gov:
- Chicken, turkey, and other poultry: 165°F (74°C)
- Casseroles, meat, and meatless: 165°F (74°C)
- Beef, bison, goat, and lamb (ground meat and sausage): 160°F (71°C)
- Leftovers (any type): 165°F (74°C)
- Pork (ground meat and sausage): 160°F (71°C)
- Seafood (fish such as salmon, tilapia, tuna, bass, cod, trout, etc.): 145°F (63°C)
Chill: Refrigerate or freeze food promptly — or after cooling — to prevent harmful bacteria growth.
According to the World Health Organization, $110 billion is lost every year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.
Foodborne Illness
According to the CDC, about 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne illnesses each year in the United States. Some of the most common bacteria that cause food poisoning are Salmonella, E. coli, Listeria, Campylobacter, and Clostridium perfringens. While they can contaminate a wide variety of foods, these bacteria are most often found in:
- Meat
- Poultry
- Seafood
- Dairy
- Vegetables
Common symptoms of food poisoning caused by foodborne illnesses include stomach pain, nausea, vomiting, fever, and diarrhea. They usually start hours after ingesting certain germs, and in most cases, symptoms go away on their own; however, if symptoms persist or worsen, it’s important to seek medical help immediately. Bloody stool, fever over 102°F, having difficulty keeping liquids down, or signs of dehydration are all signs you should see a doctor.
Tips for Safe Food Handling
- Shopping: Choose fresh, properly stored foods and be thorough when checking expiration dates.
- Storing: Store foods at the correct temperatures and ensure you are using airtight, sealed containers to prevent bacteria from growing.
- Preparing: Use separate cutting boards for raw meats and other foods to prevent cross-contamination.
- Cooking: Invest in a good food thermometer so you know your foods are at the correct internal temperatures and cooked properly. Don’t leave your health in the hands of guessing.
Keeping your kitchen and everything in it — utensils, cutting boards, produce, and surfaces — clean should be your utmost priority when making a meal. Whether you are starting from scratch and making a homemade casserole or simply chopping a vegetable, taking safe steps can save you from foodborne illnesses, food poisoning, and will help keep you healthy in the long run.
If you are ever questioning what an internal temperature needs to be or how long it is safe to consume certain leftovers, utilizing reputable sources on the internet is a good place to start. Spending a little time doing your own research can save you from the hassle of sickness and can protect your health.