Each year, it’s estimated that 48 million people nationwide are sickened by foodborne illnesses, resulting in 128,000 hospitalizations and 3,000 deaths. Did you know that foodborne illnesses peak during the summer months? Here are some important food safety guidelines designed to keep your family and friends safe.
Keep perishable foods refrigerated. Perishable food should not sit out for more than two hours at room temperature and no more than an hour when the temperature is above 90 degrees, according to the U.S. Department of Agriculture. Don’t forget to store perishable raw meat away from other foods to avoid cross-contamination.
Use a meat thermometer. Undercooked meat is one of the biggest food poisoning culprits out there. Just because meat looks like it’s cooked thoroughly doesn’t mean it’s safe to eat. That’s why a food thermometer is a must. Ground meats should be cooked to a minimum of 160 degrees with no pink spots left. Poultry should be cooked to a minimum of 165 degrees, and fresh pork and beef should be cooked to a minimum of 145 degrees. Never use the same container you used to store raw meat for the cooked meat.
Give it a rinse. No matter how good those strawberries or grapes look, don’t munch on them without giving them a good rinse first! The only exception to this rule would be produce in a sealed package that’s clearly marked as pre-rinsed.
Know the lingo. “Expiration” dates are the suggested last day the food should be eaten, both for quality and safety reasons. “Best by” dates refer to the quality of the food. The food may still be OK to eat after this date, but it may not be as fresh or tasty. “Sell by” dates are for retailers to know when to remove a product from shelves.
Use the dates as a guideline, but make sure to examine and smell any food that’s beyond its best-by, sell-by or expiration date. When in doubt, throw it out.
