Food Safety

Food safety is an essential aspect of maintaining a healthy diet. Here are some essential tips to help you keep your food safe:

Food storage: Store perishable items, such as meats, dairy products, and cut fruits and vegetables, in the refrigerator at 40°F or below. Use an appliance thermometer to check the temperature of your refrigerator regularly. Store pantry items, such as canned goods, in a cool, dry place.

Food preparation: Wash your hands and kitchen surfaces, such as cutting boards and utensils, before and after handling food. Use separate cutting boards for raw meats and produce to prevent cross-contamination. Cook meat, poultry, and eggs to the appropriate internal temperature to kill harmful bacteria.

Food-borne illnesses: Common food-borne illnesses include salmonella, E. coli, and Listeria. Avoid consuming raw or undercooked meats, poultry, eggs, and dairy products to reduce your risk of food-borne illness. Additionally, wash produce thoroughly and avoid consuming raw sprouts.

Food contamination: Contamination can occur at various points in the food supply chain, from growing and harvesting to processing and preparation. To reduce the risk of food contamination, choose foods that have been handled and processed safely and avoid consuming raw or undercooked animal products.

Leftovers: Store leftovers in the refrigerator within two hours of cooking, and consume them within three to four days. Reheat leftovers to an internal temperature of 165°F to kill any harmful bacteria.

Following these food safety tips can help protect yourself and your family from food-borne illnesses and food contamination. If you have concerns about food safety, talk to your doctor or a registered dietitian.