Summer (and year round) Food Safety

Posted 06/29/2012 | By HealthCorps

Here are some basic rules that will significantly reduce your risk of food-borne illness from potential food hazards:

  • Keep cold foods ‘really cold” and hot foods, hot.
  • If in doubt, toss it out
  • Keep raw meats and raw seafood away from other foods in your shopping cart and during food preparation in your kitchen
  • Only buy “refrigerated” pre-sliced fruits and vegetables and look for an expiration date
  • Keep marinated meat in the refrigerator till your ready to cook it
  • Always scrub fruits and vegetables before and after peeling, and before eating
  • Never defrost meat on the counter
  • Use a food thermometer to make sure meat is cooked through to the center
  • Consider serving vinegar or tomato-based dips, if they are going to sit out for awhile. Otherwise keep creamy dips cool in ice baths.
  • Wash hands before, during and after preparation and before eating food.
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