Food Safety at Home
The home kitchen is the most important battle line in the war against foodborne disease. According to the U.S. Department of Agriculture, 97 percent of all foodborne illnesses could be avoided by following a few simple steps, either at home or in restaurant kitchens.
Wash your hands
The most important step is also the easiest - keep your hands clean when handling any food.
Protect against cross-contamination
In order to prevent any possible cross-contamination, wash all surfaces (including cutting boards and kitchen counters) in between uses. Be especially careful to wash knives and surfaces after cutting raw poultry, meat and fish.
Keep foods out of the "danger zone"
As a general rule, foods should always be very cold or very hot. Foods that are in between 41 and 140 degrees Fahrenheit can serve as a breeding ground for harmful bacteria. Keep foods in the refrigerator until ready to cook or drink. Once food is cooked, serve hot or (if serving later) rapidly chill in an ice-water bath before refrigerating.
Shop for milk and other perishable items last, just prior to check-out. Immediately take these perishable items home or place them in a cooler to maintain proper temperatures.
Be extra-careful in the summer
The living may be easy in the summer, but it's also the peak period for foodborne disease. While the microorganisms that can cause disease grow faster in the summer months, the real culprit is often our enjoyable summer cookouts and picnics. Protect against cross contamination by using a clean platter or plate to take food off the grill and by washing any tools you use to handle raw meat, poultry and fish. Also, keep raw meats and chilled foods safe in a cooler instead of baking in the hot summer sun.