Dietitian Advice
National Food Safety Month! |
September 2008 |
Hello!
In recognition of National Food Safety Month I've gathered tips and reminders to share with you to help keep your food safe.
Keep a Clean Kitchen!
- Keep a clean sink.
- Use hot soapy water to wash utensils.
- Wash and replace sponges and towels regularly.
Food Preparation!
- Use hot soapy water to wash hands before preparing foods, after restroom use and in-between handling food items.
- Cover cuts on hands with bandages and use utensils instead of hands.
- Wash fruits and vegetables before consumption.
- When cooking meats and poultry, use a thermometer to test the internal temperature.
Avoid Cross Contamination!
- Wash utensils, hands and all surfaces that have been in contact with raw meats, eggs, fish and shellfish before reusing.
- Don't use marinade that was in contact with raw meat.
- Serve cooked foods on a clean plate.
Other Safety Tips!
- Check expiration dates before purchase and use.
- Thaw meats or poultry in the refigerator, if you must thaw fast, thaw in cool water or the microwave.
- Refrigerate leftovers promptly.
- Freeze meat, fish or poultry immediately if not planning to use it within a few days.
- Use leftovers within 3 to 4 days.
- If in doubt , throw it out.
- Keep hot foods hot and cold foods cold.
- Cold foods should be 40 degrees or lower and hot foods should be served at 140 degrees or above.
For specific food preparation/cooking temperature, you can read more at http://www.fightbac.org/content/view/172/2
Of course it is all about balance. There are some foods that are fine uncooked, if stringent food safety precautions are followed and you don't have a compromised immune system. For example, sushi is one of my favorite foods and is a great blend of texture, taste, and lean fish options, including many with omega-3 fatty acids.
Kathryn Fink
Nutrition & Fitness Consultant |
