How to Prioritize Food Safety At Home

Food poisoning is a genuine problem in the United States. Millions of people get sick, and thousands die from foodborne illnesses. While most people get sick by accident, foodborne illnesses are preventable through production, processing, and storage interventions. You can do many things at home to keep yourself and your family safe, including:

Buy From Reputable Sources

You can take measures at home to keep your food safe for consumption. Still, you don’t always know what has happened to food before it enters your kitchen. That’s why buying from reputable sources can be crucial.

Reputable food manufacturers use inspection machines with food X-ray capabilities to look for signs of contaminants and foreign bodies. They also take many health and safety measures to keep their customers safe. If there are any failures in their processes, they typically act by reporting recall notices through the FDA to ensure customers dispose of any potentially dangerous goods.

Focus On Cleanliness

Cleanliness should be your priority throughout all storage, preparation, and cooking stages. You should always wash your hands with soap and water before and after handling food, especially raw meat, seafood, eggs, and poultry. Cleanliness is also crucial regarding food surfaces, utensils, and cutting boards. Ensure everything that comes into contact with your food has been cleaned with hot, soapy water.

Prevent Cross-Contamination

Keeping food separate to prevent cross-contamination is an essential food handling tip for beginners. This applies to the ingredients’ time in the fridge and when they’re being prepared. Keep eggs, raw meat, poultry, and seafood separate from other foods in a refrigerator and use different chopping boards.

You should also ensure these ingredients are stored in leak-proof containers to stop their juices from contaminating other foods. When you avoid cross-contamination, harmful bacteria from one item cannot reach another, reducing the risk of illness.

Be Precise with Temperature Control

Whether you’re storing, cooking, or serving food, be precise with temperature control to keep consumers safe. All perishable foods in refrigerators should be stored below 40 degrees Fahrenheit to slow down the growth of bacteria.

The ideal cooking temperature for most foods is 165 degrees Fahrenheit. Beyond that temperature, food can fall into the danger zone and put diners at risk of food poisoning. You can maintain safe food temperatures by:

• Checking the temperature during food service
• Serving cold foods at the last minute
• Watching the clock and discarding perishable goods sitting at room temperature for two-plus hours

Storing Food Appropriately

Your dedication to food safety doesn’t have to end once you’ve cooked food. It should carry through to how it’s stored. Anything warm should be stored in shallow containers for fast cooling. Put them in a fridge or freezer within two hours of cooking.

You should also label leftovers with a safe use date and check expiration dates on anything expired or showing signs of expiry. If you’re storing meat in a freezer, aim to consume it within three to six months.

Food safety doesn’t have to stop with the store you buy it from. You may be able to keep yourself and your loved ones safe by prioritizing cleanliness, separation, temperature control, and good storage practices.