by buggal1989

Before you start preparing that holiday bird, read this short and simple guide to food safety!

60 SECONDS TO FOOD SAFETY

Food-borne illness can make you sick for a short as a few hours, a few days or as long as several months. How long does it take to prevent a food-borne illness? Only 60 seconds it takes you to read this article!  Don't let your holidays go down the toilet!  Here are 10 food safety practices you can do about in 60 seconds or less.

1. Read this guide to learn about food safety!
2. Avoid cross-contamination when using a cutting board: Don't cut other foods on the same cutting board used to cut raw meat, poultry or seafood. Reach for a clean cutting board, or wash your cutting board with hot soapy water followed by hot water rinse water, before cutting the next food on it.  Or better yet have one cutting board color coded for veggies and one color coded for meats.  Use a plastic cutting board - a wood one may harbor germs in the nicks and grooves.  Save your wooden cutting board for bread.
3. WASH YOUR HANDS! The Centers for Disease Control cites handwashing as the single most important way to prevent the spread of disease. Wash hands with soap and warm water for about 60 seconds before and after handling food. This is especially important when handling raw meat, poultry or seafood.   Alcohol hand rinses can also help prevent the spread of contamination but will not remove gross contamination.
4. Test food with a food thermometer before serving: Use a thermometer to assure food has reached a safe temperature AND to help avoid overcooking a food! Your food will be safer and taste better, too!  Use the recipe temperatures for guidelines. Store food at a safe temperature too(within a range which inhibits microbial growth to point of consumption) Hot food > 60ºC and Cold food < 5ºC (includes salads and pre-made sandwiches)
5. Plan ahead when thawing food: Take 60 seconds today to plan tomorrow's meals so you can safely thaw food in the refrigerator. Small items will thaw overnight in the refrigerator. Larger foods may take longer -- allow approximately one day for every five pounds.  So, get that turkey fresh or buy early!
6. Purchase perishable foods last: Buy foods such as meat, poultry, seafood, egg and dairy products last when you're shopping. After check-out, go straight home. When the weather's warm, carry your groceries home in the air-conditioned car rather than the hot trunk.  Or purchase an ice chest for the back of your car and put perishables in it when you have a long way to go.
7. Refrigerate perishable food promptly in shallow pans: Just ONE bacterium (germ) can grow to 2,097,152 (yes, over 2 million) bacteria in seven hours if not kept under control! Never leave perishable food at room temperature for over two hours. The two-hour limit includes preparation time as well as serving time. Perishable foods include raw and cooked meat, poultry and seafood, eggs and dairy products. Once fruits and vegetables are cut, it's safest to limit their time at room temperature.  This rule needs to be shortened to one hour during very hot weather or when the kitchen is very hot.
8. Share this information with a friend!  Do your friends a favor and share this information with your family and friends.
9. Buy appliance thermometers: The next time you're shopping, purchase an appliance thermometer for your refrigerator and for your freezer. They're available at grocery, discount, hardware and other stores that feature kitchen tools. Keep your refrigerator at 40 F and your freezer at 0 F.  Store perishable foods at the back of the refrigerator where it is the coldest, not in the door.
10. WHEN IN DOUBT, THROW IT OUT!  If you're not sure if it's safe to eat or not, err on the side of caution and don't serve it.  remember, pets can get a foodborne illness too, so don't fed them potentially spoiled food either.

How Well Did You Read This Guide?  Let's Find Out!

1. Don't cut other foods on the same cutting board used to cut raw meat, poultry or seafood.  (TRUE  or FALSE)
2. Buy foods such as meat, poultry, seafood, egg and dairy products last when you're shopping. After check-out, go straight home. (TRUE  or FALSE)
3. Keep your refrigerator at 40 F and your freezer at 0 F.  (TRUE  or FALSE)
4. Wash hands with soap and warm water for about 20 seconds before and after handling food.  (TRUE  or FALSE)

Let's See How Well You Did!

1. TRUE
2. TRUE
3. TRUE
4. FALSE, 60 seconds

Did You Pass?

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