Get a Handle on Food Safety

By Rebecca Gerard R.D., L.D.
Healthy Chef Creations

Food safety is a very serious matter. The main reason why I recommend properly preparing and handling your foods is to prevent food born illnesses.

Food born illnesses are caused by consuming food or beverages contaminated with bacteria, parasites, or viruses. Symptoms can be mild to serious and may include abdominal cramps, nausea, vomiting, diarrhea, fever, and dehydration.

The good news is that ,in general ,these symptoms may last for several hours to several days; very similar to the intestinal flu. Although, if you, your friend or loved one experiences symptoms that are more severe than the above mentioned symptoms or last for more than a few days, please contact your doctor or local emergency room immediately.

Raw animal products are the most common source of food borne illness because they are not as sterile. Contamination can occur during slaughter, processing, harvesting, growing, storing, shipping or final preparation.

The 3 most common bacteria sources of food borne illness from contamination are Salmonella, Shigella, and E. coli. The most common form of contamination from handled food is calcivirus, also called the Norwalk-like virus. Individuals most at risk for these illnesses are those with unhealthy immune systems. Young children, pregnant women and their fetuses, and immuno- compromised individuals like those with HIV or cancer are most at risk.

The following is a list of recommendations to prevent food borne illnesses:

1. Refrigerate foods that need to be regrigerated immediately.
   If prepared food or foods that need to be refigerated have been in a temperature range of 40 degrees Farenheight – 140 degrees Farenheight for more than 2 hours, throw it out.

2. Cook foods to an appropriate internal temperature
   145 for roasts, steaks, chops, lamb and veal
   160 for pork, ground beef and ground veal
   165 for ground poultry
   180 for whole poultry
   
   Use a meat thermometer.

3. Prevent cross contamination
   Sanitize cutting boards, knives, sponges and countertops between different types of food. For example, sanitize your cutting boards between cutting meats and vegetables.

4. Wash your hands frequently.
   Wash your hands in warm soapy water for 20 seconds before and in between food handling.

5. Wash all utensils and surfaces.
   Wash utensils and surfaces before and after use with hot, soapy water or 1 teaspoon of bleach to 1 quart of hot water.

6. Keep clean Dish Towels.
   Wash dish towels weekly on hot in the washing machine

7. Keep cold food cold and hot food hot

8. Defrosting Food:
   Defrost food in the refrigerator or under cold running water. The microwave is another option as well.

9. Wash all produce that is not marked “pre washed”.
   Firm produce can be scrubbed with a clean brush. After washing produce, dry completely.

If you are purchasing food from The Healthy Chef Creations you can be assurred that their kitchen and food preparation techniques are safe. All foods delivered are packed on ice and appropriate instructions for food handling,preparation, storage and cooking are offered on the container.

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