Since bacterial contamination can occur at any stage of food production, it’s difficult to make sure everyone in the chain from the farm to your table has used safe food handling practices.

That said, there are things you can do to reduce your risk of foodborne illness from bacterial contamination, including the following tips (15, 16).

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Tips for buying food safely

• Carefully read expiration dates and avoid buying foods that are close to their expiration date unless you plan to eat them right away.
• Place raw meats and poultry in separate grocery bags from the rest of your groceries.
• Clean and sanitize your reusable grocery bags before and after grocery shopping.
• Avoid snacking on raw produce that has not been washed.
• Grab perishable foods last when grocery shopping to reduce the time they spend in the danger zone. These foods might include eggs, milk, meat, poultry, and pasta salad.
• Make grocery shopping your last errand to prevent groceries from sitting in the car for too long.
• Put food away immediately once you get home.
• Discard any cans or packages that are dented or the seal is broken.
• Avoid buying fresh produce that’s bruised, as these bruises are entry points for bacteria.

Tips for storing food safely

• Ensure your refrigerator is set to 40°F (4°C) or lower and your freezer is set to 0°F (-18°C) or lower.
• Store raw meat and poultry in a sealed container or plastic bag on the bottom shelf of the fridge to prevent their juices from contaminating other foods.
• Use refrigerated leftovers within 2-3 days and cook them to proper temperatures.
• Cut leftover whole roasts into smaller servings and store them in the refrigerator.
• Refrigerate leftovers within 2 hours of cooking. If food has been left out for more than 2 hours, discard it.
• Place leftover food, especially high-risk foods, such as cooked rice, pasta, soups, and gravies, in shallow containers to allow it to cool quickly.
• Avoid overpacking your refrigerator with food, as this can prevent food from being cooled properly.

Tips for preparing food safely

• Wash your hands with soap and water for at least 20 seconds after touching raw meat or poultry, using the washroom, sneezing or coughing, petting an animal, taking out the garbage, using your phone, and other activities during which your hands might have become contaminated.
• Clean your utensils, cutting boards, countertops, and other surfaces with soap and warm water, especially after handling raw meat or poultry.
• Use separate cutting boards for vegetables and meat or poultry.
• Only use clean dishcloths and sponges.
• Use a food thermometer to ensure the food you’re cooking reaches a high enough temperature.
• Keep ingredients in the refrigerator until you’re ready to use them.
• Wash fresh produce thoroughly before peeling or cutting it. Under running water, gently rub the produce with your hand or use a vegetable brush for tougher produce, such as melons.
• Discard the outer leaves of a head of cabbage or lettuce.

Additional tips

• Keep up to date with local and regional food recalls.
• Ensure take-out food is warm, and reheat it to safe temperatures before you eat it if it has been sitting out for more than 2 hours.
• Use insulated lunch bags and cold packs to keep food out of the danger zone.

Summary

You can reduce the risk of bacterial contamination to keep you and others safe by practicing safe food handling from purchase to consumption.

Source: https://t-tees.com
Category: WHICH