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Food Safety

June 2020

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• One and every six Americans develop a foodborne illness each year.

Did you know?

Foodborne illnesses are the result of: • Cross contamination • Undercooked food • Improper storage of food • Poor hygiene • Use of spoiled food.

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Food Safety to Prevent Foodborne Illness

• Wash your hands with soap and water for 20 seconds: o Before and after cooking. o While handling raw meat, poultry, and eggs. o Sing the Happy Birthday song two times.

• Make sure all cooking surfaces are cleaned before and after cooking. o Use hot and soapy water.

• Wash all produce before you start cooking. • Separate meats and produce while cooking. • Make sure to use separate cutting boards and

utensils when working with foods like produce and meats.

• Use a thermometer while cooking and cook food to safe temperatures.

o 145 °F: Beef, pork, veal’s, lambs, ham, shellfish

o 160 °F: Ground meat, eggs o 165 °F: All poultry, casseroles, left overs

• Keep hot foods hot at 140°F. • If storing in the fridge, keep foods

cold at 40 °F.

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While at the Grocery Store…

• Buy food from a reputable business. • Consider bringing hand sanitizer or wipes with you to the

store. • Get nonperishable items first, and then anything that is

refrigerated or frozen. • When buying produce, check for bruises or mold. • If buying meat check that the package it comes in is properly

sealed, is cold, and that the meat is not discolored. • If buying eggs, make sure that no shells are cracked. • When buying fish, make sure that its flesh is shiny and firm.

Also that there is no “fishy smell”. • Check to make sure that no packages/cans being bought are

damaged in any way.

Food safety is not only important at home but at the grocery store as well! Remember:

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While at the Grocery Store…

Finally….

• Store your food in the right order! Top to bottom:

1. Ready to eat foods. 2. Fruits/vegetables 3. Fish/seafood 4. Beef/ pork 5. Ground meat 6. Poultry

Lastly, just remember to always check expiration dates! If the date has past discard it! For additional information on food safety please visit:

- https://www.fda.gov/consumers/free-publications-women/food-safety-home

- https://www.eatright.org/homefoodsafety/multimedia/infographics/safe-food-shopping-guide-infographic

Or look at the additional references below!

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References: • FSIS. Safe Minimum Internal Temperature Chart.

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index. Accessed May 3, 2020.

• Public Affairs. 4 Steps to Food Safety.

FoodSafety.gov. https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety. Published November 21, 2019. Accessed May 3, 2020.

• 10 Tips: Be Food Safe. ChooseMyPlate.

https://www.choosemyplate.gov/ten-tips-be-food-safe. Accessed May 3, 2020.

• Ellis E. Food Shopping Safety Guidelines.

EatRight. https://www.eatright.org/food/planning-and-prep/smart-shopping/food-shopping-safety-guidelines. Accessed May 3, 2020.

Michela Palma Dietetic Intern

Patient Food and Nutrition Services

300 N. Ingalls Street NIB NI8E20 Ann Arbor, MI

48109-5407 (734)-936-5197

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