Food safety, wellness

Every year millions of people fall ill due to food poisoning, which occurs after consuming foods that are contaminated.  Often times foods are cross contaminated during improper storage (putting raw meat with fresh vegetables).  Additionally, food must be chilled properly and heated appropriately to best protect against spoilage. With some exceptions, food poisoning can be avoided with simple care beginning with food purchase and ending with the storage and heating of leftovers.

Thawing Food Properly
When thawing food, outer sections warm up faster than inner sections, which can cause microorganisms to grow. That is why it is important to follow the correct thawing suggestions below, depending on your method, to prevent the growth of microorganisms:

  • In the refrigerator—Thaw food at 41 degrees Fahrenheit or lower to keep harmful microorganisms from growing.
  • Under running water—Thaw food at about 70 degrees Fahrenheit or lower.
  • In the microwave—Only thaw food in the microwave if the food will be cooked immediately.
  • During the cooking process—Some foods can be thawed while cooking, such as frozen hamburger patties on a grill.

Preparing Food Safely
To avoid cross-contamination, adhere to the following practices:

  • Wash your hands using hot, soapy water before handling food and between touching different types of food.
  • Use separate cutting boards and utensils for raw and already prepared/cooked foods.
  • Clean all work surfaces and equipment after each task, especially when handling raw foods.

Cooling and Reheating Food
When cooling food, time spent in the temperature danger zone must be minimized. When being reheated, food must reach the correct temperature in the right amount of time.

To properly cool food:

  • Divide large quantities of food into small shallow containers for quicker cooling.
  • Refrigerate or freeze prepared food and leftovers within two hours.
  • Stir food to cool it faster and more evenly.
  • Do not pack the refrigerator—cool air must circulate.

To properly reheat food:

  • Make sure food reaches an internal temperature of 165 degrees Fahrenheit for at least 15 seconds.
  • Throw out any food that doesn’t reach this temperature within two hours.

For up to date guidelines on how long to keep leftovers, visit USDA.gov.