2008 PRESS RELEASES
Click here to e-mail this page to a friend.
November 14, 2008
GETTING BACK TO COOKING AT HOME? DON’T FORGET FOOD SAFETY
Contact: Marion Horsley, 804.225.3820
In today’s challenging economy, many people are trying to make their food dollars go further so they are rediscovering the joys of cooking at home. As they make their way back from relying on heat-and-serve foods to renewing old acquaintances with cutting boards, stoves, cookware and paring knives, the Virginia Department of Agriculture and Consumer Services (VDACS) would also like to help them renew vital food safety fundamentals as well.
“It is important for consumers to be aware of safe food handling, preparation and storage practices and techniques to ensure the safety of the food they and their families consume,” said VDACS Commissioner Todd P. Haymore.
The stakes are high. Food poisoning can have very uncomfortable consequences and for young children, pregnant women, the elderly, immune-compromised or chronically ill, it can be especially serious. Whether you are buying, cooking, serving or storing, VDACS recommends following several simple guidelines to keep food safe every step of the way from store shelf to dinner plate and beyond. The key concepts are cleanliness, thorough cooking, proper temperature control, safe storage and separation of raw and cooked foods to prevent cross-contamination.
Follow these tips from VDACS to help keep your food safe:
Avoid the Temperature Danger Zone. Harmful bacteria can grow rapidly in the “danger zone” between 40° F and 140° F. To avoid the problems this temperature zone can create, try to make food shopping your last errand before going home. This reduces the time your perishable groceries will be without refrigeration. At the store, select frozen and refrigerated foods just before going to the checkout register, and when you get home, store them promptly.
Clean thoroughly. Make sure everything that comes in contact with food is as clean as possible. Start with clean hands because they are the most frequently used utensil in the kitchen and can spread bacteria very quickly. Wash them thoroughly, often and definitely after working with raw foods. A clean kitchen also calls for sanitizing work surfaces and cutting boards, laundering dish cloths, towels and pot holders frequently, cleaning dishes, utensils and can openers thoroughly, and soaking sponges in a mild bleach solution between uses or using paper towels.
Store safely. Plan ahead before you load up at the grocery store so you will be sure to have adequate storage space in the refrigerator and freezer for all perishable items. This may be a good time to clean out and throw away any food that is past its prime, for the sake of both space and safety. Keep cold foods cold – 40° F or less in the refrigerator and 0° F or less in the freezer. Keep a thermometer in each area and remember to check them often.
Cook correctly. Cooking enhances the flavor of food, but its main function is to kill disease-causing micro-organisms. To do this job effectively, the internal temperature of the food must reach the recommended level as shown on an instant-read thermometer: beef – at least 150° F; pork – 160° F; and poultry – 165° F. Cook ground meats until there is no pink left and the internal temperature reaches 160° F. Reheat leftovers to at least 165° F to kill bacteria that might have multiplied in the cooling process. Meat, poultry, fish, egg dishes and casseroles should be cooked thoroughly in one operation. Do not start the cooking process, interrupt it and plan to complete the cooking process later.
Separate. Avoid cross-contamination by keeping raw and cooked foods and their juices separate at all times. Be sure that raw meats, poultry and seafood do not drip on other foods in the grocery basket, in grocery bags or in the refrigerator. Marinate meats on the bottom shelf of the refrigerator to keep juices from spilling on other foods and do not reuse the marinade. Never use the same plate or utensil for cooked food that was used to prepare or transport the raw product.
Entertain safely. Keep the two hour rule in mind when serving a large meal, buffet or reception. Do not leave perishables at room temperature for more than 2 hours in cool weather or 1 hour when it is warmer. Offer food in small serving dishes and replace them often, using a clean dish each time. Keep the replacement food in the refrigerator or oven to maintain the proper temperature until serving. To keep hot foods hot when serving them, consider using an electric serving dish, warming tray or chafing dish. Nest dishes in bowls of ice to keep them cold. After a party, discard any food that remained at room temperature for more than two hours.
Manage leftovers. Refrigerate leftovers as quickly as possible, discarding any that have been left at room temperature for two hours or more. Divide large quantities of hot foods into small, shallow containers so they will cool more quickly when refrigerated. To be sure the temperature in the refrigerator is 40° F or below and the freezer is 0° F or below, keep a thermometer in each and remember to check them often. Reheat all leftovers to at least 165° F and heat gravy to a rolling boil. Use cooked dishes within three days; use stuffing and gravy within two days. When in doubt about the safety of any food, go ahead and throw it out without tasting it.
Click here to find additional information about food safety, including a kitchen test and news for kids.