Fight Bac!® is a partnership for food safety education that helps support consumers to prevent food borne illness (food poisoning). As we wrap up National Food Safety month, let’s take a look at some safe food handling tips that you can follow at home to help protect you and your family from foodborne illness.
Check
– Check fruits and vegetables for mold, damage, cuts and bruises.
– Check for expiration dates and make sure pre-cut fruit and salads are refrigerated.
– Check cans for dents and holes, and make sure the can is not swollen.
Clean
– Wash hands with warm soapy water for at least 20 seconds before and after handling meat, fruits, and vegetables.
– Clean all surfaces, cutting boards, and knives with hot soapy water before and after using them.
Rinse
– Just before you use them, rinse fruits and vegetables.
– Do not use soap or bleach to wash fresh fruits and vegetables. Plain water is just fine.Separate
– Keep raw meat, seafood, poultry, eggs, and household chemicals separate from fresh foods at all times.
– Do not use the same cutting board or utensils without cleaning with hot, soapy water.
Chill
– Keep your refrigerator at or below 40° F. Purchase an appliance thermometer and place it in the warmest part (near the door) of your refrigerator to monitor the temperature and adjust accordingly.
– Refrigerate all cut, peeled, or cooked fresh fruits and vegetables within two hours of preparing.
Throw Away
– Throw away any fresh food that has touched raw meat, poultry, seafood, or uncooked eggs.
– Throw away any foods that are past their expiration date. Exception: Eggs can be used 3-5 weeks AFTER the expiration date.
For more information about food safety or other nutrition and health related information, please contact Kim Miles, County Extension Agent – Family & Consumer Sciences at 325-646-0386 or kamiles@ag.tamu.edu.
