The theme for World Food Safety Day is “Food Safety, everyone’s business” to draw attention and inspire action to help prevent and detect foodborne risks.
Every step of food creation, from animal care to cooking in the kitchen, should be mindful of the practices that reduce foodborne illnesses.
Growers must work to prevent transmittable diseases like e.coli or salmonella. Processors and packers must maintain a sanitary plant. Drivers must ensure trucks are cold enough. Suppliers must keep freezers chilled.
We can all do our due diligence in preventing disease in the supply chain, but the ultimate security is knowing how to properly handle, prepare, and cook the food.
Some food safety guidelines that are important to keep in mind:
- DO wash your produce. DO NOT wash your poultry.
- Use separate cutting boards for raw meats and other ingredients.
- Always wash your hands!
- Before handling food.
- After handling raw meat, poultry or fish.
- After touching your phone or tablet while preparing food. (SO MANY GERMS on those screens!)
- Use a meat thermometer! See the below chart for recommended cooking temperatures.
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