Safe steps in food handling, cooking, and storage are basic to avoiding food borne illness. Meats, dairy foods and eggs turn bad quickly. These foods contain bacteria that can cause illness if the foods are not stored or cooked properly. Food safety begins at the grocery store. Raw meats and poultry should be kept separate from other foods in carts and grocery bags. Summertime picnics and broiling outdoors also require special cautions to keep food safe for everyone. Wash the hands after touching raw meat! Use utensils to carry the cooked meat. Do not put cooked meat on surfaces that had raw meat.

In the United States, food poisoning kills about 9,000 people a year. Food safety cases can become more eminent for students active with multiple roommates or in dormitories and having common kitchen areas. Cross-contamination can easily happen when some roommates share a small kitchen space and prepare different foods at the same time. Prevent cross-contamination-do not let raw meat juices to come in contact with available-to-eat foods. Wash plates, utensils, and cutting boards that held the raw meat or poultry before using them again for cooked food or vegetables.

It is indelicate or unfinished cooking of frozen convenience foods with popular appliances such as microwaves, indoor grills, and toaster ovens. Don’t eat foods that contain raw eggs. Pasteurized eggs can be used to make eggnog or mayonnaise. Don’t use marinades for dips or basting after they have been applied on raw meat. Always wash hands thoroughly with soap and hot water before and after food preparation, and especially when handling raw meats. Washing your hands is the best way to avoid food poisoning. Surfaces used to make raw meats should also be cleaned with hot water and soap. Use a clean plate for foods coming off the grill, not the one used during meal readiness.

Clean the refrigerator on a regular intervals; get rid of any food that appears rotten. Use a meat thermometer to be sure meats are safe to eat. Cook eggs till the whites are firm and the yolks begin to harden. Cook all seafood upto 145 degrees. Do not eat raw seafood. Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 degrees F, and ground poultry to 165 degrees F.

Home Food Safety Tips

1. Don’t taste the marinade or re-use it after raw meat has been added.

2. Do not use fly spray or “No-Pest” chemical strips - they can contaminate the food.

3. Do not store food containers out in the open; rather, place them in the shade.

4. Keep plates, cups, utensils and food covered until ready to use.

5. Never re-use plates before washing them, especially plates used to hold raw meats or eggs.

6. Use a separate cutting board or surface for foods that will not be cooked.

7. Don’t prepare and serve food if you have been sick with vomiting or diarrhea within the past 24 hours.

8. Don’t wear loose finger or wrist jewelry or false nails while working with food.

9. Wash hands and all preparation surfaces often.

10. Cook food to proper temperatures

11. Chill or refrigerate all leftover food immediately.

12. Wash plates, utensils, and cutting boards that held the raw meat or poultry before using them again for cooked food or vegetables.