Four Steps to Food Safety
Each year, a new theme for Food Safety Month is selected. This year's celebration is focused on the Four Steps to Food Safety:
Part I: Hands
The most important thing that you can do to keep from getting sick is to wash your hands. By frequently washing your hands you wash away germs that you have picked up from other people, from contaminated surfaces, or from animals.
What happens if we do not wash our hands frequently?
You can pick up germs from other sources and then infect yourself when you touch your eyes, nose, or mouth. One of the most common ways people catch colds is by rubbing their nose or eyes after their hands have been contaminated with the cold virus. You can also spread germs directly to others or onto surfaces that other people touch.
Remember that in addition to colds, some pretty serious diseases, including hepatitis A, meningitis, and infectious diarrhea, can easily be prevented if we all make a habit of washing our hands.
When should you wash your hands?
Wash your hands often. It is especially important to wash our hands both before and after preparing or handling food, before eating, after using the bathroom, or after playing with our pets. If someone is sick in your home, washing your hands more frequently will help to protect you from becoming sick as well.
Is there a correct way to wash your hands?
Yes, hands should be washed in a combination of soap and warm water for at least 20 seconds. First, thoroughly wet your hands, then apply liquid or clean bar soap. Next, rub your hands vigorously together for several seconds and scrub all surfaces. Rinse well and dry. Keep in mind that it's the soap combined with the scrubbing action that helps to dislodge and remove the germs.
Did you know . . .
Public health experts estimate that one out of three people do not wash their hands after using the restroom!
Part II: Surface Areas
Bacteria are everywhere in the environment and can easily and quickly multiply if proper cleaning and sanitation procedures are not followed.
Is there a difference between cleaning and disinfecting?
Yes. Cleaning and disinfecting are not the same thing. Cleaning generally means that dirt is being removed, while the term disinfecting means that germs are being removed. While surfaces may look clean, many infectious germs can be lurking. Under certain conditions, some germs can live on surfaces for hours and even for days.
Tips for Kitchens
Kitchens can be one of the most dangerous places in the home because of infectious bacteria that can be found on raw foods. We can also spread germs to other people through the handling and food preparation process if we are not careful. In addition to washing our hands before we begin preparing food, we should make sure to wash our hands after handling any raw food product to make sure we do not transfer any bacteria from the raw food to foods we plan to handle next.
- Dishes and Utensils: Make sure to thoroughly wash your dishes and utensils with hot soapy water and to rinse them thoroughly. If you need to use the same dish or piece of equipment more than once, wash and rinse it thoroughly before you switch to the next food product.
- Cutting Boards: Make sure your cutting boards are made of non-porous material or plastic. Wash your cutting boards in hot soapy water and rinse thoroughly after each use.
- Sponges: Sponges are not recommended for cleaning food preparation areas as they can harbor bacteria. Cloth towels or paper towels are acceptable for use. Cloth towels used in food preparation areas should be washed frequently on your washing machine's hot cycle. Paper towels can be used to clean up food spills and to clean food preparation areas, but they should be immediately disposed of when finished cleaning.
- Countertops: Countertops should be thoroughly cleaned with hot soapy water before you begin to prepare food and again after coming into contact with any food products. As noted above, sponges are not recommended for use in cleaning food preparation areas such as countertops because they can harbor bacteria. Also, make sure to use only those cleaning products designed and tested for use in food preparation areas, and use them according to the manufacturer's instructions. Products not designed or tested for use in food preparation may leave harmful residues.
Tips for Bathrooms
Bathrooms can also be another potential hot spot in our homes. It is important that we clean and disinfect our bathrooms regularly. Not only will this help to reduce odors, it may help prevent the spread of germs, especially when someone in the home has been ill.
Suggestions: Cleaning and Disinfecting Surfaces
It is important that we use care when cleaning and sanitizing surfaces in our homes. Some cleaning products can adversely affect our ability to breath or cause a severe skin reaction in some individuals. Protect yourself and observe the following tips:
- Always make sure to read and follow the directions on the label of the cleaning products. Read and follow all safety precautions recommended by the manufacturer.
- Use rubber gloves when cleaning blood, vomit, or other bodily fluids. This is particularly important if you have any open wounds or if a family member has a bloodborne disease such as HIV or hepatitis.
- After cleaning and disinfecting, wipe the surface with paper towels that can be thrown away or cloth towels that can be washed afterwards. Cloth towels should be washed using the sanitation cycle on your washing machine (or the hottest cycle if a sanitation cycle is not available).
Special Food Safety Activities for Kids (from FoodSafety.gov)
Second Step to Food Safety: Separate
Don't Cross-Contaminate
Improper handling of raw meat, poultry, or seafood can create an inviting environment that is perfect for cross-contamination. If we are not careful when handling these foods, bacteria can quickly spread between food products and throughout your kitchen.
Tips to Avoid Cross-Contamination:
- Keep It Clean - Always wash hands, cutting boards, dishes, and utensils with hot, soapy water after they come in contact with raw meat, poultry, or other raw foods.
- Use Separate Surfaces - If possible, use one cutting board for fresh produce and use a separate one for raw meat, poultry, and seafood. If you only have one cutting board, wash with hot water and soap and rinse thoroughly before moving using it for the next food item.
- Separate Foods - Try to separate raw meats from other food in your shopping cart and in your refrigerator.
- Seal It - Make sure juices from raw meat or poultry do not drip onto other foods. Seal raw foods in containers or plastic bags.
- Special Precaution When Using Marinades! - Sauce which has been used to marinate raw meats should NOT be used on cooked foods unless it is boiled first.
Special Food Safety Activities on Cross Contamination (from FoodSafety.gov)
Third Step to Food Safety: Cook
Most people think they know when food is "done" just by "eyeballing it." They look at it and trust their experience. Experience is good, but it sometimes can be misleading. For instance, cooking by color is definitely misleading. Meat color - pink or brown - can fool you!
Use a Thermometer
Do you know when your hamburger is cooked sufficiently? Like many people, do you assume it is cooked because it's brown? According the USDA, one out of every four hamburgers actually turns brown in the middle before it has reached a safe internal temperature!
To protect yourself and your family, be sure to use a food thermometer to make sure your food has reached a high enough temperature to destroy foodborne bacteria. Thermometers today come in all shapes and sizes, including, instant-reads, microwave oven probes, pop-ups. Even barbecue forks are available with built-in thermometers! According to the experts, digitals are ideal for checking thin foods, while large-dial thermometers are meant for use with larger roasts, whole chickens, and turkeys.
Thermometers should be placed in the thickest area of the meat, but not in fat or near bone. Make sure to choose and use the thermometer that is right for you and know when your food is really done and safe to eat.
Tips for Using a Microwave Oven
Microwave ovens play an important role in our busy lives. Unfortunately, they can sometimes cook food unevenly, leaving cold spots where harmful bacteria can survive. Special care must be taken when cooking or reheating foods in microwaves to ensure the foods are prepared safely. Below are some tips for preventing foodborne illness when using your microwave.
Microwave Cooking Tips
- If your microwave does not come with a carousel, be sure to rotate the food. Also, stir the food occasionally during the cooking process, which will eliminate cold spots and improve heat distribution.
- To retain surface moisture, cover food with a lid or plastic wrap. Make sure you always loosen or vent the lid or wrap to let steam escape. (The moist heat will help destroy harmful bacteria and ensure uniform cooking.)
- Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
- Allow food to stand covered in the microwave for an additional two minutes to stabilize the temperature.
- Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
- Do not partially cook food in the microwave then save it for later. Food that has been partially cooked in a microwave should be transferred to another heat source, such as a barbecue grill or a conventional oven, immediately.
- Use your food thermometer to make sure foods are cooked to safe temperatures!
- When defrosting in the microwave, make sure to remove food from the original packaging. (Note: Many of the foam or plastic trays and wraps are not heat stable and may melt at the high temperatures produced by microwaves.)
Microwave Reheating Tips
- Cover foods with a lid (vented) or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
- After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.
Choosing the Right Microwave Container
- Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use.
- Never use plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers for cooking or reheating food in your microwave. These containers are not heat resistant and can melt, possibly leaching harmful chemicals into your food.
- Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Never use thin plastic storage bags, brown paper or plastic grocery bags, or aluminum foil in the microwave.
Tips for Preparing and Storing Food
If not properly handled, stored, and prepared, food products can harbor many different organisms that can cause foodborne illnesses. Below are some general tips that consumers should keep in mind when preparing and storing food.
- Canned/Vacuum Packed Foods: Botulism can grow in canned and vacuum-packed foods. If cans or packages are swollen, do not open them. If one end of a can pops when the other end is pushed, or if there are signs of moisture or leakage, do not attempt to use the product.
- Dry Foods: Dry food products include flour, cereal, and sugar. These products should be kept at least six inches off the floor and stored in clean, dry areas. Do not purchase packages that appear to be damaged, i.e. packages with rips, tears, or punctures.
- Fresh Foods: Meats, poultry, seafood, dairy products, egg products, fruits and vegetables requiring refrigeration should be stored at or below 40 degrees Fahrenheit.
- Frozen Foods: Frozen food should be stored at 0 degrees Fahrenheit. Frozen foods should be thawed carefully to avoid spoilage or contamination. They should be thawed either in a refrigerator or as part of the cooking process. Frozen food products should not be thawed at room temperature. Freezing does not kill bacteria.
Cooking and Reheating Foods
The chart below contains the recommended internal temperature to which various meat products should be cooked and/or reheated. Cooking foods to the proper temperature can kill many harmful bacteria.
| Food Type |
Recommended Internal Temperature |
Poultry, whole (chicken, turkey)
Thighs and wings (chicken, turkey)
Duck and goose |
180 degrees F |
Poultry, breast only (chicken, turkey)
Fresh beef (well done)
Fresh pork (well done) |
170 degrees F |
Leftover meats
Stuffing
Ground meats (chicken, turkey) |
165 degrees F |
Ground meats (beef, pork, veal, ham)
Pork, roast beef (medium)
Ham (fresh)
Eggs |
160 degrees F |
Roast beef (rare)
Fish |
145 degrees F |
Special Food Safety Activities on Cross Contamination> (from FoodSafety.gov)
Fourth Step to Food Safety: Chill
Do you know what the danger zone is when bacteria can grow most rapidly?
Bacteria grow most rapidly between the temperatures of 40 °F and 140 °F, so it is very important to keep foods out of this temperature range. Cold temperatures keep many harmful bacteria from growing and multiplying, so make sure to promptly refrigerate unused or leftover foods!
The Four Golden Rules
The USDA and the FDA have put together the following four guidelines for maintaining foods at the proper temperatures:
- The Chill Factor - Always make sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of purchase or preparation. If the temperature is above 90 °F, reduce the time frame to 1 hour. When marinating, store the foods in the refrigerator.
Your refrigerator should be set at 40 °F to discourage the growth of foodborne bacteria. You can use a refrigerator or freezer thermometer to check the temperature of your refrigerator.
- The Thaw Law - Never place frozen foods on the counter and attempt to defrost food at room temperature. To safely thaw food, place it in the refrigerator the night before. For quick thawing, submerge food in cold water in airtight packaging. You can also use your microwave to thaw food if you will plan to cook it immediately.
- Divide and Conquer - When storing leftover food products, it is important that the temperature of food products be reduced rapidly to discourage bacterial growth. To help reduce temperatures quickly, separate large amounts of leftovers into small, shallow containers, which will allow for quicker cooling of the foods when placed in the refrigerator.
- Hot food can be placed directly in the refrigerator, but make sure to divide large quantities of food into shallow containers for quicker cooling.
- Avoid the Pack Attack - Do not over-stuff your refrigerator. Cold air needs room to circulate in order to keep food safe.
It's Picnic Time!
Summertime is the time of year when many of us enjoy cooking outdoors and having picnics with friends and family. When you are planning such an activity for your family, do you know how to protect them from being exposed to foodborne illnesses?
In addition to making sure that foods are cooked until they reach the proper temperature, it is important that we also keep in mind the following tips for the cold foods we plan to serve:
- Always keep cold foods at a temperature of 40 °F or colder.
- Make sure you keep all perishable foods chilled until serving time.
- Containers of cold food should be placed on ice when serving to make sure they stay cold.
- Make sure to only serve dishes at a picnic that don't contain ingredients that require the dish to be refrigerated. Dishes containing ingredients such as eggs, mayonnaise, or milk products are not a good choice for a picnic. To play it safe, try substituting another dish that doesn't require refrigeration.
On the Road
When traveling with food, keep in mind that time and temperature are key to ensuring your food arrives at your destination safe for consumption. Below are some helpful tips to keep your food cool:
- Keep frozen foods in the refrigerator or freezer until you are ready to go.
- When using coolers, always use ice or cold packs and fill your cooler full with food. A full cooler will maintain its cold temperatures longer than one that is partially filled.
- When traveling, keep your cooler in the passenger compartment of your car, where it is air-conditioned, rather than in a hot trunk.
- If you take home leftovers from a restaurant or family reunion, they should be refrigerated within 2 hours of serving.
Cold Storage Tips
For further information on recommended guidelines for food storage and refrigeration, check out the Cold Storage Chart offered by the USDA/FDA.
Special Food Safety Activities on Chilling Foods (from FoodSafety.gov)
