The Federal government estimates that there are about 48 million cases of foodborne illness annually – that’s about 1 in 6 Americans each year. How can you and your family avoid being susceptible? Well, September is National Food Safety Education Month, so let’s review some basics to be mindful of for safe food handling. Certain foods have a higher risk of contamination. These include unwashed fresh fruits and vegetables, soft cheeses, deli meats, raw eggs, raw meat, raw poultry, and raw shellfish.
Here are some tips to properly handle food and prevent foodborne illnesses:
● maintain optimum cleanliness by washing hands and surfaces frequently
● separate raw and cooked food to prevent cross-contamination
● clean fresh produce before eating, cutting or cooking
● always be sure to cook food thoroughly to the proper temperature
● keep food at safe temperatures
● refrigerate foods promptly
Always err on the side of caution if you are unsure if a food is safe to eat. And, avoid eating food that has been handled by a person who is sick with vomiting or diarrhea. Anyone can get sick from a foodborne illness and if you or someone you care for are in one of these high-risk groups, it is especially important to practice safe food handling:
● seniors
● children
● pregnant women & their unborn babies
● people with cancer, diabetes, organ transplants, and autoimmune diseases
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