10 essential food safety facts from leading experts:

10 essential food safety facts from leading experts:

1. Hand Hygiene: Washing hands thoroughly with soap and water for at least 20 seconds before handling food can significantly reduce the risk of foodborne illness. This is crucial before and after preparing food, especially raw meat, poultry, and seafood.

 

2. Proper Cooking Temperatures: Cooking food to the right temperature kills harmful bacteria. For instance, poultry should be cooked to an internal temperature of 165°F (74°C), ground meats to 160°F (71°C), and most other meats to at least 145°F (63°C) with a resting time of three minutes.

 

3. Avoid Cross-Contamination: Use separate cutting boards and utensils for raw meats and ready-to-eat foods. This prevents the transfer of harmful bacteria from raw foods to cooked or ready-to-eat items.

 

4. Safe Food Storage: Keep perishable foods refrigerated at or below 40°F (4°C) and frozen foods at 0°F (-18°C) or lower. Store leftovers in shallow containers to cool quickly and refrigerate within two hours of cooking (one hour if the ambient temperature is above 90°F/32°C).

 

5. Clean Surfaces and Utensils: Regularly sanitize kitchen surfaces, cutting boards, and utensils with hot, soapy water. Disinfect with a solution of one tablespoon of unscented liquid chlorine bleach in one gallon of water.

 

6. Proper Thawing Methods: Thaw food safely in the refrigerator, under cold running water, or in the microwave. Never thaw foods at room temperature as this can encourage bacterial growth.

 

7. Check Expiration Dates: Always check and adhere to expiration dates on food packaging. Consuming expired food increases the risk of foodborne illness.

 

8. Caution with Raw Foods: Avoid consuming raw or undercooked eggs, meat, poultry, seafood, and unpasteurized dairy products. These can harbour harmful bacteria such as Salmonella, E. coli, and Listeria.

 

9. Watch Out for Food Recalls: Stay informed about food recalls and safety alerts. Recalls are often due to contamination or mislabelling, which can pose health risks.

 

10. Safe Canning Practices: Home-canned foods can be a source of botulism if not processed correctly. Use proper canning techniques, such as pressure canning for low-acid foods, and follow the recommended guidelines strictly.