Food safety is one of my top concerns here at Café YK. Preparing food for people who's health is already compromised is a huge responsibility. But, food safety is not just the concern of professional kitchens. Home cooked meals are just as susceptible to unhealthy bacteria as meals prepared in professional kitchens. This goes beyond just being clean. Read on to learn the basics of a safe home kitchen.
Do you know that "food poisoning" is not always about what we read in the headlines, such as the incidents last year involving peanut butter and salmonella. In fact, foodborne illness often is caused by what we prepare and eat at home.
According to the Centers for Disease Control and Prevention, each year, approximately 76 million cases of foodborne illness occur in the United States; more than 325,000 people are hospitalized; approximately 5,000 people die – that is nearly 13 people every day killed by something they ate! This is why it is so important that we understand the principles of food safety. Even home cooks need to understand the dangers of foodborne bacteria and learn how keep their families food safe!
At Café YK and in fact most restaurants and foodservice operations are required by law to have a manager trained in food safety and sanitation principles. Who is responsible for food safety and sanitation at your home? You! Do you know the basic principles that will keep you and your family’s food safe from foodborne pathogens?
You are the first line of defense against foodborne illness is in your home kitchen. Here are the basic essentials of a safe home kitchen are: clean, separate, cook, and chill. These basics will help you protect your family from foodborne illness and teach them how to be food safe.
Here is a listing of the four basic areas of concern along with some home safety tips:
Cleaning: Washing your hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs is an important first step.
Separate: Keep your raw meat and poultry apart from pre-packaged and other foods that won't be cooked. Use different cutting boards for meat, poultry, seafood, and vegetables.
Cooking: Always check the internal temperature of your cooked meat and poultry with a thermometer. No, you cannot tell that your food is safe just by looking. Poultry should be cooked to 165 °F. Ground beef should be cooked to 160 °F. Eggs and egg dishes should be cooked to 160 °F. Steaks and roasts should be cooked to 145 °F. Fish should be cooked to 145 °F.
Chill: Leftovers and takeout foods need to be refrigerated within 2 hours in the refrigerator at 40 °F or below to keep unhealthy bacteria from growing.
Remember that old adage – its better to be safe that sorry! Whenever you are in your home kitchen follow the principles above and you and your family will be that much safer.
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