Food Safety 101
Because September is National Food Safety Month and school is officially in session, the time is here for a quick lesson on food and kitchen safety. According to the Centers for Disease Control and Prevention (CDC), each year one in six Americans get sick from eating contaminated food. Keep the following info in mind to prevent your KC kiddo’s being one of those sobering statistics.
Food Safety Fast Facts
- Everyone is at risk for food poisoning, an illness that comes from eating contaminated food.
- Kids especially are at higher risk for this illness because their immune system (crucial for fighting off pathogens) is not yet fully developed.
- Most of food poisoning is caused by a variety of bacteria, viruses and parasites, as well as harmful toxins and chemicals.
- Symptoms of food poisoning are upset stomach, abdominal cramps, nausea, vomiting, diarrhea, fever and even death.
- Foods most likely to cause to danger include meat and poultry, seafood and raw shellfish, fruits and vegetables, sprouts, raw milk and raw eggs.
Best Practice Recommendations
Get your kids involved in the food safety process by encouraging them with the following tips:
Wash hands. Teach your child early on to always wash his hands well with soap and warm water, both before and after handing food. According to the CDC, wash for at least 20 seconds—about the same time it takes to sing the “Happy Birthday” song twice.
Keep your kitchen scene clean. This includes countertops, microwaves and the refrigerator. By cleaning these surfaces often and regularly, you will prevent cross-contamination.
Rinse produce. Because fruits and vegetables are grown outside, they are more likely to come in contact with a wide range of bacteria. Make sure to rinse and, when appropriate, scrub before eating.
Separate in the refrigerator. Harmful bacteria can spread to other foods if they are not properly separated. Be sure to separate raw meat, poultry, seafood and eggs from other foods in the refrigerator. Place them in containers or sealed plastic bags on the bottom shelf.
Separate on the counter. Use separate cutting boards for fresh produce and also for raw meats, poultry and seafood. Use separate plates and silverware with cooked and raw foods.
Cook thoroughly. Invest in a food thermometer to make sure all foods are cooked thoroughly.
- Steak & Roasts - 145°
- Poultry - 165°
- Ground Meat - 160°
- Fish - 145°
- Eggs - Until the yolk & white are firm, not loose.
- Leftovers - 165°
Keep hot foods hot. If a food is cooked and put out to serve, make sure to keep the food hot if it isn’t going to be eaten right away. The “temperature danger zone” is between 40° and 140°F for more than two hours since bacteria can grow quite well at these temperatures.
Keep cold foods cold. Dairy products, lunchmeats and cold salads which require refrigeration should always be kept cold (below 40°F).
Thaw appropriately. Never thaw food at room temperature because bacteria can easily multiply at room temperature. Thaw food in the refrigerator, in cold water or in the microwave.
Leftovers. The best guideline to use is two. Refrigerate leftovers within two hours of use.
When in doubt, toss it out. Don’t risk taste-testing if you suspect the food may be spoiled. If you question the food’s safety, just toss it out.
Keep this food safety information in mind and at hand so you can chew confidently knowing that what you and your child are eating is safe.
Amy Hundley is a registered dietitian nutritionist, licensed in both Kansas and Missouri, and a published freelance nutrition writer. She is currently practicing as a clinical RD and has been a resident of Olathe since early childhood.
As always, please consult your health care provider with any questions or concerns.
Sources: EatRight.org, CDC.gov, USDA.gov