Food preparation safety is crucial 2023


Around 76 million People develop a foodborne disease each year. Most experience moderate symptoms that typically last several hours to days. Yet, certain foodborne diseases can be fatal.

Roughly 5,000 individuals die annually as a result of problems caused by consuming hazardous food. Foodborne disease may nearly always be avoided if food is handled properly from the moment it is purchased until it is served.

Remember these four words to keep your food safe: clean, segregate, cook, and chill.

When preparing meals, it is vital to wash your hands thoroughly. Always wash your hands for at least twenty seconds with soap and warm water. When touching raw meats, fish, and fowl, you must wash your hands. Clean and sterilize all utensils, work surfaces, and cutting boards. One tablespoon of unscented bleach can be combined with one gallon of water to produce a sanitizing solution. Soak the things to be sterilized for one minute in the solution, and then allow them to air dry.

SEPARATE: During grocery shopping, avoid the spread of bacteria from raw animal fluids by separating raw meat, poultry, and fish from other foods in your shopping cart and placing them in a plastic bag. It is preferable to utilize two distinct cutting boards, one for raw meat and the other for fruits, vegetables, cheese, and prepared dishes. Never defrost food at room temperature on the counter. Placing thawed meat on a dish on the lowest level of the refrigerator will prevent it from dripping onto other meals. Always keep fresh items beneath cooked goods.

Cooking destroys the majority of dangerous germs and parasites. Using a thermometer is the best method to guarantee that food is cooked to the specified safe temperature. Ground beef, hog, veal, and lamb should be cooked to a temperature of 160 degrees Fahrenheit. To be considered safe, ground turkey and chicken must reach 165 degrees Fahrenheit. A chicken or turkey that has been roasted to 180 degrees Fahrenheit is deemed safe to consume. Breasts of turkey and chicken should reach 170 degrees Fahrenheit.

When food is kept cold, bacterial growth is slowed. The optimal temperature for your refrigerator is between 34 and 39 degrees Fahrenheit. Your freezer has to be set at 0 degrees Fahrenheit. Do not leave perishable items out of the refrigerator for more than two hours. If you intend to preserve a big quantity of stew or soup, split it into smaller containers or shallow pans to facilitate rapid chilling.

The NC Cooperative Extension Service in Martin County provides a brochure that will assist you through the kitchen safety inspection procedure if you choose to conduct one. Further food safety information, including a comprehensive list of acceptable internal temperatures