Food Safety Mistakes That Cost You: Part One

The summer holiday season is about to swing into full gear, but are your food safety skills up to par?

Each year, millions of Canadians and Americans become ill because of the foods they eat. According to the Central District Health Department in Boise, airborne contaminants are responsible for 76 million illnesses in the U.S. They're also responsible for 235,000 hospitalizations and 5,000 deaths a year. The reported cost for all of these illnesses is roughly $83 billion. Such data makes for a compelling argument for why food safety at home should not be ignored. Here are some common food safety mistakes that are made in kitchens across the country and tips on how to avoid them.

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If your day consists of a laundry list of errands, make grocery shopping your last stop before you go home. Many food items are perishable and will need to rest at a specific temperature. As a rule, always refrigerate groceries within two hours. If the temperature outside is above 30°C/86°F, then refrigerate perishable food items within one hour. When you're at the grocery store, select dairy and meat products last because they need to rest at a cool temperature.

If bacteria is given enough time in the danger zone (between 5°C/41°F to 57°C/135°F ) then they will rapidly reproduce. As a guide, certain foods should spend no longer than four hours in the danger zone.

Mistake #2 Improper food packaging.

Leftovers are to be expected after a holiday feast, but that doesn't mean you should overstuff a container to save food. Instead, use multiple containers. Make sure all food is properly wrapped and stored. For example, proteins, like chicken, should be individually wrapped in tin foil before being placed into a resealable plastic bag. Alternatively, seal proteins in a heavy duty freezer bag.



Mistake #3 Improper food storage.

Have you ever placed meat on the top shelf of your refrigerator? If so, you're guilty of a food safety crime: cross-contamination. Make sure raw foods (pork, meat, poultry and fish) are tightly sealed to prevent juices from leaking.

Case in point: If the juice from a raw steak drips onto your produce, you've introduced microscopic organisms to your produce (biological contamination). Instead, remember that there is a hierarchy in your fridge. Ready-to-eat foods should always be stored above all raw meat.

Use the temperatures below as a guideline:

Foods that need to be cooked at 63°C (145°F or less) should go on the top shelf. Foods that need to be cooked at 68°C (155°F) should go on the second or following shelves. Foods that need to be cooked at 74°C (165°F)should go on the bottom shelf Use the temperatures below as a guideline:

Foods that need to be cooked at 63°C (145°F or less) should go on the top shelf. Foods that need to be cooked at 68°C (155°F) should go on the second or following shelves. Foods that need to be cooked at 74°C (165°F)should go on the bottom shelf

Related links:

Top 10 Dirtiest Foods We Eat
Keep Food Fresh In the Fridge
The Recall Report: Listeria Warnings, Knives and Faux Cialis

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