FOOD SAFETY – Keep Foods Safe – Follow the basic rules

Although there are a number of ways that food can be contaminated such as coming into contact with harmful chemicals or foreign objects, most food contamination is caused by tiny creatures some  you cannot see,  bacteria,  virus molds, yeasts and parasites that come into contact with food and in the case of bacteria  for e.g. allowed to grow unchecked in foods until they reach such large numbers that they make us sick.

This site will focus mainly on these tiny creatures, primarily bacteria that is most often the cause.  The good news is that in most cases the identity of these harmful creatures is known, how they get into food,  and  how to handle , prepare,  serve and store foods to prevent them from making us sick.

Generally, you already know and follow most or all of the basic rules below. However,  it is good to review them:

  1. Since you cannot see, hear, feel or smell most of these  creatures and you know that foods can be contaminated before they get to us, you treat all foods as suspect.
  2. Although any food can become contaminated, you also know which foods are more vulnerable, as the nature of these foods, moist, non-acetic etc. provide ideal conditions for bacteria to live and flourish.
  3. You inspect all foods at the time of purchase and look for signs of potential contamination.
  4. You usually wash your hands before handling food especially ready to eat foods as bacteria and viruses on hands that touch food is a major source of food contamination.
  5. You also keep your hands clean while handling food.  If you handle other objects while preparing food,  you wash your hands again before touching the food.
  6. You definitely keep food preparation surfaces and equipment clean.
  7. You handle food during preparation properly so as not to contaminate it.
  8. You cook food, meats especially to the proper internal temperature and follow the meat producer instructions.
  9. You reheat foods properly.
  10. You are exceptionally protective of ready to eat foods as there is no more opportunity to destroy any harmful bacteria before the food is eaten.
  11. You store foods properly,  hot foods at 140 degrees Fahrenheit or above and cold foods, 40 degrees Faren height or below

And more!
All these are no brainers, you already do them, however, these invisible, odorless, silent creatures sometimes evade us despite our best efforts. This site will provide information on how to be more vigilant in protecting our food from these unseen armies.

For specific techniques to keep foods safe during handling click the link on our food safety blogs below

Food Safety Blogs

Ionie Ponde, MS, RD, LDN

B Food Savvy