HOME SAFETY 101
Millions of people are sickened, 325,000 are hospitalized and 5,000 die each year from food poisoning.  Here are some good guidelines to help you avoid food borne illness in your home.

• WASH HANDS OFTEN

Proper hand washing may eliminate nearly half of all cases of food borne illness and significantly reduce the spread of the common cold and flu (including the H1N1 virus). 

• Wash hands for 20 seconds in warm, soapy water before, during and after preparing a meal.
• Always assume that surfaces such as appliances and counter tops should be cleaned before preparing food.

• KEEP RAW MEATS AND READY-TO-EAT FOODS SEPARATE

When juices from raw meats or germs from unclean utensils touch cooked or ready-to-eat foods such as fruits or salads, cross-contamination occurs, and that can lead to food poisoning.

• Place raw meat that is ready to be cooked or frozen meat to be thawed on a covered plate on the bottom shelf of the refrigerator away from fruits, vegetables or lunch meats.
• When barbecuing, make sure to use extra or color-coded plates and utensils to help prevent cross-contamination.  Use one set for raw foods and one set for cooked foods.

• COOK FOOD TO PROPER TEMPERATURES

Harmful bacteria are destroyed when food is cooked to the proper temperature.  Buy a meat thermometer and use it.

• Reheat leftovers to at least 165 degrees Fahrenheit.
• Microwave frozen meals carefully according to package directions so that they reach the appropriate internal temperature.

• REFRIGERATE FOOD PROMPTLY

Refrigerate food quickly in a refrigerator that is set below 40 degrees Fahrenheit.  Keep a refrigerator thermometer inside for accuracy.

• Keep the refrigerator door closed as much as possible to maintain temperature
• Don’t store perishable foods like milk and eggs in the refrigerator door.
• Date leftovers so you know how long they’ve been in the refrigerator.
• Throw away perishable foods like deli meats after five days; cooked pasta and leftover pizza after 3-5 days.

• DISINFECT

When cleaning, use disinfectant on all surfaces.  Don’t forget telephones, door handles, remote controls, etc.!  This is especially important when a family member is ill.

For more information log on to www.homefoodsafety.org