Bronson Urges Consumers To Follow Food Safety Tips
For Information, Contact:
Terence McElroy
(850) 488-3022
Liz Compton
(850) 488-3022
Liz.Compton@freshfromflorida.com
September 5, 2008
TALLAHASSEE – September is National Food Safety Education Month, and Florida Agriculture and Consumer Services Commissioner Charles Bronson is urging the public to find out more about safe food handling practices.
The Department’s Division of Food Safety protects the food supply through permitting and inspections of retail food establishments and lab testing food products. But once consumers have purchased the food it is up to them to follow safe and proper food handling practices. Food borne illness is caused by bacteria often undetectable by sight, smell or taste.
“This campaign couldn’t have come at a more appropriate time given the extended salmonella outbreak and a number of recent food recalls,” Bronson said. “People need to take just a little time to get the facts and follow the recommended safety guidelines.”
A recent survey conducted by The Partnership for Food Safety Information, a consortium of industry, state and federal government food safety experts, indicates 75% of respondents believe food related illness is a serious threat to their health. Yet that same survey also shows that only 15% consistently use a food thermometer. Cooking and storing food at the correct temperature prevents harmful bacteria from making a family sick.
“While the food industry and government must step up their food safety activities, significant portions of food borne illnesses are caused in the home so consumers need to follow the four most important facts of food safety,” Bronson said.
- CLEAN-Wash hands and surfaces often. People need to wash their hands with soap for at least 20 seconds before and after handling food. They should also wash cutting boards, countertops and utensils with hot soapy water before and after preparing each food item. Rinse fresh fruit and vegetables under running tap water and rub firm skin produce with a vegetable brush.
- SEPARATE-Cross contamination can cause bacteria to spread and consumers need to “think safety” before they even leave the grocery store. When shopping, keep fresh produce separated from household chemicals and raw meat, poultry or seafood. Keep fresh produce separate from raw meat, poultry and seafood in the refrigerator and it is best to use a different cutting board for meats and vegetables to avoid contamination
- COOK-It is important to use a food thermometer to be sure food is cooked to the proper temperatures. Cook roasts and steaks to a minimum of 145 degrees, poultry should have a minimum internal temperature of 165 degrees. Cook ground meat to a minimum of 160 degrees and leftovers and casseroles should have an internal temperature of 165 degrees.
- CHILL—Bacteria spread fastest at temperatures between 40 degrees and 140 degrees so chilling food properly is an important food safety practice. Chill leftovers within 2 hours and keep the fridge at 40 degrees or lower. Refrigerate or freeze meat, poultry, eggs and other perishables as soon as possible after purchase. Leftovers should be put in shallow containers so the food will chill more quickly, preventing bacteria from growing.
It is also important to never defrost food at room temperature. Food has to be kept at a safe temperature during thawing. Consumers can defrost food three ways: in the refrigerator, in cold water and in the microwave.
Food safety is everyone’s responsibility and following the listed
practices can greatly reduce the chance of a food borne illness. Food
safety information can be found on the department’s website at http://www.freshfromflorida.com/ by
linking to the Division of Food Safety. There is also information
on the Florida Department of Health website at http://www.doh.state.fl.us/ and
the Partnership for Food Safety Education website at
http://www.fightbac.org/.
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