By: Amanda Schroeder

Taking the first steps of changing your diet can be both scary and extremely rewarding. For many people, it not only means rethinking the way you eat, but also the way you shop and prepare your food. You might be buying foods you’ve never prepared or even eaten before. Or maybe you’ve decided to prep your meals for the whole week on one day and freeze or refrigerate them for easy access. No matter what kind of changes you’ve decided to make in the kitchen, it is vital that you learn and follow these 4 rules to protect you and your family from food borne illnesses.

Rule #1 is pretty obvious: Clean! Before you start cooking, wash your hands. Proper handwashing includes warm, soapy water and lasts a minimum of 20 seconds. Don’t want to count? Sing the happy birthday song twice in your head. Once you’re finished singing, you’re ready to rinse your hands. The counters and all of your kitchen tools (cutting boards, dishes, knives, etc) should also be cleaned well with hot soapy water. And finally, all fruits and vegetables should be rinsed as well as the lids of any canned goods you might be using. (No need for soap on these.)

Rule #2 seems like common sense, but it is something that can accidentally be overlooked. All raw meat, poultry, seafood, and eggs should be kept separate from other foods. Store them separately in your refrigerator and be sure to use separate plates, knives and cutting boards. Try designating one of your cutting boards as a raw food only board. This will help you limit your risk of cross-contamination while you’re busy cooking your healthy dinner. If you decide to marinate raw foods, toss the marinade when you’re ready to cook. If you really want to use it, be sure to boil it first.

Rule #3 is to make sure you are cooking your foods to the proper internal temperatures. Do you own a food thermometer? If the answer is no and you cook at home, you should pick one up the next time you’re at the store! It is also important for some meats to have time to “rest”. This allows the temperature to completely destroy bacteria even after the cooking process is over. Here is a list of safe internal temperatures and rest times:

(http://www.foodsafety.gov/keep/charts/mintemp.html)

Rule #4 is to chill. The general rule of thumb is that all foods should be either in the refrigerator or the freezer within 2 hours of cooking or buying them. But here in Texas, we don’t always have that luxury! If the temperature is 90° or more outside, foods need to be refrigerated or frozen within 1 hour. When you’re ready to eat the foods in your freezer, they can be thawed safely in a few different ways. The best option is to do so in the refrigerator. If you don’t have time for that, you may also thaw it under cold running water or in the microwave. Never leave frozen food out on the counter to thaw.

We are all susceptible to food borne illness, but certain groups, like children, pregnant women, and older adults, are even more so. Make sure you are taking the proper steps to keep you and your family safe and healthy.

So, how are you doing? Are you following these guidelines at home? Were there any rules that surprised you? Leave a comment and let us know!

References:

• http://www.fda.gov/downloads/ForConsumers/ByAudience/ForWomen/FreePublications/UCM309539.pdf