Top Three common food safety mistakes

Food poisoning is no fun whatsoever. Those of us who’ve had it know how true that statement is and those who haven’t don’t know how lucky they are. Food poisoning (more accurately called foodborne illness or infection) is caused by microorganisms like bacteria, viruses and parasites that live in and on our food. When these pathogens enter your digestive system, they can wreak havoc, causing abdominal pain, vomiting, diarrhea, fever, and headache. Symptoms can show up in as little as 20 minutes after consumption and as long as a month. Usually, you start to feel ill around six or eight hours after your meal. Most people recover after a few days, but food poisoning has been known to cause permanent health problems and can even be fatal. Staying Safe To help protect yourself from foodborne illness, make sure to avoid making these common food safety mistakes: 1. Poor Washing Habits This is the most common mistake that people make in the kitchen. It may seem unimportant, but it really is vital that you wash your hands before you handle any food. You pick up germs from everything you touch during the day, and you’re practically asking to get sick if you transfer them to your food. Wash your hands every time you start working with a new ingredient. This is especially important when you’re cooking with meat. Always wash unpackaged foods before you use them. Wash all fruits and veggies – even ones that you’re going to peel. Bacteria can be transferred from the skin to the core when you slice through the outer skin. 2. Temperature Violations Food is potentially harmful when its internal temperature falls inside range of the “danger zone,” which is between 41°F and 135°F. At these temperatures, bacteria can multiply. A big mistake that many people make is not cooking meat until it reaches the proper temperature. Always use a thermometer to check if your meat is thoroughly cooked. You can’t tell by looking at it. Chicken and turkey should be cooked to 180°F, fresh beef to 145°F (medium rare) or 160°F (well done), ground beef to 160°F, pork to 160°F, lamb to 160°F and fish to 140°F. Another common mistake is leaving food out on the counter. Never leave foods out to thaw. Instead, put them in the fridge or in a sink full of cold water. Also, never leave meat out to marinade at room temperature. Foods should always be refrigerated immediately after you are done with them. Anything left at room temperature for longer than two hours must be thrown out. Anything left outdoors in 80° weather or warmer should be thrown out after only one hour. 3. Cross Contamination This term sounds complicated, but all it really means is that it’s important to prevent bacteria from transferring between foods. Raw food should never come in contact with ready-to-eat food. Again, this is particularly important when it comes to meat. Not washing knives, stirring spoons and cutting boards in between use is the most common cross contamination culprit. You should have one cutting board for raw meat and a completely different board for vegetables (only use plastic cutting boards for meat products, as wooden boards can soak up bacteria). Think about it. Do you really want to cut up cucumber for your salad on the pile of chicken blood you just left? The same goes with spatulas. It doesn’t make sense to serve meat with the same tool you used to scoop it into the pan when it was raw. Also, be sure to sanitize your rags and sponges on a regular basis. They are a breeding ground for microorganisms. You may think that you’re cleaning your table by giving it a once-over with your kitchen sponge, but you could actually be spreading bacteria all over it. Protecting Yourself Food poisoning is a very real threat to our health, yet surprisingly few people understand it or take it seriously. A common assumption is that sanitization and refrigeration technology are far more advanced than ever before and, thus, we should be less at risk of food poisoning than our ancestors. This isn’t true. A century ago, almost 100 percent of food was cultivated within 100 miles of where it was eaten. This allowed people’s immune systems to become familiar to most of the microorganisms on the food and to develop immunity. Today, foods are shipped in from all over the world and the bacteria on them are unfamiliar. A recent study by the University of Guelph shows that even television cooking shows aren’t immune to making these common errors. In fact, they average 14 violations per hour. People are picking up bad kitchen habits from these shows. As you can see, it’s important for everyone who prepares food to take food safety very seriously. The tips listed above can help you feel free to cook and enjoy food without worrying about being sidelined with food poisoning. Source : Cooking Schools 101