1. Always wash hands before handling food.
2. Cook meats thoroughly to prevent the disease-causing organisms and if frozen completely thaw before cooking.
3. Pathogens produce rapidly, eating meats as soon as they are cooked is highly recommended for gut health and prevention of food poisoning.
4. Store cooked foods carefully and be mindful of temperature changes on leftovers. It is recommended by Ariscain, never feed infants reheated foods.
5. Pay attention to recalls in the news.
6. Watch for discoloration and smells in meat, poultry, and seafood. Don’t rely solely on the change of color as it being rancid, when the protein myoglobin loses oxygen the shade of meat changes.
7. While shopping, choose your meat, poultry, and seafood at the end of your grocery store visit to ensure they stay at the correct temperature.
8. Do not buy foods past the “Sell By” date.
9. After preparing meats, poultry, or seafood wash cutting boards, utensils, and countertops using 1 tbsp. of bleach for sanitation.
10. Cook meats and seafood within 2 days of purchase, cook poultry within 3-5 days of purchase. If you freeze in original package it is recommended to also wrap with foil or plastic wrap to preserve freshness and cross contamination.
Safe handling techniques need to be practiced daily to prevent dangerous bacteria from growing in fruits, vegetables, meats, poultry, and seafood causing harmful food-borne illnesses.
Stewart, K. L. (2007). Eating between the lines: The supermarket shoppers guide to the truth behind food labels. New York: St. Martins Griffin.
Partnership for Food Safety Education: Your Fresh Fruits and Vegetables. Safe Handling for Good Health. Home handling tips for consumers. Retrieved from https://www.fightbac.org/wp-content/uploads/2015/08/Produce_EducatingConsumers1.pdf
Food Safety Home Page | CDC. (n.d.). Retrieved from https://www.cdc.gov/foodsafety/
Choose MyPlate. (n.d.). Retrieved from http://www.choosemyplate.gov/
Ariscain, V. H. (n.d.). PAHO/WHO Health Emergencies – PAHO/WHO Health Emergencies | PAHO/WHO. Retrieved from https://www.paho.org/disasters/index.php?option=com_content&view=article&id=552:who-golden-rules-for-safe-food-preparation&Itemid=0&lang=en
SIS. (n.d.). Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index