Scenario- at the last office potluck you sampled the chicken salad that was unknowingly left out of the fridge for several hours. Unfortunately that night until the next morning you regretted it. Nausea, vomiting and diarrhea were all symptoms that left you feeling dehydrated and empty, literally.
Perhaps this scenario was real for you. It’s estimated that food-borne illness affects 1 in 6 people in the United States according to the Center for Disease Control and Prevention. If you are hosting the next office potluck help keep your co-workers and yourself healthy with the following food safety tips.
When bagging your groceries at the store keep raw meats separate from ready to eat foods such as fruits, vegetables and bread. Try to store raw meat below or separate from ready to eat foods in the refrigerator to avoid meat fluids leaking onto ready to eat foods.
Use separate cutting boards.
One cutting board should be used for raw meats and seafood only. Another cutting board should be used for ready to eat foods.
Keep a clean chef and kitchen.
Be sure to wash your hands frequently, especially when handling raw meats and poultry. Keep all surfaces cleaned and sanitized.
Use a food thermometer.
Safely cook foods until it reaches a high enough internal temperature to kill harmful bacteria. There are plenty of online recipes that list safe cooking temperatures.
Keep food uncontaminated and ready to serve. Hot foods should stay warmed at 140◦ F or above. Cold foods should stay chilled at 40◦F or below. Microwave foods thoroughly to 165◦ F.
Use the salad tongs please.
ALL food dishes should have proper utensils whether it’s finger food or not. Add serving tongs, spoons, forks and knives to food dishes to help your co-workers grab their food.
Honor the two-hour rule.
If you want to save some food for a late night snack be sure to store leftovers in food-safe containers in the fridge. Remember that perishable food left out for more than two hours should be thrown away.