Aug
Food Safety at Home: for those underwhelmed by the topic
It’s no secret that I am obsessive passionate about food safety. It’s an awareness that I am unable to turn off—a fact to which I’m certain my dining partners can attest. There was no denying this when, unsolicited, one of my close friends identified a chipped plate at a restaurant as “a breeding ground for bacteria.” His wide smile made him appear just as proud of himself as I was for his safe food handling knowledge. (I mean, he couldn’t possibly have been mocking me, right?)
My ego aside, I completely understand that not everyone shares my passion. Much to my dismay, you may feel your memory files are better suited for storing birth dates or practice schedules than for remembering how long chicken can be safely stored in the fridge or to what temperature Grandma’s meatloaf should be cooked. But just because you can’t remember the Temperature Danger Zone (try as I might to instill it in you), it doesn’t mean you shouldn’t be aware of food safety practices.
Enter HomeFoodSafety.org
This site is a collaboration of the American Dietetic Association and ConAgra Foods to raise awareness about safe food handling in the home. Be still my heart. There you can find food safety basics falling into four general categories: wash, separate, cook & refrigerate, handy tip sheets such as a Freezer/Fridge Storage Chart & Four Easy Steps to Reduce Foodborne Illness, a kids’ section, and perhaps the most fun part (at least to me): an interactive kitchen quiz: How Safe is your Kitchen?
This site is chock-full of answers to all of your nagging food safety questions from Is it ok to thaw meat on the counter? (No.) to Are sponges safe to use? (Yes, if they’re properly cleaned.) I found this FAQ particularly helpful:
Which kind of cutting board is best to use, plastic or wood?
Plastic, wood, marble or acrylic — you choose. But what’s important is that you follow these guidelines:
- Always use two cutting boards: one strictly to cut raw meat, poultry and seafood; another for ready-to-eat foods like breads, fruits and vegetables.
- Wash cutting boards thoroughly in hot, soapy water after each use.
- Discard cutting boards that are worn with cracks, crevices and excessive knife scars.
Taking a few minutes to do a little research before you prepare your meals can prevent an unfortunate gastrointestinal issue in the future. Print some guides to store on your fridge or in your recipe binder. And then take that quiz. You may just be surprised by what you learn.
How did you do? Care to share your score in the comments? I got 8 out of 9 correct. (Question #8 got me—we follow different guidelines in food service.) Did you learn something new?
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For helping spread the word about the importance of home food safety, I was entered into a drawing for a $15 Starbucks gift card and an iPad through Summertime Food Smarts, a contest run by the American Dietetic Association and ConAgra Foods’ Home Food Safety program. Home Food Safety is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling foods. Learn more at www.homefoodsafety.org
