Food Preparation Key to Avoiding
Foodborne Illnesses
DENVER—Consumer protection experts from the Colorado Department of Public Health and Environment’s Consumer Protection Division Tuesday urged Coloradans to prepare their food carefully during July 4th celebrations and throughout the rest of the summer to prevent foodborne illness.
Jeff Lawrence, retail food program manager for the department’s Consumer Protection Division, said, “Whether you’re hosting a barbecue or just cooking for yourself, please remember to prepare and store food carefully.
“Too many people become ill unnecessarily because of improperly prepared food or by food that has been cross-contaminated.”
Lawrence provided the following food safety tips for a healthy summer barbecue:
- Buy a thermometer and use it. Thoroughly cook all ground beef until an internal temperature of 155 degrees Fahrenheit has been reached. If this is done, E. coli bacteria are killed completely. Cook all chicken to 165 degrees Fahrenheit.
- Keep all cold foods at 41 degrees Fahrenheit or below. Do not keep foods containing meat, milk, eggs, fish or poultry at room temperature for more than four hours.
- Make it a practice to thoroughly clean with hot soapy water, rinse with clean water and sanitize cutting boards, knives and other utensils before and after preparing raw foods and foods that do not require further cooking. A sanitizing solution can be prepared using one tablespoon of bleach per gallon of water.
- Always wash hands with hot soapy water for at least 20 seconds after using the bathroom, changing diapers, sneezing, coughing or eating, drinking or smoking. Also, wash hands between handling raw food and food that will not be cooked further, particularly when raw meat or poultry is involved.
- Dispose of any food product that has been recalled. If instructed, return any recalled product to the retailer where the item was purchased.
For more information about food safety, call the Colorado Department of Public Health and Environment’s Consumer Protection Division at (303) 692-3620.
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