Food Safety and Preparation Key to Avoiding Foodborne
Illnesses
June 22, 2007, DENVER - Consumer protection
experts from the Colorado Department of Public Health and
Environment Friday urged individuals to cook and store their
food carefully during celebrations such as the Fourth of
July and throughout the summer to prevent foodborne illness.
Susan Parachini, Retail Food Program manager for the
department’s Consumer Protection Division, said, “Whether
hosting a barbecue gathering or cooking for yourself or
family, please remember to cook foods thoroughly and store
them promptly at appropriate temperatures.”
“Too many people become ill unnecessarily because of
improperly prepared and stored food or by food that has been
cross-contaminated, she added.”
Parachini provided the following food safety tips for a
healthy summer barbecue:
Buy a cooking thermometer and use it. Cook all ground
beef until an internal temperature of 155 F has been reached
for at least 15 seconds to completely kill all E. coli
bacteria. Cook all chicken to 165 F.
Avoid cross-contaminating foods by always using a clean
plate or tray for cooked food items such as hamburgers,
hotdogs, chicken or other grilled items. Do not re-use the
plate that the uncooked items were stored on unless it has
been washed, rinsed and sanitized.
Keep all cold foods at 41 F or below. Do not keep foods
containing meat, milk, eggs, fish or poultry at room
temperature for more than four hours. If these foods are
kept at room temperature for more than four hours, toss
them.
Thoroughly clean cutting boards, knives and other
utensils with hot, soapy water and rinse them with clean
water. Sanitize utensils after preparing raw foods and foods
that do not require further cooking. A sanitizing solution
can be prepared using 1 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, eating, drinking or smoking. Also, wash
hands between handling raw food, particularly raw meat or
poultry, and food that will not be cooked further.
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
Department of Public Health and Environment’s Consumer
Protection Division at 303-692-3620. |
