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By HELEN W. SMITH -! extension A*ent, Homo Economics
The Extension Home Economists recently participated in a food sanitation training and have been providing training for local restaurants. We each have identified assumptions that we make about the safety techniques that we use in our home when preparing food. We all found areas that needed brushing up for optimum safety. How are you doing with your techniques?
Preventing food poisoning
No one has gotten food poisoning from your food, you say? Maybe and maybe not. Some seven million Americans suffer from food borne illness each year. Often we think that we have the flu, never realizing that we have food borne illness.
The holidays are fast approaching, and many of us are making plans for the “Big Gathering” at our house. Menus are being planned, cleaning is getting under way, and lists are made. While making your food list, give thought to safe food practices. As we become more rushed, we often taken shortcuts that put our family and friends at risk.
Food safety starts at the grocery store. When shopping, plan your trip through the store so that cold items are selected last. This will decrease the time that they are out of refrigeration. Avoid purchasing food that is out-dated or cans that are dented. Frozen foods should be rocksolid. Be sensitive to smell and touch as you make your selections.
When checking out, watch the person bagging your groceries. Be sure that meats and poultry are not bagged with items to be eaten raw such as fruit or vegetables. The meat can contaminate the other foods.
As soon as you purchase the groceries, go straight home and put the groceries away. Oftentimes in cold weather, we make the assumption that the car is cold enough to keep food safe while we “run” one more errand.
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