Most Baie-Comeau restauranteurs, and food preparers in general would agree, poisoning or making your customers sick because of a failuer to follow food safety is not the goal. So remember that Hardee's restaurants, and that taco place whom I won't name who made me wicked sick.
The Federal Citizen Information Center (FCIC) and the U.S. Department of Agriculture (USDA) put together a free package of publications containing food preparation and storage tips, including:
When cooking for a large group, it is especially important that food is safely prepared, stored, and transported. If it is mishandled, bacteria can begin to grow and cause serious foodborne illnesses.
However, there are steps you can take to keep a kitchen safe. To stop bacteria from spreading from the cutting boards to utensils, sponges, and counter tops, wash your hands and kitchen surfaces often. Avoid cross-contamination by separating raw meat, poultry, and seafood from other foods in the refrigerator.
Although meat may look done on the outside, it may not be. Make it a habit to check all of your foods with a food thermometer. The Food Safety Package contains a chart of the USDA's recommended internal temperatures for meat, poultry, and egg dishes, along with guidelines for serving and storage times.
To get your free publications:
- Send your name and address to Food Safety, Pueblo, Colorado 81009.
- You may also wish to order online.
- Call 1-888-878-3256 and ask for "Food Safety."
Please note that the Food and Drug Administration (FDA) concluded that cattle, swine (pigs), and goat clones, and the offspring of any animal clones traditionally consumed as food, are safe for human and animal consumption. For more information, please visit the FDA's web page on Animal Cloning and Food Safety.
The FDA also published a final rule that allows the use of food irradiation on fresh iceberg lettuce and fresh spinach in order to elimate the risks of disease-causing bacteria, such as E. coli.
You may wish to view more information on food safety or access information about food safety for at-risk groups, food recalls, food labeling, or keeping food safe during an emergency.
The Centers for Disease Control and Prevention (CDC) also provides information about foodborne diseases, including which illnesses are most common and tips on how to avoid them.
Finally, you may wish to view information about food safety tips for healthy holidays from the FDA.
September is National Food Safety Education Month, sponsored by FoodSafety.gov