Food-Born Illness

I have had several years of experience working in the food-service industry mostly in the back of the house working as a chef. One of the most important things if not the most important is food handling and storage. That is especially true today as we are dealing with the Coronavirus. Food-borne illness is not just limited to the virus but bacteria, parasites, mold, and fungi. Although short, this week's blog will focus on 5 tips to keep your food safe and healthy. Practice these and stay safe and healthy.

Thaw frozen foods, especially high protein foods safely. The best way to do this is in the refrigerator. Depending on the size this may take a few days but will guarantee that pathogens won't contaminate the product.

Avoid cross-contamination, in other words, don't use the same equipment on one food product and then directly on another. Things like cutting boards and knives are the biggest perpetrators of cross-contamination.

Serve foods safely. I always say it is important to keep the hot food hot and the cold food cold. The temperature danger zone is between 40 and 140 degrees. This zone is where pathogens thrive. Keep cold food below 40 degrees and hot food over 140 degrees.

Cleaning and sanitizing your kitchen and equipment is essential. Cleaning refers to removing food particles and sanitizing refers to disinfecting. I always keep a container of wipes right by my sink. I use them both before and after cooking a meal.

Most important is to practice good personal hygiene. Most important is to wash your hands thoroughly in hot water. Do not prepare food with any open cuts or sores and if you have to cough or sneeze keep your hands from your face and never sneeze directly over the food.

We are obviously living in a period of time that is creating fear, anxiety, and panic across our country. Most importantly if your sick stay at home and don't have anything to do with preparing food, especially if you live with others. I hope you find these tips helpful for your household. Stay safe everyone.