FOOD SAFETY

Sandra Ryan R.D.
Nutritionist
Iowa Department of Public Health

Elisabeth Schafer Ph.D.
Associate Professor - Extension Nutrition and Health Specialist
Iowa State University

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Safe storing, preparing, and serving of foods are as important as serving a balanced diet. Although the American food supply is quite safe, many children and adults get sick from eating food that is not properly handled. Follow these food safety guidelines carefully whenever you buy, store, prepare, or serve food:

• Do not buy foods in dented or bulging cans or in opened or broken packages. Buy only frozen foods that contain few ice crystals. Buy firm, ripe fresh fruits and vegetables without holes or large bruises.
  
• Rinse fruits and vegetables before use.
  
• Store foods at proper temperatures. Keep frozen foods frozen, and do not refreeze foods that have been fully thawed. Check the temperature of the refrigerator and freezer occasionally to be sure that they are cold enough (40 degrees Fahrenheit for the refrigerator and 0 degrees for the freezer). Store room temperature foods in covered containers, off the floor.
  
• Thaw meats in the refrigerator. You may use the microwave to thaw meats if they will be used immediately. Never thaw meat on the counter.
  
• Cook meats thoroughly.
  
• Wash hands, cutting boards, counter tops and utensils thoroughly with hot, soapy water before preparing food. If you plan to use the same cutting board to cut meat, poultry, or fish, and then to cut vegetables, wash the cutting board and utensils with bleach between these activities. Wash hands frequently while preparing food, or wear plastic gloves to avoid spreading infections.
  
• Sanitize surfaces with a fresh bleach solution of 1 tablespoon of bleach to 1 quart of water or 1/4 cup of bleach to 1 gallon of water. Pour this mixture in a spray bottle and mark it "Bleach Spray." This mixture also can be used as a dipping solution to sanitize dishes that are hand-washed.
  
• When serving foods to children family-style, use special utensils (such as red plastic spoons and knives with red vinyl tape on the handles) as serving utensils. Teach children that these utensils are not to be licked, put in the mouth, or touched (except handles) with the fingers. Adults sitting at the table can monitor the children's actions and replace serving
  utensils, if necessary.
  
• Keep hot foods hot and cold foods cold while serving. Bacteria grow best at room temperature. Never leave foods at room temperature for more than two hours, and discard foods that may not be safe.
  
• Store any unserved foods immediately. Cover and store foods at the appropriate temperature. Foods placed on children's plates but not eaten should be discarded.
  
• Large batches of warm food should be divided into smaller containers and refrigerated in order to cool quickly.