To protect yourself, your family and guests from Salmonella, E. Coli and other food-borne illnesses, follow these key food safety tips”

Wash your hands

• Wash your hands for about 20 seconds with warm water and soap to get rid of the germs that can get into food and make people sick.
• Wash your hands after going to the bathroom, after touching raw meat, fish or poultry, and after taking out the garbage, sneezing, or coughing.

Keep foods safe from cross contamination

• Avoid cross contamination, which occurs when germs from raw foods get onto foods that will not be cooked or fully reheated to 165º F before eating.

• Put raw poultry, meat and fish in the “meat” drawer of the refrigerator, or put them on the bottom shelf in the refrigerator so the juices don’t drip on foods that won’t be cooked.

• Use a hard cutting surface with no splits or holes in it.

• Wash, rinse and sanitize the cutting surface and utensils after cutting raw poultry, meat, and fish, as well as melons. Make a sanitizer with 1 teaspoon of household bleach for each gallon of cool water.

Heat foods to their proper temperature

• In order to kill all bacteria, cook turkey, dressing containing turkey parts, other poultry and wild game to at least 165º F, ground beef and ground pork to 155º F, and fish, shellfish, lamb, other pork, other beef, and eggs to 145º F. (Most people will prefer turkey that has been cooked to an even higher temperature).

• Cold foods should be kept cold (lower than 41º F), and hot foods should be held hot (above 140º F).

Cool and reheat foods properly

• Cool food properly by placing it in uncovered shallow pans in the refrigerator.

• If you are taking prepared food to share with others, be certain that you keep it hot (above 140º F) or cold (41º F or below) during the trip and until it is served.

• If food has been sitting at room temperature for not more than 2 hours, refrigerate it or reheat it. If food has been sitting out for longer than 2 hours, throw it out.

• Take care with leftovers. Be sure the food has been cooled properly, then kept cold on the journey home.

Vegetables and fruit

• Wash and scrub fruits and vegetables under cold running water.

• Scrub the exterior of melons before cutting them, and then keep them cold at 41º F or below.

• Keep “starchy foods” like cooked beans (legumes), rice, potatoes and pasta at 140º F or above, or cold at 41º F or below. Be sure to refrigerate within 2 hours after the meal.

• Keep tofu and other plant protein foods hot (140º F or above) or cold (41º F or below).

• Sprouts must be kept at 41º F or below until used.

Donated foods

Meal programs and food banks see a large amount of food donated around the holidays, and this Thanksgiving is no exception. Public Health encourages your generous food donations, and stresses that the biggest need is for high quality canned protein foods, fruits and vegetables.

If you are donating fresh produce or a perishable food that has been kept continuously refrigerated at 41º F or less, call the donor agency before delivering to make sure that they have refrigerator or freezer space, and that they can accept what you would like to donate.

For additional information on food safety, please visit:

• Public Health’s Food Protection website

• Cooking Turkey Fact Sheet

• Public Health – Seattle & King County www.kingcounty.gov/health

A big part of summer for many people is attending fairs and festivals. There are always fun things to see and experience, including art work, music, games, and rides. One of the biggest draws to these events is the many different types of foods and drinks available.

Because foodborne illnesses increase during the summer months, it is even more important to follow food safety steps. Many foodborne illnesses are caused by consuming foods or beverages contaminated with germs.

Photo by David Ritter

One reason for the increase of foodborne illnesses in the summertime is that people are cooking and eating outside at places such as fairs and festivals more often.

Sometimes, the usual safety controls that a kitchen provides, like thermostat-controlled cooking, refrigeration, and washing facilities, may not be available when cooking and dining at these events.

Remember that food safety practices should be the same at fairs as they are at home: Clean, Separate, Cook, and Chill. Learn more about these steps here, and make this a food safe summer by reducing your risk of foodborne illness.

Consumers

What should a consumer consider before buying food from a vendor?

• Does the vendor have a clean/tidy workstation?

• Does the vendor have a sink for employees to wash their hands?

• Do the employees wear gloves or use tongs when handling food?

• Does the vendor have refrigeration on site for raw ingredients or pre-cooked foods?

• Has the vendor been inspected? Requirements vary by state, but in general temporary and mobile vendors, like those at fairs and carnivals, should have a license to sell food and beverages in a particular state or county.

• Check with the local health department to see if the vendors are licensed and if a food inspection has been completed.

Are there healthy food alternatives to consider at fairs and festivals?

When purchasing food from a vendor, look for healthy options first. If they are not available, consider bringing your own food to save money and calories.

Bringing food from home allows you to eat a healthy meal or snack as a family, while still enjoying the festive atmosphere around you. Don’t forget to keep safe food storage practices in mind.

If bringing food from home, what  are proper food handling and storage practices?

If you bring food to a fair or festival from home, be sure to keep food handling and storage times in mind. Don’t let food sit out for more than two hours. On a hot day (90°F or higher), reduce this time to one hour. Be sure to put perishable items in a cooler or insulated bag. For budget-minded folks, eat before you go to the fair.

What steps can you take to protect you and your family?

Wash Hands Often:

• Find out where hand washing stations are located.

• Always wash your hands right after petting animals, touching the animal enclosure, and exiting animal areas even if you did not touch an animal.

• Always wash hands after using the restroom, after playing a game or going on a ride, before eating and drinking, before preparing food or drinks, after changing diapers, and after removing soiled clothes or shoes.

• Bring hand sanitizers or disposable wipes in case there aren’t any places to wash your hands.

• Directions for washing hands can be found here.

Report Illness:

Anytime you suspect you may have contracted a foodborne illness,report it to your local health department, even if it is after you have recovered. The local public health department is an important part of the food safety system. Often, calls from concerned citizens are how outbreaks are first detected. If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as it is to ill people. Your cooperation may be needed even if you are not ill.

Food Vendors, Community Organizations, and Fair Organizers

Requirements differ by state, but in general temporary and mobile food vendors should apply for a  food license with the fair’s state or county health department.  Many community-based organizations set up booths to sell various foods at local festivals and fairs too. There are special exceptions, but it is better to be safe than sorry—get a license!  Contact information for local and state health departments can be found here.

Fair organizers should try to include a person trained in food safety throughout the planning process, as well as have them present at the fair.

It is important that food safety steps are followed so the food served doesn’t make anyone sick. Try to cook-serve, which means limiting the amount of food preparation performed offsite. In addition, follow the four basic food safety steps:  CLEAN, SEPARATE, COOK, and CHILL. Learn more about these steps here.

Now you’re on your way to a safe and healthy summer! 

PHOTO CREDIT: Ferris wheel by David Ritter.

More Information

• Foodborne Infections FAQs
• Handwashing Podcast for Children 
• Handwashing Tutorial for Adults 
• Foodborne Illness Peaks in Summer – Why?
• Foodsafety.gov
• The Safe Food Handling Fact Sheet

For additional food safety questions, visit the FSIS Virtual Representative, Ask Karen, or call the Meat and Poultry Hotline at 1-888-674-6854 (available in English and Spanish).

Salmonella

Washington health officials are warning consumers not to eat alfalfa sprouts or spicy sprouts labeled “Evergreen Produce” or “Evergreen Produce, Inc.”

These products have been linked  linked to nine cases of Salmonella Enteritidis in Washington; cases have also been reported in Idaho, Montana and North Dakota.

The Washington cases of Salmonella Enteritidis occurred in late May and early June among residents of Benton, Ferry, Grant, Spokane, Walla Walla and Whitman counties. Two individuals have required hospitalization.

• The alfalfa sprouts are packaged in 4-ounce and 16-ounce plastic bags with the Idaho company’s pre-printed labels.
• They are also packaged in 1-pound and 5-pound plastic bags with stick-on labels.
• The spicy sprouts are packaged in 4-ounce plastic bags with pre-printed labels and 1-pound plastic bags with stick-on labels.

People shouldn’t eat any products containing alfalfa or spicy sprouts from Evergreen Produce — discard them immediately, health officials said.

The sprouts were distributed to grocery stores and restaurants in Washington and other Northwest states. The Department of Health is urging markets, restaurants, and delicatessens to check their stock immediately and pull all of these products.

Retailers and wholesalers who have any of the identified sprouts should separate them from other produce and contact their supplier, department officials said.

About 600 to 800 cases of Salmonellosis are reported in Washington state each year. Symptoms usually develop within one to five days of eating the contaminated food and include:

• Diarrhea
• Fever
• Vomiting

Most infected people get better without treatment, officials said, but people who have eaten sprouts and become ill should contact their health care provider.

Salmonellosis can cause serious illness that can lead to hospitalization and even death.

The risk is particularly high for the elderly, people with low immune systems, and the very young.

Salmonellosis can cause serious illness that can lead to hospitalization and even death. People who have eaten sprouts and become ill should contact their health care provider.

For more information:

• Visit the U.S. Food and Drug Administration has information page on the sprout investigation

• Read the Washington State Department of Health’s Salmonella factsheet.

Wash your hands

Wash hands with soap and water for at least 20 seconds before and after handling food. If you’re eating where there’s no source of clean water, bring water, soap, and paper towels or have disposable wipes/hand sanitizer available.

Marinate food in the refrigerator

Don’t marinate on the counter—marinate in the refrigerator. If you want to use marinade as a sauce on cooked food, save a separate portion in the refrigerator. Do not reuse marinade that contacted raw meat, poultry, or seafood on cooked food unless you bring it to a boil first.

Keep raw food separate

Keep raw meat, poultry, and seafood in a separate cooler or securely wrapped at the bottom of a cooler so their juices won’t contaminate already prepared foods or raw produce. Don’t use a plate or utensils that previously held raw meat, poultry, or seafood for anything else unless you wash them first in hot, soapy water. Have a clean platter and utensils ready at grill-side for serving.

Cook food thoroughly

Use a food thermometer to make sure food is cooked thoroughly to destroy harmful bacteria. Refer to the Safe Minimum Temperatures chart for safe internal temperatures for foods. Partial precooking in the microwave oven or on the stove is a good way to reduce grilling time—just make sure the food goes immediately on the preheated grill to finish cooking.

Keep hot food hot and cold food cold

Keep hot food at 140°F or above until served. Keep cooked meats hot by setting them to the side of the grill, or wrap well and place in an insulated container.

Keep cold food at 40°F or below until served. Keep cold perishable food in a cooler until serving time. Keep coolers out of direct sun and avoid opening the lid often.

Cold foods can be placed directly on ice or in a shallow container set in a pan of ice. Drain off water as ice melts and replace ice frequently.

Don’t let hot or cold perishables sit out for longer than two hours, or one hour if the outdoor temperature is above 90°F. When reheating fully cooked meats, grill to 165°F or until steaming hot.

Transport food in the passenger compartment of the car where it’s cooler—not in the trunk.

Put these items on your list

These non-food items are indispensable for a safe barbecue.

• Food thermometer

• Several coolers: one for beverages (which will be opened frequently), one for raw meats, poultry, and seafood, and another for cooked foods and raw produce

• Ice or frozen gel packs for coolers

• Jug of water, soap, and paper towels for washing hands

• Enough plates and utensils to keep raw and cooked foods separate

• Foil or other wrap for leftovers

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

June 27, 2011