Melanie used to be a Utah RD, until the military moved her cute family across the US. But she’ll always be one of our own. Here’s her take on the importance of food safety.

Summertime brings two of my favorite things: picnics and grilling.

However, two of my favorite things sometimes lead to a potentially dangerous, and never fun, thing: food poisoning.

Foodborne illness is no laughing matter.  According to US Health officials, since 2008, there has not been much progress in curbing the two types of pathogens that cause the highest number of reported foodborne illness, Campylobacter and Salmonella (for more information, you can see the article here).  While steps are being taken to set up standards in processing to help reduce those germs, it is our own individual responsibility to practice food safety in our own homes.

I remember in one of my dietetics classes being surprised to learn that most foodborne illness occurs from foods we cook ourselves, not from foods we eat at restaurants.  We then watched a video clip of a couple who thought they practiced good hygiene and food safety at home.  Cameras were set up around their kitchen to record how they prepared a meal.  The cameras revealed several instances of cross contamination, which shocked the couple because they thought they were being careful.  How many of us would be shocked if we saw what we did in our kitchens?

Today, I want to review some basic principles that can help you, and your guests, avoid getting sick.

Be Clean

• Start with a clean work area (whether that be a counter top or a grill and picnic area)
• Wash your hands before you work with food
• Wash your hands after handling raw meat
• Wash your produce to get rid of dirt and contaminants (food poisoning doesn’t just come from undercooked meats)!!
• Wash your hands when switching tasks

Separate

• Separate raw meats from cooked meats
• Use different utensils for raw and cooked meats
• Use separate cutting boards for raw and cooked meats
• Separate foods to be cooked from foods to be eaten raw

This can be a huge area for cross contamination if not taken seriously.

Cross Contamination: When bacteria or germs are spread from one source to another through improper or unsterile equipment or procedures

This is one of my biggest areas where I’ve had to remind people to be careful.  One time I attended a BBQ where the raw beef patties were put onto the grill, cooked, and then put back onto the same plate that the raw patties had been sitting on!!!  Have designated areas for raw foods and cooked foods.

Heat it Up, then Cool it Down

• Cook meats to their proper internal temperature
• Do not leave food sitting at room temperature (never thaw or marinate meat at room temperature)
• Put uneaten foods in the refrigerator within 2 hours of cooking (or within 1 hour if you are outside and the temperature is over 90 degrees F)

Different types of food need to hit certain temperatures in order to be properly cooked.  My sisters make fun of me because I am very passionate about something called the “Temperature Danger Zone,” or TDZ as I affectionately call it.

Temperature Danger Zone: A range of temperatures, 40-140 degree Fahrenheit, in which bacteria can grow and thrive

(I’ve also seen 41-135 degrees mentioned as the TDZ).

www.foodsafety.gov

I would recommend purchasing a food thermometer.  It doesn’t need to be expensive.  It is a great tool in the fight against foodborne illness.  You cannot rely on texture or appearance alone to make sure a food is cooked properly.

When in Doubt, Throw it Out

• Discard leftover foods according to this food safety chart
• If you are uncertain if the food is still good or not, do not eat it (better to be safe than sorry in this case)!