The Big 4!

Summer is in full swing!

Traditionally that means we're getting ready for BBQs, Pool Parties, 4th of July Festivities and Backyard Beers. Most of our summer gatherings are centered around one thing... my Favorite "F word!"

Nooooo....not friends!

FOOD!!!! 

That FS Guy is here to hopefully spare you from a trip to the ER or Urgent Care because of Food Poisoning. So let’s get down to it and talk some basic practices.

Four things to remember: Clean, Separate, Cook, Chill.  Also referred to as the Core 4!

Clean 
​This one should be pretty obvious. Foodborne bacteria can’t be seen, tasted or smelled. These microorganisms can make you sick if ingested, and they spread through contact with cutting boards, utensils, countertops and food – so ready, set, CLEAN! Make sure you also wash your produce!! 
​REMEMBER: Wash Hands and Surfaces Often. 

Side note: DO NOT wash your meats. Proteins that will be cooked are more likely to spread disease by splash-back than otherwise. The water is also likely to drive surface bacteria into the meat. 
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Separate 
Contamination! This is something we want to prevent ... and the most effective way to prevent cross contamination is by separating our products! It is crucial to keep raw materials, especially meats, from contact with ready to eat product.

• Get yourself in the habit to divide your items when grocery shopping! It's a great habit to get into and will be easier to cross over at home!  Especially raw meats, poultry, seafood and eggs. Most Grocery Stores have plastic bags you can slip your products into to keep the juices from leaking. If not, snag some as you walk by the produce section.

• Use dedicated cutting boards. One for meats and one for vegetables and produce. 
• Use a fresh clean plate for cooked product. Never use the same plate the raw product was brought out on.  
• Sauce that is used to marinate raw meat, poultry or seafood should not be used on cooked food unless it is boiled first to destroy any harmful bacteria

REMEMBER: Get it Straight – it’s Safer to Separate
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Cook
Always insure your feast is fully cooked by using a thermometer.
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NEVER use color as an indicator of meat being cooked. My personal favorite is the Thermoworks, Inc. line of probes (my go to tool is the ​Thermapen). It's reliable, can withstand my wife's abuse and is simple to use and read. When you take the time to use a thermometer, you're ensuring your meat, poultry, seafood, egg products, leftovers and casseroles are cooked to safe temperatures and harmful bacteria's are destroyed.

How to check your meats temp:

• Probe the center of the thickest portion being careful to avoid and not to hit bone, fat or gristle.
• Poultry and ground or mechanically tenderized meats should be cooked to 165F.
• Fish, steaks and roasts should reach 145F.
• Clean your food thermometer with hot water and soap after each use.

Remember: Cook your foods to Safe Temps and USE a Thermometer 

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Chill
The fourth of the Big Core 4 is Chill. You'll want to make sure that you refrigerate your foods immediately when not being used. The colder temperatures slow down enzymes that can cause spoilage and reduce the growth of harmful bacteria, thus reducing your risk. Make sure you keep your refrigerator at 40F or lower and your freezer is below 0F. 

• Refrigerate your groceries, especially your proteins and perishables as soon as you get them home.

• Food, both cooked and uncooked, should never sit at room temperature for more than 2 hours. 
• Cold air must circulate to help keep food safe so do not over stuff the fridge. GROCERS need to remember this as well!!! This is a VERY bad habit!
• Put left overs in shallow containers to cool quicker once refrigerated 
• Thaw foods properly. Do NOT thaw at room temperature. Thaw in the refrigerator, cold water or in a microwave otherwise harmful bacteria can rapidly grow at room temperature

Remember: CHILL out quickly. Below 40F within 2 hrs
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Slainte'
James
That Food Safety Guy

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