Most of us assume the food we buy is safe to eat—and that’s largely because several government agencies are working behind the scenes to protect the food supply. The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) work together to monitor food from farms and processing plants to grocery stores and restaurants. Their goal is to prevent foodborne illness before it reaches your plate.

If you have questions about food safety, the FoodSafety.gov website connects consumers with reliable, science-based information on how to handle, store, and cook food safely.

One challenge is that dangerous bacteria are often impossible to detect. Unlike mold, which you can usually see or smell, harmful bacteria cannot be seen, smelled, or tasted. A food may look completely normal and still contain enough bacteria to make you sick. That’s why safe food-handling practices—such as proper handwashing, cooking foods to the correct temperature, and preventing cross-contamination—are so important.

Four Steps For Food Safety

Preventing foodborne illness starts with four simple food safety habits recommended by the FDA:

1. Clean – Wash your hands, utensils, surfaces, and fresh produce.
2. Separate – Keep raw meat, poultry, seafood, and eggs away from salads and ready-to-eat foods to prevent cross-contamination.
3. Cook – Use a food thermometer to make sure foods reach safe internal temperatures.
4. Chill – Refrigerate perishable foods promptly and thaw foods safely in the refrigerator, microwave, or cold water.

These four steps—Clean, Separate, Cook, and Chill—are the foundation of safe food handling at home, school, and work.

Handwashing

Many people became more aware of the importance of handwashing during the COVID-19 pandemic. Proper handwashing helps reduce the spread of respiratory and diarrheal infections and remains one of the most effective ways to prevent foodborne illness.

You should wash your hands before and after preparing food, after using the restroom, after coughing or sneezing, after handling garbage, or after touching animals. 

Five Steps to Proper Handwashing

There is a right way and a wrong way to wash your hands. Quickly rinsing your hands under water and drying them on your shirt may seem convenient, but it does little to remove harmful microbes and can recontaminate your hands. Effective handwashing requires soap, friction, and enough time to remove germs. Table 1.5 describes the appropriate hand-washing method.

What about hand sanitizers?

When soap and water are not available, an alcohol-based hand sanitizer can help reduce the spread of germs. Choose a product that contains at least 60% alcohol and rub it over all surfaces of your hands until they are dry. Keep in mind that hand sanitizers do not remove dirt, grease, or harmful chemicals and are less effective when hands are visibly dirty. Whenever possible, washing your hands with soap and water remains the best way to prevent foodborne illness. 

Food Safety When Buying And Storing Food

Food safety begins before food enters your home. Choosing foods carefully at the store and storing them properly afterward can help prevent foodborne illness and reduce food waste.  Table 1.6  outlines key considerations to follow in the grocery store and at home.

PREPARING, COOKING, AND SERVING FOOD SAFELY

Food safety does not end when groceries are brought home. Proper preparation, cooking, and storage practices can help prevent contamination and reduce the risk of foodborne illness.

Preparing Raw Foods Safely

Raw foods can harbor microorganisms that may spread to hands, utensils, cutting boards, and kitchen surfaces. Although many people associate foodborne illness with raw meat and poultry, fresh produce—especially leafy greens—causes more foodborne illnesses than any other food category because it is often eaten raw and is not cooked to kill harmful microorganisms.^[1]

To reduce the risk of cross-contamination:

• Wash your hands before and after handling raw foods.
• Rinse fresh fruits and vegetables under running water before eating or preparing them.
• Use separate cutting boards for raw meats and fresh produce.
• Wash the tops of canned foods before opening.
• Marinate foods in the refrigerator and discard the used marinade.
• Thaw frozen foods safely in the refrigerator, in the microwave, or in cold water. Never thaw food at room temperature, where bacteria can multiply rapidly.

Cooking Foods Safely

In the previous section, you learned that bacteria grow rapidly at temperatures between 40°F and 140°F.  The goal of cooking is to heat food to a temperature high enough to destroy harmful microorganisms. Because color and texture are not reliable indicators of a safe internal temperature, always use a food thermometer to ensure food has reached the recommended internal temperature, or higher.

Meats and other high-protein foods are among the foods most likely to cause foodborne illness if undercooked. In general, cook beef, pork, lamb, and seafood to 145°F (63°C), ground meats to 160°F (71°C), and poultry and leftovers to 165°F (74°C). When using a microwave, rotate and stir foods during cooking to promote even heating.  Allow whole cuts of beef, pork, and lamb to rest for at least 3 minutes after cooking.

Serving and Storing Cooked Foods

Cooking food safely is only the first step. After cooking, avoid letting food sit in the Temperature Danger Zone (40°F–140°F), where any surviving bacteria can multiply rapidly.

• Keep hot foods at 140°F (60°C) or above.
• Keep cold foods at 40°F (4°C) or below.
• Cover foods to reduce contamination.
• Refrigerate leftovers within 2 hours (or within 1 hour if the temperature is above 90°F/32°C).
• Label leftovers with the date and use them within 3–4 days.

Remember: Keep hot foods hot, keep cold foods cold, and when in doubt, throw it out.

Preventing Cross-Contamination

Cross-contamination occurs when harmful microorganisms are transferred from one food or surface to another. To reduce the risk:

• Wash your hands before preparing food and after handling raw meat, poultry, seafood, or eggs.
• Rinse fresh fruits and vegetables under running water before eating or preparing them.
• Use separate cutting boards and utensils for raw meats and ready-to-eat foods.
• Thaw frozen meat, poultry, and seafood in the refrigerator, in the microwave, or in cold water. Never thaw food at room temperature, where bacteria can multiply rapidly.

attributions

This chapter is an adaptation of “Chapter 17. Food Safety” in Human Nutrition:2020 Edition by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program licensed under a Creative Commons Attribution 4.0 International License.