Safe food precautions improve healthy habits
By Amanda Stegall
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Assistant Editor
Typical college students rarely have time to prepare full meals for lunch or dinner. However, when the scarce moments occur that we are able to cook and have leftovers for the rest of the week, certain health precautions are not always obeyed.
According to webmd.com, a small action such as washing hands frequently while preparing food is one of the key factors in food safety. Keeping surfaces and hands clean during preparation prevents a wide-scale spread of germs and bacteria into the food.
Webmd.com encourages people to consider the following tips when handling food:
� Shop safely: Raw meats, seafood and eggs can contaminate other foods they touch. Keep these items wrapped in plastic and away from fresh foods in the shopping cart.
� Cook foods safely: Meats and foods that have been in contact with raw meat need to be cooked thoroughly to prevent the growth of bacteria. The specific temperature varies by type of food.
� Store foods safely: Keep food temperatures at safe levels to prevent bacterial growth that can cause illness. For example, perishable foods should be refrigerated promptly, not left out on the counter.
� Follow labels on food packaging: Look for expiration dates on perishable foods before buying or eating them. Also, follow any cooking guidelines provided, such as temperature and cooking time.
� Serve foods safely: Keep hot foods hot at 140 F (60 C) or above and cold foods cold 40 F (4.44 C) or below. Food that might not be safe to eat should be thrown out.
A recent study conducted by the Centers for Disease Control (CDC) found that there are over 200 diseases that are spread through food. These diseases result in 325,000 hospitalizations and 5,000 deaths each year in the United States.
To be safe, the CDC recommends that everyone keep surfaces where food will be prepared sanitized. Also, when cleaning with sponges, the CDC states that microwaving sponges for 15 to 30 seconds every few days will kill the bacteria that are harbored within the fibers.
When storing foods for travel, it is important to keep hot foods hot and cold foods cold. Webmd.com states that perishable foods that are enjoyed on picnics should be kept in a cooler and the cooler should remain closed as much as possible. These foods should be separated from the cooler that contains beverages and will be opened frequently.
In addition, according to webdietitian.com, if food has been sitting at room temperature for up to two hours, immediately reheat it or refrigerate it.
Webdietitian.com also recommends not covering hot food until it has cooled to 45 degrees or lower.
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