Listen to Food Safety Interview with Kendrik

Speaking Points – Radio Interview

TEMPORARY FOOD

●  Purpose: To make sure food that is served to the public is done so in accordance with safe practices.

●  When you go to an event or celebration you don’t want to have to worry about whether or not you will get sick

SUMMER FOOD

  • This the season for outside BBQs, family reunions, picnics, camp trips, etc.
  • How often, when preparing a meal for family and friends, do we think about how each food item is being prepared?
    • Many variables can contribute to food-borne illness, some of the bigger areas of concern, that are within one’s control, are hand-washing, cross-contamination, storage, and cooking temperatures.
  • Hand-washing:
    • How often do you wash your hands when preparing food? Do you use soap and water each time you wash? How do you wash your hands and for how long?
    • Especially during the summer months more often larger parties happen outside at a park, backyard, etc. When we are outside how often do we think about where the nearest handwashing sink is?
    • What items do you have to touch on the way to the sink and on the way back (door handles, faucets, etc.)
    • When approving various food vendors for operation we require each booth to have a handwashing sink located in the booth. Many people will get a camping water storage container with a spigot, set it on a table with a 5-gallon bucket below to catch the wastewater, get some soap and paper towels and you got yourself a temporary handwashing sink.
      • Just makes sure that wastewater is collected in a 5-gallon bucket or some other container and that it is disposed of properly into a sewer system (i.e. in the toilet, down the tub drain, etc.)
  • Cross-contamination: is the physical movement or transfer of harmful bacteria from one person, object, or place to another
    • Mainly we are worried here about ready-to-eat food, kitchen tools, and surfaces becoming contaminated with raw food products, things like meat and poultry.
    • Microbes can be transferred from one food to another by using the same knife, cutting board, or other utensils without washing each item or surface between uses.
    • Fully cooked food can become re-contaminated if it comes in contact with other raw foods or drippings from raw foods
  • Storage and Cooking Temperatures:
    • Many pathogens need to multiply to a larger number before enough are present in the food to cause disease
    •  In general, refrigeration or freezing prevents virtually all bacteria from growing
      • Pathogens can only grow when they have optimal conditions.
      • Food Danger Zone: 41°F-135°F
  • The longer food stays in the danger zone the higher the chances of becoming sick
  • If food is heated sufficiently, parasites, viruses, and most bacteria are killed.
    • How many of us own a Thermometer that has the capabilities to check internal temperatures?