Don't let food illness spoil the fun
The kitchens at camps and conference centers across the country are often busy with staff working to feed many campers at once. In most cases, there are no problems with the preparation and serving of food. However, sometimes safety and cooking procedures are overlooked and lead to foodborne illness, and the results can be deadly. In fact, the CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
Train your staff to be diligent in maintaining best practices while cooking and serving food. When in doubt, staff should always err on the side of safety.
Clean Foods and Cooking Surfaces
In a recent study, it was found that 65 percent of consumers did not wash their hands before starting meal preparation. What actions does your staff take prior to preparing food?
Follow the three main steps of cleaning to prepare for a meal:
Wash hands with soap and water for at least 20 seconds
Clean working and preparation surfaces with hot water and soap before and between preparing each food item
Rinse produce to remove any harmful residual chemicals or bacteria
Separate Foods to Prevent Cross Contamination
According to FARE, every 3 minutes, a food allergy reaction sends someone to the emergency department – that is more than 200,000 emergency department visits per year. Are you considering the effects of cross-contamination when preparing meals?
Follow these food separation steps to prevent foodborne illness and allergic reactions:
Separate raw meat, poultry, seafood, and eggs from other foods
Use separate cutting boards, wrapping materials, plates and utensils - clean these between use for each food type
When marinating meats, do not re-use liquids such as marinades on cooked foods
Cook Foods to Safe Temperatures
Safely cooking food is a matter of temperature. Foods need to reach an internal temperature high enough to kill bacteria that can cause foodborne bacteria and illness such as Salmonella, E. coli, Norovirus, and Listeria. How do you check to ensure your food is properly cooked?
Consider the following while cooking to prevent the spread of illness:
Color is not a reliable indicator of safety - always check internal temperatures with a food thermometer to determine if your food is done
Clean your food thermometer with hot water and soap after each use
When microwaving food, make sure the food is heated to safe temperatures with no cold spots
Hold Food at Safe Temperatures - Avoid the Danger Zone
According to the USDA, bacteria grow most rapidly in the range of temperatures between 40° and 140°F, doubling in number in as little as 20 minutes. Do your food handling practices foster the growth of bacteria?
Prevent the growth of bacteria and keep your people healthy by following these tips:
Never leave cold foods out of refrigeration for over 2 hours.
Warm and stir the food at regular intervals as this will help distribute heat evenly throughout the food.
Discard any perishables left out at room temperature for more than two hours unless you’re keeping it hot or cold.
For additional recommendations for maintaining safe food temperatures, visit Serving Up Safe Buffets.
When in storage and when thawing, cold foods must be kept cold. Do you chill your foods correctly?
Follow the three main steps of food chilling:
Keep refrigerators at and freezers at an appropriate temperature – check temperatures daily
Refrigerate food within two hours of purchase or use
Thaw foods properly in the refrigerator, cold water, or the microwave - do not thaw foods at room temperature
We’re here to help! For additional questions, contact Church Mutual Insurance Company’s Risk Control Central.