2008 PRESS RELEASES
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August 21, 2008
GOVERNOR PROCLAIMS SEPTEMBER VIRGINIA FOOD SAFETY MONTH
Contact: Elaine Lidholm, 804.786.7686
Governor Timothy M. Kaine has focused attention on an important topic for the entire Commonwealth by proclaiming September 2008 Virginia Food Safety Month.
Many people including farmers, processors, retailers and regulators play vital roles in ensuring a safe food supply. But once the food has left the store or market, consumers are responsible for maintaining the safety of the food they prepare, serve and store.
What can consumers do to ensure food safety? According to the Virginia Department of Agriculture and Consumer Services (VDACS), the answer is plenty.
Whether you are buying, cooking, serving or storing, there are guidelines to follow to keep food safe every step of the way from store shelf to dinner plate. The key concepts are cleanliness, thorough cooking, proper temperature control and separation of raw and cooked foods to prevent cross-contamination.
Everything that comes in contact with food needs to be as clean as possible, including dishes, cutting boards and utensils. Hands are no exception. They are the number one vehicle for contamination and you should always wash them for at least 20 seconds with soap and warm water before preparing food and during preparation if you handle raw meat, fish or eggs.
Dish cloths, towels and sponges can be breeding grounds for bacteria. Using them to dry dishes, clean pots and pans and wipe counters can spread the problem throughout the kitchen. The solution is to launder cloths and towels frequently in hot water and soak sponges in a mild bleach solution between uses, replacing them every few weeks.
Food safety is an important element in the cooking process. Cooking adds to the flavor of food but its main function is to kill disease-causing micro-organisms. To do this effectively, it is important to cook until the internal temperature reaches the recommended level as shown on a meat thermometer. Meat, poultry, fish, egg dishes and casseroles should be cooked thoroughly in one operation. Do not start the cooking process, interrupt it, and plan to complete the cooking process later.
Bacteria tend to grow well in the temperature danger zone between 40° Fahrenheit and 140° Fahrenheit so to keep foods safe and good to eat, it’s important to maintain cold foods below 40° F and hot foods above 140° F.
When serving food, keep the two-hour rule in mind: Don’t leave perishable foods at room temperature for more than two hours. In warmer weather, reduce the amount of time the food is not refrigerated. Instead of putting large quantities of food out on a buffet table at one time, offer the food in smaller serving dishes and replenish them frequently. To keep hot food hot, consider using a heated serving unit or chafing dish.
When refrigerating leftovers, it is important to cool them as quickly as possible. Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator. Refrigerating foods quickly will keep most harmful bacteria from multiplying.
Don’t cross-contaminate. Keep raw meat, poultry, fish and their juices away from other food. Separation prevents bacteria on raw food from contaminating cooked foods. After cutting raw meats, wash cutting boards, utensils and countertops with hot soapy water. Watch out for cross-contamination, especially when the bags are packed at the grocery store, when food is stored in the refrigerator and throughout the cooking process. Always wash fresh produce under running, potable water before use. Resist the temptation to sample uncooked mixes which contain raw or partially cooked seafood or eggs.
What can you do to keep food safe? You can make food safety an essential ingredient every time you shop, prepare, cook or store food. Click here to find additional food safety information, including VDACS’ guide, Keeping Your Food Safe, and a special children’s section.