RANDOLPH AIR FORCE BASE, Texas –
Warm weather is in full gear, and this means more cook-outs! With so much fun around us, sometimes we forget basic food handling practices, which could cause a food borne illness.
Food borne illnesses are caused from eating food that is contaminated with certain disease causing bacteria, viruses, parasites or toxins. Food borne illness is also caused by eating foods contaminated with poisonous chemicals.
An estimated 24 to 81 million people become ill from food resulting in an estimated 10,000 deaths every year. For many victims, food borne illness may only result in discomfort or lost time from work. For some, especially preschool age children, the elderly, and those with impaired immune systems, food borne illness is more serious and may be life threatening.
Research has shown that consumers may not understand the meaning or importance of properly cooking meats. It is important to adhere to USDA-mandated warning labels for proper cooking. Meats, when they are cooked for a time and at a temperature that kills microorganisms, will not cause food borne illness.
Food borne illness can be prevented by following a few simple steps:
· Use only high quality foods and purchase it from approved sources.
· Wash hands frequently and thoroughly with warm soapy water for 15-20 seconds, especially after using restrooms.
· Sanitize equipment, equipment utensils and any food contact surfaces with two teaspoons of bleach per gallon of water.
· Keep cold foods cold and hot foods hot; keep potato and macaroni salads under ice and use within four hours.
· Cook potentially hazardous foods, such as beef or chicken, thoroughly to kill any germs. · Cook hazardous foods to at least 165 degrees and keep them over 140 degrees on the serving line.
· Most importantly, keep hazardous foods out of the hazardous temperature zone, 41-135 degrees. If hazardous foods have been in the "danger zone" more than four hours do not eat them.
If you have any questions, please call the Public Health office at 652-2456. Approval for fund raisers involving the sale of food must be coordinated through Public Health.