Food Safety

The Basics

How Food Poisoning Happens

• Foodborne illness^ⓘ
• Most cases are preventable with basic practices
• Many common kitchen behaviors increase risk^[2]

The Big Four Rules

1. Clean — wash hands and surfaces often

2. Separate — don't cross-contaminate

3. Cook — to safe temperatures

4. Chill — refrigerate promptly

Whos Most at Risk

• Young children and elderly
• Pregnant women
• People with weakened immune systems
• Food safety knowledge varies significantly^[3]

Temperature Control

The Danger Zone

• Danger zone^ⓘ
• Bacteria can double every 20 minutes in this range
• "When in doubt, throw it out"

Cooking Temperatures

• Many people use unreliable methods to check if meat is done^[5]
• Use a food thermometer — its the only reliable method
• Chicken and poultry: 74C / 165F
• Ground beef: 71C / 160F
• Beef steaks/roasts: 63C / 145F (medium rare)
• Pork: 63C / 145F
• Fish: 63C / 145F

Refrigeration

• Keep fridge at 4C / 40F or below
• Refrigerate leftovers within 2 hours
• Defrost in fridge, not on counter
• Thawing at room temperature is a significant risk factor^[6]

Cross-Contamination

What It Is

• Raw meat juices spreading to ready-to-eat foods
• Using same cutting board for raw meat and vegetables
• Even small contamination can cause illness^[7]

Prevention

• Use separate cutting boards for raw meat and vegetables
• Wash hands after handling raw meat
• Never place cooked food on plate that held raw meat
• Clean surfaces between tasks
• Wash produce before eating

Common Mistakes

• Many risky behaviors are habitual and unintentional^[8]
• Rinsing raw chicken (spreads bacteria via splashing)
• Using dish towels for multiple purposes
• Not washing hands between tasks

Common Bacteria

Salmonella

• Salmonella^ⓘ
• Significant health burden globally^[10]
• Cook eggs thoroughly; avoid runny yolks for at-risk groups
• Keep raw eggs and meat separate from other foods

E. coli

• E. coli^ⓘ
• Cook ground beef thoroughly (no pink in middle)
• Wash produce, especially leafy greens
• Avoid unpasteurized products

Bacillus cereus

• Bacillus cereus can survive cooking^[12]
• Commonly associated with rice and pasta
• Refrigerate cooked grains promptly
• Dont leave rice at room temperature

Listeria

• Listeria^ⓘ
• Pregnant women should avoid deli meats unless heated
• Keep fridge clean; Listeria grows in cold
• Check for recalls

High-Risk Foods

Poultry and Eggs

• Always cook thoroughly
• Dont wash raw chicken (spreads bacteria)
• Use pasteurized eggs for dishes with raw eggs

Seafood

• Raw and undercooked seafood carries significant risk^[14]
• Cook fish to 63C / 145F
• Only eat raw fish from reputable sources
• Pregnant women and immunocompromised should avoid raw seafood

Deli Meats and Soft Cheese

• Heat deli meats until steaming for at-risk groups
• Avoid soft cheeses made with unpasteurized milk
• Listeria risk is real^[15]

Sprouts

• Raw sprouts have caused many outbreaks
• Cook sprouts to reduce risk
• Avoid raw sprouts if immunocompromised

Expiration Dates and Food Waste

Understanding Labels

• Best before^ⓘ
• Use by^ⓘ
• Sell by^ⓘ

The Waste Problem

• People waste safe food due to misunderstanding dates^[19]
• Cosmetic imperfections don't mean food is unsafe
• Trust your senses for most foods

When to Throw Out

• Mold on bread, soft fruits, soft cheese (cut off mold on hard cheese)
• Off smells or slimy texture
• Canned food with bulges or leaks
• Any food left in danger zone too long

Practical Kitchen Tips

Handwashing

• Before and after handling food
• After handling raw meat
• After touching face, phone, garbage
• Soap and water for 20 seconds minimum

Storage

• Raw meat on bottom shelf (prevents drips onto other food)
• First in, first out (use older items first)
• Dont overfill fridge (air needs to circulate)
• Label and date leftovers

Cooking

• Use food thermometer
• Dont rely on color alone
• Rest meat after cooking (temperature continues to rise)
• Reheat leftovers to 74C / 165F

Common Myths

---