Food Safety
Food Safety
To avoid microbial food borne illness:
- Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed.
- Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.
- Cook foods to a safe temperature to kill microorganisms.
- Chill (refrigerate) perishable food promptly and defrost foods properly.
- Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.
- Reduce the incidence of dental caries by practicing good oral hygiene and consuming sugar- and starch-containing foods and beverages less frequently.(Information provided by the USDA, 2005
- For more food safety information visit this USDA site:
http://www.fsis.usda.gov/Fact_Sheets/Basics_for_Handling_Food_Safely/index.asp
Anyone suspecting a foodborne illness is asked to report to the Minnesota Foodborne Illness Hotline 1-877-366-3455 or 1-877-FOOD ILL. Your call to the hotline helps the Minnesota Dept of Health identify foodborne illness outbreaks in Minnesota and helps prevent the spread of illness to others. Foodborne illness is cased by ingesting germs or toxins in food. Common types of foodborne illness usually include diarrhea or vomiting lasting 12-48 hours. Other types of foodborne illness may last several days, or include fever or bloody diarrhea.
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