Safe Food Preparation 375
Safe Food Preparation
Preparing food for the family is the
center of home life. But food itself, and
the surfaces on which it is prepared,
can carry many kinds of germs.
Eating food or drinks contaminated
with germs can cause food poisoning,
stomach pain, cramps, diarrhea,
swollen belly, parasites, fever, hepatitis,
typhoid, weakness and dehydration,
constipation, and other problems.
Because germs are invisible, they can cause
illness even in kitchens that look clean.
Reduce food-borne illness at home
Spoiled food — Throw away food that smells bad, or has mold on it, or strange
textures. Do not eat food from cans that are dented or bulging because the
food inside is spoiled by germs that are already inside the can.
Food handling — Wash hands before and after preparing food.
Food surfaces — Clean dishes, pots, and surfaces where food is prepared with
hot water and soap before and after preparing food and eating. To remove
germs from cloths used to clean kitchen surfaces, wash the cloths with soap
and hang them in the sun to dry, or iron them.
Fruits and vegetables — Wash or peel all fruits and vegetables before eating.
Cooking — Heat kills germs. To make sure food is safe, make sure it is
well‑cooked, and eat it soon after it is prepared. Cook meats until they are no
longer bloody or red in color. Cook eggs until the yolks and whites are firm.
Cook fish until it flakes easily with a fork.
Meat handling and storage — Because germs from raw meat, chicken, and
seafood spread easily to other foods, store meat separately or wrap it carefully
so juice does not drip onto other foods. Use a separate cutting board and knife
when preparing meat, and clean cooking tools well with hot water and soap
before cutting other foods. It is not safe to place cooked food on a plate or
surface that held raw meat.
Safe food storage — Store leftover food safely in secure containers in a cool and
dry place, and dispose of trash right away. (See Chapter 12 and Chapter 15 for
ways to safely store food and crops.)
A Community Guide to Environmental Health 2012