Tips to prevent foodborne illness

This post was originally published by Seymour Johnson AFB - Seymour Johnson Headlines

December 13, 2012 in North Carolina, Seymour Johnson Air Force Base by clevine

The U. S. Food and Drug Administration (FDA) encourages consumers to pay special attention to the handling and preparation of foods during the holiday season. Keep in mind that the elderly, children and individuals with weakened immune systems - including pregnant women - are especially at risk of foodborne illnesses. To help ensure that holiday foods are not only delicious but also safe, the FDA suggests taking the below steps to reduce the risk of foodborne illnesses:

Clean: Wash hands often and for at least 20 seconds. Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item. An approved kitchen sanitizer (or homemade solution of one teaspoon of chlorine bleach to one quart of water) can be used on cutting boards and counter tops periodically since bacteria can spread throughout the kitchen.
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