Megan Davenport, a UConn Extension summer intern with Hartford County 4-H teaches us about food safety and why it’s important for you and your family. Learn about the four guidelines to food safety, date labels, and much more.
Basic Food Safety Practices at Home
What made you sick? Is it food you cooked at home?
While we continue to blame farmers, processors, food- service and restaurants for making the food that makes us sick, the fact is that home cooks are quite likely to handle food in a way that results in a foodborne illness. The safety of our food supply is the responsibility of all who grow, process, sell, prepare and eat food.
The “rules” for safe food handling can seem overwhelming. However, if you take these five small steps, you can have a big impact on the safety of your food at home. Save these on your fridge for a few days and see if you can make these habits part of your everyday food prep routine.
- Keep your kitchen, utensils, and hands clean.
- Handle raw and cooked foods with care.
- Use a food thermometer.
- Use a refrigerator thermometer.
- Get leftovers into the refrigerator ASAP after eating.
More detail on each of these food safety tips is in the full article at http://s.uconn.edu/fsathome.