8 Food Safety

Food safety and illness

Food safety means preventing illness or injury caused by food. Hazards can enter at any stage, from growing and harvesting through preparation and serving. Food may contain harmful hazards even when it looks, smells, and tastes normal.

A Foodborne hazard is anything in food that can cause illness or injury. Foodborne illness may cause nausea, vomiting, diarrhea, stomach cramps, or fever. Symptoms may begin within hours or take days to appear, depending on the hazard. Very young people, older people, pregnant people, and people who are immunocompromised can face greater risks from some infections.

Types of food hazards

Food hazards fall into several groups, and more than one kind of hazard may be relevant to food safety.

• Biological hazards include disease-causing bacteria, viruses, and parasites. Examples include Salmonella, Campylobacter, norovirus, and parasites carried in contaminated water or undercooked foods. Some bacteria can produce toxins in food.

• Chemical hazards include pesticide residues, cleaning chemicals, heavy metals, and naturally occurring toxins. Incorrect chemical storage or use can contaminate food.

• Physical hazards include foreign objects such as glass, metal, stones, or hard plastic, which may cause injury or choking.

• Food allergens are ingredients that can trigger allergic reactions in susceptible people. In the United States, the nine major food allergens are milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

How hazards spread

Contamination is the unintended presence or transfer of a hazard into food. It can occur through contaminated water or ingredients, soil or animal sources, food handlers, equipment, pests, or unsafe storage.

Cross-contamination happens when a hazard moves from one food or surface to another. For example, raw chicken juices can touch salad ingredients, or a knife used on raw meat can be reused without washing.

Allergen cross-contact is the unintended transfer of an allergen to food that is not meant to contain it. Even a small amount may matter to someone with an allergy. Prevent it by checking ingredient labels, keeping allergen-containing foods separate, and thoroughly cleaning hands, utensils, and food-contact surfaces before preparing allergen-free food.

Clean, separate, cook, and chill

A useful routine is Clean, Separate, Cook, Chill. Using safe water and raw materials is also important.

Clean

Wash hands with soap and water for at least $20$ seconds before preparing food and after handling raw foods, using the restroom, coughing, or touching waste. Wash utensils, cutting boards, and counters with hot, soapy water after use. Clean first to remove food residue; then sanitize food-contact surfaces when appropriate.

Rinse fresh produce under running water. Do not wash raw meat, poultry, or eggs, because splashing can spread germs around the kitchen. Keep chemicals away from food and food-contact equipment, and use safe water and ingredients from reliable sources.

Separate

Keep raw meat, poultry, seafood, and eggs apart from ready-to-eat foods. Use separate cutting boards and utensils, or wash them thoroughly between tasks. Store raw animal foods in leakproof containers below ready-to-eat foods in the refrigerator so drips cannot contaminate them.

Cook

Use a food thermometer because color, texture, and cooking time alone do not reliably show whether food has reached a safe internal temperature. Measure the thickest part and avoid touching bone. Common U.S. minimum temperatures are:

• Whole cuts of beef, pork, veal, or lamb: $145^\circ\text{F}$ ($63^\circ\text{C}$), followed by a $3$-minute rest.

• Ground meats other than poultry: $160^\circ\text{F}$ ($71^\circ\text{C}$).

• Poultry, including ground poultry and stuffing: $165^\circ\text{F}$ ($74^\circ\text{C}$).

• Fish and shellfish: $145^\circ\text{F}$ ($63^\circ\text{C}$).

• Egg dishes: $160^\circ\text{F}$ ($71^\circ\text{C}$); leftovers: $165^\circ\text{F}$ ($74^\circ\text{C}$).

Chill

Keep refrigerators at $40^\circ\text{F}$ ($4^\circ\text{C}$) or below and freezers at $0^\circ\text{F}$ ($-18^\circ\text{C}$) or below. Refrigerate perishable foods within $2$ hours, or within $1$ hour when the surrounding temperature is above $90^\circ\text{F}$ ($32^\circ\text{C}$). Divide large amounts of leftovers into shallow containers so they cool quickly. Keep hot foods at $140^\circ\text{F}$ ($60^\circ\text{C}$) or above until serving. Freezing slows the growth of many germs but does not reliably destroy them.

Applying the practices

After preparing raw chicken, place it on a clean plate rather than the plate that held it raw. Wash your hands, knife, and cutting board before using them for vegetables. Cook the chicken until a thermometer reads $165^\circ\text{F}$ ($74^\circ\text{C}$) in its thickest part. Refrigerate leftovers promptly in shallow containers.