Food Safety Fact or Fiction?

Here are 18 myths and facts about food safety at home.

I know my refrigerator is cold enough – I can feel it when I open it!
Anyway, I have a dial to adjust the temperature. ”
Unless you have thermometers built into your fingers, you need to use thermometer to ensure your refrigerator is at or below 40 °F. And that dial? Important, but it is not a thermometer.!
As many as 43% of home refrigerators have been found to be at temperatures above 40 °F, putting them in the food safety “danger zone” where harmful bacteria can multiply and make you and your family sick!”
Slow the growth of bacteria by using a refrigerator thermometer to tell if your refrigerator is at 40 °F or below. And if it isn’t?
Use that dial to adjust the temperature so it will be colder.
Then, use your refrigerator thermometer to measure again.thermometer

ThermoPro Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe
It’s ok to washed “bagged” greens
Your instinct is to wash produce labeled “washed” “ready to eat” “triple washed”, after all a little more washing wont hurt.
Actually it could increase cross contamination depending on the condition of your hands and how you wash.
They are pre-washed for a reason, enjoy as is!
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Only kids eat raw cookie dough and cake batter. If we just keep kids away from the raw products when adults are baking, there won’t be a problem!
Just a lick can make you sick!
No one of any age should eat raw cookie dough or cake batter because it could contain germs that cause illness. Whether it’s pre-packaged or homemade, the heat from baking is required to kill germs that might be in the raw ingredients.
The finished, baked, product is far safer – and tastes even better!
And remember, kids who eat raw cookie dough and cake batter are at greater risk of getting food poisoning than most adults are.

Cross contamination can’t happen in my fridge
Some bacteria can survive and even grow in a cool, moist place like a fridge.
Keep fruits and veggies away from raw meat, poultry, seafood and eggs.
Wash your fridge with hot water and soap, don’t forget underside of shelves, clean up spills as they happen.

My kids only eat pre-packaged fruits and veggies for snacks because those snacks don’t need to be washed before they eat them.
Giving your kids healthy snacks is a big plus for them!
But just because produce is wrapped, it doesn’t always mean it’s ready to eat as is.
Read the label of your product to make sure it is says: “ready-to-eat,” “washed,” or “triple washed.”
If it does, you’re good to go!
If it doesn’t, wash your hands and then rinse the fruits or vegetables under running tap water. Scrub firm items, such as melons and cucumbers, with a clean produce brush.
Dry with a clean cloth towel or paper towel to further reduce germs that may be present.
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Microwaving kills bacteria in food
Microwaves don’t kill bacteria, the heat generated by microwaves is what kills bacteria if EVERY AREA of food is microwaved to the proper temp.
The problem is microwaves are notorious for cooking uneven, it’s not worth it to assume they will kill bacteria in food of questionable freshness,

I don’t need a meat thermometer, I can tell by looking at the food
Not good enough!
You cannot tell by looking or touching with your fingers, by how much steam is rising or any other SAFE way except by

I can’t refreeze food after it has thawed

If raw meat, poultry, seafood and eggs are thawed IN YOUR REFRIGERATOR they can be safely refrozen.
This does NOT apply if thawed OUT OF REFRIGERATION.
The product must be taken from FREEZER and immediately placed in REFRIGERATOR and not removed…period!!

I don’t need to wash melons etc, the part I eat is inside
There are many ways pathogens from the rinds can contaminate the inside.
A nick from an unclean parer or knife or the rind could touch a piece of edible part when arranged on platter.
Play it safe and wash outside under running water, dry with paper towel and throw away towel.
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You should not put hot food in fridge
You can place hot food in fridge, dividing into smaller containers helps cool faster.
Never leave cooked or raw food without refrigeration for more than two hours.
If you leave it out and forget the time…toss it!!

Rinsing raw chicken in cold water in a colander will kill bacteria
Not a chance!
It can spread bacteria around your sink area and counter tops.
It is NOT a safety step.
Raw poultry needs to be cooked to 165F for safety.

Lemon juice and salt will clean and sanitize a cutting board
The best way is to first wash it with soap and hot water, then use a mild mixture of liquid beach (1 Tablespoon) and 1 gallon of water.
Let the solution stay on the surface for a MINUTE or so then rinse with hot water and dry with paper towel.

I don’t need to wash produce items I am going to peel
You should ALWAYS wash loose produce regardless of cutting or peeling.
Never use detergent or soapy water, use running water.
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I always check leftover by how they smell
Unfortunately all bacteria does not smell, the most dangerous types do not have any odor.
I think three days in the refrigerator is the time limit before it should be tossed.
If in any doubt about it has been in fridge..throw it out!!

Locally grown organic fruit and veggies will never give me food poisoning
Any type of fruit or produce, conventional or organic can become contaminated between farm and your table.
Consumers need to take action to prevent such problems by using the four steps.

Glass or plastic cutting boards don’t get contaminated like wooden ones
The surface of ANY MATERIAL cutting board surface can get contaminated and should be cleaned same as wooden

When my kids use “heat ‘n Eat” products in the microwave I don’t have to woryy about food safety
Microwaves cook unevenly, you, as a parent, should make sure you read the cooking instructions for microwaves on the product and make sure your kids understand how long to cook them.
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Freezing kills bacteria in food
Bacteria can survive freezing, it is not a method to make food safe.thermometer
Cooking is the only safe way for consumers to prevent problems.
Educate your self about the safe cooking temps for every raw food you use.