Is The Food in Your House Safe to Feed Your Family?

Last updated on March 2nd, 2018 at 12:45 pm

Little girl and mother cooking together in the kitchen.Food poisoning is a real issue in American households and restaurants.  It is estimated that 48 million food-borne illnesses are reported each year.  That is pretty staggering when you think that the entire population of the United States is 318 million – 15% of the population is affected each and every year!  Infants, children, the elderly and those that are already sick are the most vulnerable.  We would be remiss if we did not discuss the basics in food safety.

The Academy of Nutrition and Dietetics along with ConAgra Foods has put together an excellent website on food safety.  They have put food safety basics in 4 categories: WASH, SEPARATE, COOK & REFRIGERATE.

WASH
This includes cleaning your hands, your food items and all food preparation surfaces.

SEPARATE
Be sure to keep all raw meat, poultry and fish separate from other food until it is ready to cook.

COOK
Make sure all foods are cooked to a proper temperatures .  Also make sure any leftovers are reheated to at least 165 degrees.

REFRIGERATE
Refrigerate leftovers immediately in shallow containers to below 45 degrees.  Do not keep leftovers beyond the suggestion times.

When cooking with your kids and teenagers, be sure to teach them food safety.  Learn more details of each of these areas of WASH, SEPARATE, COOK & REFERIGERATE on the Home Food Safety website.

About the Author

Angela Lemond, RD, CSP, LD is a mother of two precious children. She also is a devoted wife, entrepreneur and a woman striving to live the healthy life. As a Registered and Licensed Dietitian that is Board Certified as a Specialist in Pediatrics, she knows that knowledge is one thing....living it out is another! Angela shares her tips for mothers and families on www.lemondnutrition.com/blog. Follow her as she learns the tricks of the trade combining knowledge with living it out.

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