If you’re always on the go and you regularly eat at your desks, stay healthy by following these food safety tips from the American Dietetic Association.
Keep Your Cool
More than two out of three desktop diners bring perishable food items for lunch, including sandwiches, fruits, vegetables and leftovers* - which can spoil if left unrefrigerated for more than two hours. Help your brown bag go the distance by storing it in the office fridge as soon as you get to work. No fridge at work? Pack your lunch in an insulated lunch bag and throw in an ice pack to keep foods cold. (Or, as an alternative, try using a frozen water bottle - it works just as well as an ice pack and doubles as a refreshing noon-time drink).

Follow Fridge Safety
According to the ADA survey, 44 percent of office refrigerators are cleaned only once a month, and 22 percent are cleaned just once or twice a year. Yet most perishable foods have a shelf life of just three to five days! Don’t wait for the clean-up crew to throw out your leftovers: Label and date your food and make sure to toss it in a timely fashion.

Manage the Microwave
More than half of all employees (53.4%) say the microwave in their office kitchen is cleaned only once a month or less - possibly leaving dried-up, splattered sauces on the inside walls. Be courteous when microwaving meals by keeping food containers covered. And if food splatters, wipe down the microwave immediately, while the food is still easy to remove.

Avoid Corporate Sponging
When it comes to washing dishes at the office, nearly one in three people uses a “community sponge” to clean their plates…a potentially dangerous habit if sponges aren’t properly maintained. A damp, smelly sponge is a clear sign that harmful bacteria are lurking inside, and simply rinsing a sponge with water isn’t enough to keep it clean. Don’t use the kitchen sponge if it’s not replaced frequently. Instead, use paper towels and always wash dishes in hot, soapy water to keep bacteria at bay.

Tools of the Trade
Make the most of your desktop dining experience by stocking up on these essential food safety supplies:

• Hand sanitizer
• Disinfectant wipes or paper towels and spray cleanser
• Office refrigerator or insulated lunch bag with freezer pack
• Labels for leftovers
• Refrigerator thermometer (make sure your office fridge is set properly below 40 degrees F)
• Meat thermometer (always reheat leftover lunch foods to an internal temperature of 165 degrees F)

Clock In Carry-Out
When bringing carry-out back to your desk, don’t wait too long before eating it or you could put yourself at risk of foodborne illness. If a looming deadline is unavoidable, put your lunch in the office fridge until you’re ready to eat.

Source: Homefoodsafety.org

When preparing your kid’s lunch be sure that all the food are clean and healthy. It might be challenging to prepare a healthy lunch but it just takes courage and creativity! Try to have some celery with peanut butter, tuna spaghetti and other healthy and hearty meal. Here are tips on preparing lunch.

Stay Cool for School
Perishable foods should not be left out of refrigeration for more than two hours — but according to a new survey of kids conducted by the American Dietetic Association , four out of five kids say they don’t have access to a refrigerator at school. Help keep your child’s lunch safe by packing it in an insulated lunch bag or lunch box and including an ice pack or frozen beverage container.
Skip the Shortcuts
Most parents (73 percent) prepare their child’s lunch in the morning before school which can make for an early morning time-crunch! Take the time to avoid shortcuts that can lead to foodborne illness. Make sure counter surfaces are clean and any remnants of last night’s dinner are long gone to prevent cross-contamination.

Start Each Day with a Clean Slate
Half of all kids who carry a lunch box or lunch bag to school say that their container is not cleaned every day, while a small percentage (8 percent) say it’s “hardly ever” cleaned. Start each day off fresh by making sure your child’s lunch box or lunch bag is washed with warm soapy water after each use — it’s just one more way to keep lunchtime bacteria at bay!

Chill out Right at Night
If you’re one of the 26 percent of parents who prefers to prepare their child’s lunch the night before, make sure perishable food items — such as yogurt, tuna salad and meat or cheese sandwiches — are properly stored in a refrigerator set below 40 degrees Fahrenheit. Not sure what the temperature is in your fridge? Invest in a refrigerator thermometer to keep accurate tabs on the temp.

Create a (Shelf) Stable Environment
More than two — thirds of all kids say they want to eat healthy foods for lunch — but healthy doesn’t have to mean perishable. If refrigeration is unavailable, consider substituting perishables with shelf-stable foods such as trail mix, granola bars, bagels, carrot and celery sticks, whole fruit, single-serve applesauce, cans of tuna, and peanut butter.

Leave Leftovers Behind
One in four kids say they keep their lunchtime leftovers for an afternoon snack — but not all foods can go the distance. Encourage your kids to throw away perishable foods right after lunch, and pack extra non-perishable food items for them to enjoy as an afternoon pick-me-up.

Mind Your Fruits and Veggies
In addition to washing vegetables and ready-to-eat fruits like apples and grapes, parents also should rinse peel-and-eat fruits like bananas and oranges to eliminate harmful bacteria that can spread during peeling or cutting.

Lend a Helping Hand
While nearly 60 percent of kids don’t wash their hands before eating lunch, more than nine out of 10 kids say they would wash their hands with a moist towelette or hand sanitizer if one was included in their lunch container. Also, help teach kids the importance of lathering up before digging in by reinforcing good habits at home. Encourage them to sing two choruses of “Happy Birthday” (about 20 seconds) while washing their hands before family meals.

Source: Homesafety.org

When going to the stores to have some groceries, prepare your list so you can save time and effort in going to the different places. Here are some tips on buying some important things, FOOD!

Check for cleanliness in food shops and eating places. Dirty staff and conditions in public areas are probably a clue that things are worse in the kitchen where no one will see them.

Check that hot food is kept hot. Food in bain-maries should be steaming. Reheating lukewarm food is no guarantee of safety. In a restaurant it’s not the plate that needs to be hot, it’s the food served on it.

Check that cold food is kept cold. Chilled food should be stored below or behind the load line in open refrigerated cabinets in your supermarket. Never buy chilled food from a shop that stores it at room temperature.

When shopping, buy your cold food last and get it home fast.

Take an insulated bag with you to keep chilled and frozen food cold, especially if travelling more than 30 minutes to get home.

Before purchasing food always check the use-by-date and reject and report any items outside the use-by-date. If an item is close to the use-by-date think about when you will be eating or cooking the item. Does it have sufficient time before your intended use day? Do not use items beyond the use-by-date at home.

For many deli products and prepared foods which do not come with a use by date mark these with a purchase date before refrigerating and storing at home.

Source: Safefood.net.au

All of us have food left overs and we should know how to handle it properly so we can still use it on the next meal. So, please read below so you will have an idea

• Label all left over food with the date.
• Store securely, plastic containers with fitted tops are best.
• Keep all left over meat and eggs for only one day after that either freeze it or throw it out.
• Never refreeze uncooked meat!
• Never leave meat out overnight even on cold nights.
• Rice, potatoes you can keep for two days.
• Even if it doesn’t smell it can still be bad, don’t take chances.
• The best way to save left over meat is in a stew or curry or chili and then freeze it.
• You can keep it in the freezer for about a month if the temperature is steady.
• Remember: When in doubt throw it out! Don’t take chances with food.
• Be creative!

Here are simple tips on thawing your food. This will save your time

• In the refrigerator. Do it one or two days before you will cook the food.
• In the microwave. Use the “defrost” setting. Then cook the food right away.

Raw meat, raw poultry, raw seafood, and raw eggs can make you sick. Cook them until they are done.

• Use a meat thermometer for poultry and meat, if possible.
• Use a meat thermometer, if possible, when cooking hamburger. Cook hamburger to a temperature of 160 degrees F. If you don’t have a meat thermometer, don’t eat hamburger if the meat is still pink.
• Dig a fork into cooked fish. The fish should flake.
• Cooked egg whites and yolks are firm, not runny.

Do you buy a lot at the grocery stores? Well, you have to be conscious with all the things and stuff and that you buy. Check all the covers, expiration dates, bottles, can and a lot more.  Below are the things that you should consider when having your groceries at the stores.

Do the cans have dents? Are the jars cracked? Do they have lids that are not closed tight? The food may have germs that can make you sick. Only buy cans and jars that look perfect.

Check eggs, too. Open the carton to see if any eggs are broken or cracked. Only buy eggs that are refrigerated in the store.

Raw meat, poultry, and seafood sometimes drip. The juices that drip may have germs. Keep these juices away from other foods. Put raw meat, poultry, and seafood into plastic bags before they go into your cart.

Pick up milk and other cold foods last. This will give them less time to warm up before you get home.

Save hot chicken and other hot foods for last, too. This will give them less time to cool off before you get hom

1. Washing hands
Wash hands thoroughly with hot soapy water, for a minimum of 20 seconds. Remember to lather up to the elbow. Pay special attention to nails and fingertips, one of the easiest and most crucial steps in food safety. Rings and bracelets can harbor germs, so either remove them or wash them carefully. It is important to wash hands in the following situations:

• Before the start of food preparation
• Between handling different food items, such as raw meat, poultry, or fish and vegetables. (Don’t forget to wipe off the faucet!)
• After using the bathroom or changing a diaper.
• After touching a pet.
• After tending to a sick person, blowing your nose, sneezing, or coughing.
• After handling garbage.
• After touching your face or hair.

2. Tasting food

When tasting food while cooking, always use a separate tasting spoon, and get a new one each time. Do not double dip and do not eat off the utensil you are using to stir.

• Do not use your fingers to taste. It is not sanitary and can cause a burn if the food is very hot.

•     Always handle a tasting spoon by the stem, never by the scoop.

3. Handling injuries

•     If you get cut, quickly put pressure on the cut and clean and bandage accordingly. Clean knife and cutting board accordingly.

•     Always wear latex or rubber gloves when you have bandages on your hands. Change bandage often.

4. Preventing cross-contamination
Bacteria from raw meats that is spread to other foods, utensils, or surfaces is called “cross-contamination”. Mixing raw meats with ready to eat foods is the primary source of cross-contamination. This important and multi-faceted category includes the following components:

Raw meats, poultry, and fish

•     Always separate raw meats away from produce and ready to eat foods.
•     At the store, have the cashier bag raw meats separately.
•     At home, always store raw meats on the bottom shelf of the refrigerator, so meat juices won’t drip on other foods.

Kitchen counters

•     Wash well with hot soapy water and then use a disinfectant.
•     Do not let pets walk on work surfaces and don’t sit on work surfaces.
•     Whenever you have finished working with one food, clean the counters well before introducing a new food.

Cutting boards

• It is a good idea to have separate cutting boards, one for meat, fish, poultry, and one for foods that will be served raw.
• Plastic cutting boards should be sanitized with a bleach solution or by washing in the dishwasher. To make a bleach solution, mix 1 tablespoon of bleach with one quart of cool water. Discard solution daily.
• Sanitize wooden cutting boards by rubbing with distilled grain vinegar, then air-dry or microwave for ten minutes.
•  Cutting boards, especially wooden ones, should be regularly inspected to ensure that food is not getting imbedded in cracks or crevices.
• Throw out cutting boards when they get excessively worn or hard-to-clean cracks appear.
•  Wash cutting boards with hot soapy water after each use.

Kitchen dishcloths, sponges and aprons

•  Repeatedly using the same cloth or sponge to wipe counters spreads germs.
• Remember to wash towels in the washing machine daily and put sponges in the dishwasher.
• Avoid wiping your hands on your apron, as you will pick up bacteria from the last time you wiped your hands.
• When handwashing dishes, allow them to air-dry. Don’t use towels to dry them, as this will spread germs.

Utensils and serving pieces for cooked and raw food

• If you take raw meat, poultry, or fish to the outdoor grill, also bring a new container to put food in after it is cooked.
• Wash or replace cutlery and utensils that were used while product was raw.
• If your meat, poultry or seafood was in a marinade, bring marinade to a boil for at least 3 minutes before using as a sauce. However, it’s usually better to discard marinade altogether.

Uncooked foods

• Wash lettuce well, even pre-washed produce, by soaking in a bowl of cool, fresh, drinkable water.
• Clean berries and other fruits with running water; the friction of the water will brush off bacteria.
• Wash melons and other large fruits and vegetables that are not going to be cooked. Remember they came from a farm, grew on dirt, and have been handled by numerous people. If you cut an unwashed melon, bacteria from the surface will be pushed inside by the knife.
• To prevent cross-contamination, always wash foods in a bowl, not in a water-filled sink.
• If you wash raw chicken, meat, or fish, be sure to wash out the sink well to prevent cross-contamination.
• When using a food thermometer, always wash it between probes.
• Frequent hand washing is crucial in preventing cross contamination.

5. Temperature
Bacteria grows rapidly between the temperatures of 40 and 140 degrees Fahrenheit. This temperature range is known as the “Danger Zone”. To properly store, hold, and cook foods, it is imperative to minimize the amount of time foods are at these temperatures. Pathogenic bacteria thrive in the Danger Zone; certain strains can double in number every 20 minutes. These are the bacteria that cause foodborne illnesses, but do not affect taste, smell, or appearance of the food.

• Any foods that have been in this temperature range for two hours or more should be discarded; they might taste all right, but can make you very sick.
• Don’t marinate food at room temperature for longer than 1 hour.

6. Refrigeration
Your refrigerator is one of the most important items in your kitchen for keeping foods safe.

• Always refrigerate perishable items immediately to minimize reproduction of pathogenic bacteria. Refrigeration will not, however, completely protect foods from spoilage bacteria. This family of bacteria can multiply at low temperatures, and diminish the quality of foods, contributing to off-flavors and aromas.
• It is important to maintain the temperature of your refrigerator below 40 degrees F. Ideal refrigerator temperature is between 36 and 38 degrees F.
• Frequently check the temperature with an appliance thermometer. If your refrigerator exceeds 40 degrees F for over two hours, dispose of all perishable foods.
• When refrigerating cooked foods, divide food into smaller portions so they will chill faster.
• It is also important not to overfill your refrigerator, as cold air circulation is necessary to keep foods chilled.
• The door areas of the refrigerator have frequent temperature fluctuations from opening and closing, so don’t store perishable foods on the door. Keep eggs in the carton inside the refrigerator instead of the egg rack, and don’t store milk in the door racks.If food spills in your refrigerator, wipe up the spill immediately and sanitize if necessary.
• Do weekly checks to assure that food is not spoiling, and occasionally wash all surfaces with warm, soapy water. To keep odors from forming, leave opened box of baking soda on a shelf and change every few months.

7. Thawing frozen foods
There are three safe ways to thaw frozen food: in the refrigerator, in cold water, and in the microwave. Leaving food on a counter or thawing in hot water will cause food to be in the Danger Zone.

• Refrigerator thawing can take a long time, but it is the safest method. Plan ahead, as large food items, such as a turkey, may take 24 hours for every 5 pounds. For smaller items, such as chicken breasts, put in the refrigerator in the morning for dinner that evening. Foods that are thawed in the refrigerator can be refrozen safely, with some loss in aesthetic quality.
• Cold-water thawing is faster, but can be more complicated. Meat should be wrapped in a leak-proof bag or else it will absorb the water. Keep water cold by changing it every 30 minutes. A bag of chicken breasts that weighs under a pound will defrost in less than an hour, and a large turkey takes 2 to 3 hours for every 5 pounds. Foods thawed in cold water must be cooked before refreezing.
• If food is thawed with a microwave, it must be cooked immediately following the thawing. During this process, some of the surface areas might start cooking and are in the danger zone. For this reason, we don’t recommend microwave defrosting. Foods thawed in the microwave must be cooked before refreezing.

8. Cooling soups, stocks, and hot liquids quickly
When making a large batch of soup or stew, it can often take a long time to cool. Since foods should not be in the Danger Zone for more than 2 hours, here are some pointers to cool foods down quickly:

• Liquids are best cooled in metal containers. Plastic insulates heat and cools more slowly.
• Set container in an ice-water bath that reaches the same level as the liquid in the container.
• Stir ice-water bath occasionally to accelerate cooling.

9. Storage instructions and “use by” dates
Pay attention to storage instructions, such as “Refrigerate after opening” and dates on containers. If items have been stored improperly, it is safest to discard them instead of risking illness.

Source:  Food Network