Tips for keeping food safe

  1. Wash hands after using restroom, handling raw food, touching body, sneezing, coughing, smoking, eating, drinking or chewing gum.
  2. Pull back hair
  3. Don't wear jewelry
  4. Don't taste food then put spoon back in to stir
  5. Never use the same cutting board or knives for ready-to-eat foods and raw foods.
  6. Keep ready-to-eat foods and raw foods separate
  7. Store raw chicken at the bottom of the refrigerator
  8. Never reuse marinades
  9. Don't marinate in metal containers
  10. Marinate in the refrigerator
  11. Cook food to proper internal temperatures
  12. Use a clean food thermometer to check temperatures
  13. Let microwaved food stand for a few minutes after cooking
  14. Put leftovers away immediately
  15. Sanitize all surfaces after working with raw foods
  16. Thaw food in the refrigerator
  17. Do not refreeze thawed food
  18. Do not partially cook food and re-cook it later

Cooking Temperature Requirements
Food, Proper Temperature

Ground Beef, 160 degrees until all juices run clear and there is no pink color remaining
Steaks , 145 degrees for medium, 155 for medium-well and 165 for well done.
Roasts, at least 145 degrees
Ground pork and other meats, 155 degrees
Fish, 145 degrees
Eggs, 145 degrees
Poultry, 165 degrees

Top Ten Food Safety Mistakes

  1. Unwashed hands and utensils
  2. Inadequate Cooking
  3. Countertop thawing
  4. Leftovers and doggie bags at room temperature
  5. Unclean cutting board
  6. Shared knife for raw meats and vegetables
  7. Store-to-refrigerator lag time
  8. Room-temperature marinating
  9. Stirring-and-tasting spoon
  10. Hide-and-Eat Easter Eggs

The Importance of Irradiation

Beef was added to the approval list for irradiation in 1999, along with other foods like potatoes and strawberries. Food irradiation is a process through which food products are exposed to a controlled amount of high-energy electrons to eliminate harmful bacteria. According to the American Medical Association, food irradiation is a safe and effective process that increases the safety of food. Scientific studies have shown that irradiation does not significantly reduce nutritional quality or change food taste, texture or appearance. American astronauts have been eating irradiated foods in space since the early 1970s. Hospital patients and elderly people with weakened immune systems are also sometimes fed irradiated foods to reduce the chance of a life threatening infection. Irradiated food costs slightly more than their conventional counterparts - generally two to five cents higher. In Europe, over 40 types of irradiated foods are being purchased by consumers. The United States Postal Service has begun using the same technology from SureBeam to irradiate letters and packages.

©2011 Georgia Beef Council. All rights reserved.