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The start of a new year offers the opportunity to reflect and consider what you can do to make your life happier and healthier. Resolve to be food safe in 2015 and reduce your risk of food poisoning with tips from Home Food Safety, a public awareness campaign from the Academy of Nutrition and Dietetics and ConAgra Foods.

“While many focus resolutions on health goals like weight loss or training for a marathon, it’s also important to consider food safety,” said registered dietitian and Academy Spokesperson Joy Dubost. “By following a few simple steps to safely handle food at home, you can keep food safe and dramatically reduce your risk of food poisoning.”

In fact, according to the Centers for Disease Control and Prevention (CDC), 85 percent of all foodborne illness could be prevented if people just handled food properly.

“The reality is that one in six Americans is sickened by food poisoning each year, and while it may mean flu-like symptoms for some, foodborne illness can cause severe and even life-threatening illnesses in others, including young children and infants, pregnant women, older adults and people with chronic diseases like diabetes,” she said. “Food safety is an important investment in your family’s health.”

4 EASY WAYS TO REDUCE THE RISK OF FOOD POISONING WITH HOME FOOD SAFETY

Wash your hands. Hand washing has the potential to save more lives than any single vaccine or medical intervention, according to the CDC. Wash hands thoroughly in warm, soapy water for at least 20 seconds.

Buy and use a food thermometer. The only way to determine if harmful bacteria has been eliminated is to cook food to a safe minimum internal temperature. Always use a food thermometer to ensure food is fully cooked. Don’t rely upon sight, smell or taste.

Keep it clean. Use hot, soapy water to wash countertops and surfaces, cutting boards, refrigerator door handles and utensils. After cleaning, keep it clean by avoiding cross-contamination. Start by washing hands thoroughly after handling raw meat, poultry, seafood or eggs. And use a separate cutting board for raw meat and poultry from the cutting board you use for ready-to-eat foods like bread and produce. Wrap raw meat and poultry in sealed containers or plastic bags and place on the bottom shelf of the refrigerator to prevent the raw meat juices from dripping onto other foods and surfaces.

Safely store leftovers. Perishable food should not be left at room temperature for more than two hours. Refrigerate or freeze leftovers within two hours of serving or throw them out. (In hot weather, when 90°F or above, toss within one hour of serving.) Use an appliance thermometer to check that the refrigerator is cooling to 40°F or below and the freezer to 0°F or below.

About:

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of food poisoning and providing solutions for easily and safely handling food in their own kitchens. More information can be found at www.HomeFoodSafety.org. ; www.eatright.org.; www.conagrafoods.com.