Thermometers are Key to Safety Consumer behavior research shows that cooking by color is just one of the ways consumers typically judge whether or not food is "done." Consumers said they also "eyeball" the food, go by recommended cooking times, and trust their experience and judgment. The only problem is, those methods may be misleading them. In 1995, for instance, a study by Kansas State University indicated that ground beef may turn brown before it's cooked to a safe internal temperature sufficient to destroy potentially dangerous pathogens. Click here for more information. Food Safety Tips for Consumers  KEEP IT CLEAN PREVENTING E. COLI FOOD KEEPER Today's grocery stores have an array of fresh, frozen and prepared foods. Although your store maintains rigid quality assurance and sanitation standards to make sure your food products are fresh, wholesome and safe, it's up to you to take care of them properly once you get them home. Here are some tips and further information to keep you and your family safe from foodborne illnesses. TOP 10 TIPS TO "KEEP IT CLEAN" Avoid handling food when ill, or if you have cuts or sores on your hands. Handwashing how-to: Rub hands vigorously with soap under hot running water for 20 seconds (about the time it takes to sing "Happy Birthday" to yourself twice). Rinse thoroughly. Dry with a paper towel. Wash hands properly before and after handling food. Wash hands properly after using the bathroom, changing diapers, handling pets, touching hair and clothing. Do not wipe hands on apron or clothes. Clean in between: wash cutting boards, knives, and kitchen utensils after preparing each food item and before you go on to the next. After washing cutting boards, utensils and surfaces, sanitize with a disinfectant or a solution of water and bleach. Let air dry. During food preparation, never taste food with your finger. Cut or ladle a small amount into a separate dish. Wash the tasting dish and utensil after each use. Wipe up spills on surfaces and floors immediately. Dispose of trash frequently and wash hands afterwards. Source: International Food Safety Council   PREVENTING E. COLI The retail food industry is working with the meat industry to develop and implement a strategy to minimize the risk of E. coli O157:H7. At this time, however, there is no means available to the industry to totally prevent or eliminate E. coli O157:H7 other than cooking. Therefore, it is important for consumers to remember safe handling instructions: Cook ground meat completely, to an internal temperature of 160° F, and use a thermometer to assure doneness. Wash hands, utensils and work surfaces thoroughly after handling raw meat. Keep raw meat separated from cooked foods or ready-to-eat foods to prevent cross-contamination. Promptly refrigerate or freeze perishable foods, prepared foods and leftovers. Thaw meat in the refrigerator or in the microwave.   FOOD MARKETING INSTITUTE'S FOOD STORAGE INFORMATION Food Marketing Institute's publication Food Keeper contains valuable food safety and storage advice to help you maintain the freshness and quality of foods that you purchase. Information is available on the proper storage and handling of shelf stable foods, food purchased frozen, foods purchased refrigerated, bakery items and fresh produce. Additional Information, including the following is found in the Food Keeper: Filling your cart at the supermarket, handling foods safely at home, maintaining food temperatures, food product dating, baby foods and expiration dates Temperature and storage for refrigerated items Packaging, freezer burn and defrosting frozen food items Temperatures, low-acid canned goods, high-acid canned goods and canned hams Food Marketing Institute (FM) is a nonprofit association conducting programs in research, education, industry relations and publc affairs on behalf of its 1,500 members including their subsidiaries -- food retailers and wholesalers and their customers in the United States and around the world.   Back to top Copyright © Utah Food Industry Association