Health
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These events bring together groups of people to enjoy considerable amounts of delicious and often traditional foods.
But if proper food safety steps aren’t taken, your celebration could turn into a disaster.
The Centers for Disease Control and Prevention estimates that in the U.S., foodborne illness causes 128,000 hospitalizations and 3,000 deaths each year.
This spring, USDA is offering tips on how to properly handle, cook and store food when serving large groups of people. These tips will keep you and your guests safe from foodborne illness.
The four basic steps to food safety
Having the right kitchen equipment will make your life easier when practicing four food safety steps: clean, separate, cook and chill.
Clean hands frequently with warm soapy water, especially before and after handling raw food; thoroughly wash cutting boards, countertops and utensils with hot soapy water.
Use separate cutting boards for raw and ready-to-eat foods. For example, use one cutting board for produce and a different one for raw meat and poultry. That way, you are preventing cross contamination between raw and ready-to-eat-food.
Always use a food thermometer when cooking. Measure the internal temperature of meats, poultry, and seafood and egg products before serving to make sure they are ready to eat.
The USDA Safe Minimum Internal Temperatures chart will help you determine if your food is safe to eat:
– Beef, pork, veal and lamb, steaks, chops or roasts: 145°F and allow to rest for at least three minutes (including fresh or smoked ham).
– Ground meats: 160°F.
– Fully cooked ham (to reheat): Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F.
– All poultry (breasts, whole birds and stuffing, legs, thighs, wings and ground poultry): 165°F
Egg dishes: 160°F.
– Fish: 145°F.
– Leftovers and casseroles: 165°F.
Perishable food should not be left out at room temperature for more than two hours. At celebration gatherings, make sure your cold food is kept cold (40°F or below) by serving it in smaller portions and refilling, or by putting the food containers over ice.
Hot food should be kept hot (140°F or above); you can keep the food warm by serving in warming trays or using a slow cooker.
Grocery shopping plan
When shopping for groceries:
Pick up cold items last and bring them home immediately so they are refrigerated or frozen within two hours.
Place raw meat and poultry in plastic bags to prevent raw juices (which may contain harmful bacteria) from dripping onto other foods in your shopping cart.
Spring kitchen basics
Make sure your refrigerator temperature is set to 40°F or below and your freezer at 0°F or below. An appliance thermometer can come in handy to check those temperatures.
‘Spring clean’ your fridge for a fresh, healthy start this time of the year.
Do not wash meat and poultry. Doing so increases the risk of cross-contamination in your kitchen. Cooking meat and poultry to the correct internal temperature will kill any bacteria.
Do not thaw foods at room temperature. Safe thawing can only be done in the refrigerator, in the microwave or by using the cold-water method. If you thaw using the microwave or the cold-water method, be sure to cook the food immediately after it has thawed.
Perishable food should not be left at room temperature for more than two hours (one hour when temperature is above 90°F).
When storing leftovers like large pots of soup or stew, divide them into shallow containers. Slice large portions of cooked meat or poultry into smaller portions and store in containers. Cover and refrigerate.
Consumers can learn more about key food safety practices by following FSIS @USDAFoodSafety on Twitter or Facebook. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist in English or Spanish at www.AskKaren.gov, available from 10 a.m. to 6 p.m. ET, Monday through Friday.
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Larry N. Pangilinan, 54, of Fontana, has been appointed skilled nursing facility administrator at the Veterans Home of California, Barstow. Pangilinan has been executive director at Height Street Skilled Care since 2015. He was administrator at Ojai Gardens Nursing Center from 2013 to 2015 and director of operations at Golden Cross Health Care from 2011 to 2013. Pangilinan was director of operations at Affiliated Care Services from 2006 to 2011 and assistant administrator at Cloverleaf Healthcare from 2005 to 2006. He was administrator-in-training at Longwood Manor and Rehabilitation Center in 2005, school administrator at the California Career Development Association from 1997 to 2005 and administrator at Cal Care Staffing Services from 1995 to 1997. Pangilinan was director of marketing at RN Home Health Services Inc. from 1994 to 1995, service area supervisor for associated students at the University of California, Los Angeles from 1988 to 1994 and an aviation handler class E-4 for the U.S. Navy’s Naval Air Station North Island from 1984 to 1988. He is a member of the California Association of Healthcare Facilities. This position does not require Senate confirmation and the compensation is $118,008. Pangilinan is a Republican.
Jay S. Caddell, 54, of La Mesa, has been appointed skilled nursing facility administrator at the Veterans Home of California, Yountville. Caddell has been administrator at Mount Miguel Covenant Village since 2007. He was a health care consultant at Manos Banbury Corporation from 2006 to 2007. Caddell was administrator at the Remington Club from 2006 to 2007 and at Paradise Hills Convalescent Center from 1986 to 2006. He is a member of Leading Age California. This position does not require Senate confirmation and the compensation is $137,976. Caddell is a Republican.
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Ligia P. Andrade Zuniga, 37, of San Mateo, has been appointed to the California State Independent Living Council. Andrade Zuniga has been a director of sexuality and disability education at Sexability and an independent advocate for reproductive health for disabled women of color since 2013. She was a coordinator of the Stepping Stones Program at the Silicon Valley Independent Living Center from 2010 to 2012. Andrade Zuniga is a member of the San Mateo County Health Commission, San Mateo County CalMedi Connect Advisory Committee, San Mateo County Public Authority Advisory Committee, Center for Independence of Individuals with Disabilities Board of Directors and the San Mateo County Commission on Disabilities. She earned a Master of Public Administration degree in public administration from Notre Dame de Namur University. This position does not require Senate confirmation and there is no compensation. Andrade Zuniga is a Democrat.
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