September is National Food Safety Education Month (FSEM). It’s a great time to freshen up on food safety and educate others about preventing food poisoning.
Meet Food Safety Chef
During FSEM, follow along on social media to get tips from Food Safety Chef about keeping food safe when cooking at home: @CDCgov Twitter, @CDC_NCEZID Twitter, CDC Facebook, CDCgov Instagram, and @Foodsafetygov Twitter. Look for hashtags #FSEM2021 and #CDCFoodSafety and share these tips to show others how to keep food safe.
Take Steps to Prevent Food Poisoning
As you prepare and handle food, follow these four steps to help prevent foodborne illness (also called food poisoning):
- Clean: Wash your hands, utensils, and surfaces often when you cook.
- Separate: Raw meat, chicken, turkey, seafood, and eggs can spread germs. Separate them from cooked food and fresh produce.
- Cook: Use a food thermometer to make sure foods are cooked to an internal temperature that kills germs.
- Chill: Refrigerate perishable foods (foods likely to spoil or go bad quickly) and leftovers within 2 hours, or within 1 hour if the food is exposed to temperatures above 90°F (like a hot car or summer picnic).
Anyone can get sick from food poisoning. But some groups of people are more likely to get sick and to have a more serious illness:
- Adults aged 65 and older
- Children younger than 5
- People with weakened immune systems (for example, people with diabetes, liver or kidney disease, alcoholism, or HIV, or people who receive chemotherapy or radiation therapy)
- Pregnant people
To learn more about how ChemStation of Los Angeles can help your food and beverage facility, call us today or contact one of our helpful sales representatives!
