Seattle Injury Attorney's Survival Guide to Handling Foodborne Illness

If you are a resident of the state of Washington, or anywhere for that matter, and ever suffered from a foodborne illness, you know how ill you can become. There are five main steps that you must take to keep yourself and your food safe from foodborne illnesses. These five steps include:

1. Keep Track of Food Recalls and Safety Alerts
   The Washington State Department of Health has a listing of recalled food products affecting Washington State. The listing contains the product name and date of the recall. It is listed on the main page for about one year. For national recalls and alerts, consult this site, which contains links to both the FDA and USDA recall sites. The CDC also has information regarding foodborne illness outbreaks and updates.



2. Follow Certain Procedures When Preparing Food
   Wash hands and clean surfaces frequently as bacteria can spread and get on hands, countertops, cutting boards and utensils. So it's important to wash your hands for at least 20 seconds before and after handling food. You must also wash your hands after using the bathroom, changing diapers and handling pets. Always wash cutting boards, utensils and countertops with hot soapy water after preparing food and before you prepare a new food item. Properly cleaning the food you prepare is also important. Rinse fresh fruits and vegetables under running water, even those with skins and rinds that are not eaten. Rub the fruits and vegetables under the running water or scrub them with a clean vegetable brush.



3. Separate to Avoid Cross-Contamination
   Cross-contamination is the way bacteria spreads. When handling raw meat, poultry, seafood and eggs, keep them and their juices away from ready-to-eat food. When shopping at a grocery store, separate raw meat, poultry, seafood and eggs from other foods in your cart, grocery bags and in your refrigerator. Always use one cutting board for fresh produce and a separate cutting board for raw meat, poultry and seafood. Be careful not to place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.



4. Cook to Proper Temperature
   Food is safely cooked when its internal temperature is high enough to kill harmful bacteria. Use a food thermometer to measure the internal temperature of cooked meats, poultry, and egg dishes. Cook eggs until the yolk and white are firm, not runny. Avoid recipes where eggs remain raw or only partially cooked. When cooking food in a microwave oven, make sure there are no cold spots in the food where bacteria can survive. For best results, cover food, stir and rotate for even cooking. Always bring sauces, soups and gravies to a boil when reheating. Leftovers should also be reheated thoroughly.


5. Refrigerate Promptly
   Always refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. The refrigerator should have a constant temperature of 40 degrees Fahrenheit or below. The freezer temperature should be at 0 degrees Fahrenheit or below. As soon as you return from the grocery store, promptly refrigerate or freeze meat, poultry, eggs and other perishables. Never defrost food at room temperature. Defrost in the refrigerator, in cold water or in the microwave. Marinate food in the refrigerator. Be sure to use or discard refrigerated food on a regular basis.

By following the simple steps of clean, separate, cook and chill, you are proactively taking steps to avoid foodborne illnesses that can cause harm to yourself, your family and friends who may enjoy a home-cooked meal prepared in your kitchen.