Practice Food Safety to Prevent Foodborne Illness

The CDC estimates that 76 million Americans get sick from food-related illness every year. More than 300,000 end up hospitalized and about 5,000 die each year from foodborne illness. Food-related illness can put a damper on outdoor barbecues and picnics. Protect yourself and your friends and family by remembering: “Clean, Separate, Cook, Chill”

CLEAN: Wash produce thoroughly to remove visible dirt and discard the outermost leaves of a heat of lettuce or cabbage.

SEPARATE: Don’t cross-contaminate one food with another. Wash your hands, utensils and cutting boards after they have been in contact with raw meat, poultry and seafood and before they touch another food.

COOK: Cook meat, poultry and seafood thoroughly. Use a meat thermometer to be sure your grilled meats are fully cooked.

CHILL: Bacteria can grow quickly at room temperature, so refrigerate leftover foods promptly.

For more information on food safety, visit www.foodsafety.gov/keep/basics/index.html

For additional health and wellness information contact a CORE Wellness Coach at (800) 932-0034 or email us!

Sources: www.cdc.gov, www.foodsafety.gov