Nutrition Bulletin. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BACK guideli

perishable food within 2 hours (1 hour when the temperature is above 90 F). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 F or below and the freezer at 0 F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years ?if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted. Preparation Always wash hands with warm water and soap for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. Marinate meat and poultry in a covered dish in the refrigerator. Thawing Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. Microwave: Cook meat and poultry immediately after microwave thawing. Cooking Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 F. All cuts of pork, 160 F. Ground beef, veal and lamb to 160 F. All poultry should reach a safe minimum internal temperature of 165 F. Serving Hot food should be held at 140 F or warmer. Cold food should be held at 40 F or colder. When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 F). Leftovers Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 F). Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling. Use cooked leftovers within 4 days. Refreezing Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing (Handling Food Safely, 1999)EXAMPLES OF FOODBORNE ILLNESSES: Major Foodborne illnesses caused by microorganism include   Salmonellosis is a major public health problem in developing countries, also causing enormous economic losses. The disease is caused by the bacterium Vibrio cholerae. Campylobacteriosis is a widespread infection. It is caused by certain species of Campylobacter bacteria and in some countries E. coli and listeriosis Infections are important foodborne diseases which have emerged over the last decades Cholerais a major public health problem in developing countries, also causing enormous economic losses. The disease is caused by the bacterium Vibrio cholerae (Nutrition, 2001) Other food safety problems: Naturally occurring toxins, such as mycotoxins, marine biotoxins, cyanogenic glycosides and toxins occurring in poisonous mushrooms. Unconventional agents such as the agent causing bovine spongiform encephalopathy (BSE, or "mad cow disease"). Persistant Organic Pollutants (POPs) are compounds that accumulate in the environment and the human body e.g Dioxins and PCBs (polychlorinated biphenyls). Metals: such as lead and mercury, cause neurological damage in infants and children. Exposure to cadmium can also cause kidney damage, usually seen in the elderly. These (and POPs) may contaminate food through pollution of air, water and soil (Nutrition, 2001)Criteria for assessing reliable sources of Information: It is important to assess accurate and credible sources related to health and nutrition because there are sources that provide inaccurate information. Credible sources include medical journals, health organizations and credible medical websites. Criteria to help you with this include: a. Author b. Date of publication and last update c. Reputable organization e.g. government, medical association, medical journals, etc. d. Current