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

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Bulletin: Food-related diseases To all residents in the Muscogee area: Columbus-April 25, 2011  Recent reports showing an increase diseases related to food consumption (called foodborne illness) has created concern among public health officials and community leaders.Problem: Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness. 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 guidelines to keep food safe: Clean: Wash hands and surfaces often. Separate: Don't cross-contaminate. Cook: Cook to proper temperatures. Chill: Refrigerate promptly. Shopping Purchase refrigerated or frozen items after selecting your non-perishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food past "Sell-By," "Use-By," or other expiration dates. Storage Always refrigerate
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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 ...

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