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Wellness & CareDiet & Nutrition › The Basics of Food Safety
October 9, 2017

The Basics of Food Safety

The Basics of Food Safety

Safe cookin’ is a necessary ingredient for good cookin’ 

When it comes to food safety, make sure you’ve got your facts straight, says the U.S. Food Safety Administration. Foodborne illnesses can be serious, resulting in chronic health problems or, rarely, death.

  • Never thaw meat on a kitchen counter, as bacteria can multiply rapidly at room temperature. It’s also important to marinate meat in the refrigerator, never at room temperature.
  • While bleach is good for cleaning the kitchen, there’s no benefit to using excessive amounts.
  • Wash all fruit and vegetables with water (never detergent or soap), even if you’re going to peel them.
  • Never rinse raw meat, poultry or fish, which could spread contaminated juices.
  • Follow microwaving instructions carefully, including allowing food to stand a few minutes after heating. This gives the food time to finish cooking.
  • Don’t rely on smell as a way to tell if food has gone bad. Some harmful bacteria don’t affect the smell or taste of food.
  • Always keep cooked food warmed to the appropriate temperature to avoid bacterial growth.

Happy eating! Following these tips will help you avoid foodborne illness.