To decrease the risk for foodborne illnesses, Southeastern Idaho Public (SIPH) would like to remind the public to take the following precautions when beginning food preparation, preparing food and cooking food.
WHEN NOT TO WORK AROUND FOOD
A person should be kept away from food preparation when they have the following symptoms that can spread illness to others.
- Vomiting
- Diarrhea
- Jaundice (yellow skin or eyes)
- Sore throat with fever
- An infected wound or boil that cannot be properly covered and contained
- A diagnosed foodborne illness such as:
- Norovirus
- Salmonella
- Shigella
- E. coli
- Hepatitis A
WHEN PREPARING FOOD:
COOK meat, poultry and eggs thoroughly. Using a thermometer to measure the internal temperature of meat is a safe way to be sure that it is cooked sufficiently to kill bacteria. For example, ground beef should be cooked to an internal temperature of 160° F. Eggs should be cooked until the yolk is firm.
SEPARATE: Don't cross-contaminate one food with another. Avoid cross-contaminating foods by washing hands, utensils, and cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat on a clean platter, rather back on one that held the raw meat.
CHILL: Refrigerate leftovers promptly. Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours. Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration.
CLEAN: Wash produce. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board and avoid leaving cut produce at room temperature for many hours. Don't be a source of foodborne illness yourself. Wash your hands with soap and water before preparing food. Scrub thoroughly for at least 20 seconds. Make sure to scrub the palms, back of hand, between fingers, under fingernails, and wrists. Rinse well by using clean running water to remove soap and germs. Dry hands by using a disposable paper towel or air dryer. Turn off faucet with a paper towel to avoid recontaminating clean hands. Wash your hands before eating or preparing food; after using the restroom or changing a diaper; after coughing, sneezing, blowing your nose, touching clothing or your hair; after touching your phone; after touching raw meat, poultry, or eggs; after handling garbage; after touching animals; after cleaning; and whenever your hands may be contaminated.
REPORT: Report suspected foodborne illnesses to Southeastern Idaho Public Health. SIPH is an important part of the food safety system. Often calls from concerned citizens are how outbreaks are first detected. If a public health official contacts you to find out more about an illness you had, your cooperation is important. In public health investigations, it can be as important to talk to healthy people as to ill people. Your cooperation may be needed even if you are not ill.