Food Safety, There May be More to it Than You Thought
By Butch Jones
The COVID-19 situation has made me as well as others think about food safety. RVers in general and Dogwoods in particular love to eat. I am reminded of this every time I look in the mirror or try to fit into clothes. It is strange how clothes shrink just hanging in the closet, but I digress. Part of the enjoyment of RVing and Rallies is enjoying a meal together and this is true especially during the holiday season. I came across an article on food thermometers. This caused me to do some research on food safety as well as the digital food thermometer.
I found some recommendations from the U.S. Centers for Disease Control and Prevention (CDC) concerning food safety. Some of these are things that many are already doing, however, I found a few that were new to me. By following these simple steps, we can help protect ourselves and those with which we are sharing a meal. There are 4 basic steps, Clean, Separate, Cook and Chill.
1. Clean: Wash Your Hands and Surfaces Often. Wash your hands thoroughly and often during food handling and clean the food preparation surfaces often. Rinse fruits and vegetables before peeling or cutting to prevent germs from entering the eatable portions.
2. Separate: Don’t Cross Contaminate. Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods unless you keep them separate.
3. Cook: Cook to the right temperature. Using a food thermometer is the best way to do this, more on this later. I have included a food temperature chart in this article.
4. Chill: Refrigerate properly. Food left at room temperature or in the “Danger Zone” between 40oF and 140oF can allow bacteria to multiply rapidly. Never leave perishable food out for more than 2 hours. If exposed to temperatures above 90oF (like in a hot car or at a potluck) refrigerate within 1 hour. Always thaw frozen foods in the refrigerator, in cold water or in a microwave oven. Never thaw frozen foods on the countertop because bacteria can multiply on the parts of the food that has reached room temperature.
5. I have a fifth step that was not mentioned in the CDC. Label: Since there are increased number of people with food allergies such as nuts, peanuts, gluten, and shellfish, it is important to label anything provided to guests or a potluck which may contain ingredients from one or more of these allergies. If you are aware of another allergy that someone coming to the meal has, make sure to label anything that has those allergic items.
I was also surprised to learn that raw meat, chicken, turkey, and eggs should not be washed before cooking. Cooking thoroughly will kill harmful germs. Washing can spread germs to adjacent countertops, other items, and utensils.
Washing vegetables and fruits should always be done before cutting or pealing to prevent germs entering thru the cuts or into the peeled item. Speaking of germs, they can spread if a separate plate is not used for raw and cooked meat, chicken, turkey, and seafood. When cooking these meats, always check the temperature using a meat thermometer and cook at a high enough temperature to kill germs and bacteria.
Marinading should always be done in the refrigerator, regardless of the marinade being used.
When putting hot foods in the refrigerator, divide large portions and put all foods in small enough containers that they can be cooled quickly.
I read an article on food safety that reviewed a digital food thermometer. The one tested, Thermopen One, came with temperature charts and other information about safe cooking temperatures and food handling. A quick internet search netted several digital food thermometers in the $14.00 to $106.00 range depending upon the options desired.
We all want to have a fun safe time at our rallies and travels, so just a few ounces of prevention can keep us all safe. Susie and I wish all of you a Merry (and Safe) Christmas and New Year.
Wishing everyone safe travels.
Butch Jones, Safety Chairman
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