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Food Safety

The La Paz county Cooperative Extension office is dedicated to teaching food safety to adults, children and seniors. Our food safety classes teach people how to prevent food borne illness and food poisoning. Each year millions of Americans end up sick because of food borne bacteria and microorganisms, some even die. With barbeque and picnic season underway, there are more chances for food-borne illness. Some simple measures to take are:

1. Clean- all utensils and work areas. Wash your hands with warm soapy water for 20 seconds to kill germs. Use bleach and water to sanitize the area.
2. Separate- cooked and uncooked food. Keep uncooked meat on the bottom shelf of the refrigerator so it doesn't drip on other food
3. Cook – all meat to the proper temperature. Always use a thermometer. After cooking keep hot-food-hot above 140 ºF.
4. Chill- keep cold-foods-cold below 40º F and never leave food out more than two hours.

Remember!
When in doubt throw it out. That means if you don't know how long something as been out, don't eat it and don't serve it to a guest. Throw it out. Bacteria multiply very quickly. If left in the Danger zone (40º F- 140ºF) for more than two hours it may cause you to become sick. When it gets above 90 º F outside you should reduce it to one hour. In Arizona it becomes very hot, so watch the temperature if you are having an outdoor picnic.
Some signs of food borne- illness are, nausea, vomiting, headache, dizziness & diarrhea. If you or someone you are with has these symptoms consult your doctor. Sometimes it may take up to two weeks for symptoms to appear, making it difficult to pinpoint the source.

Tips for the Grocery Store
Buy frozen and cold foods last so they don't melt when you're shopping. Put them directly in the refrigerator or freezer when you get home. If you have a long way to travel (more than 30 minutes) bring an ice chest and place cold foods inside for the ride home. Remember the trunk of your car can get very warm.
Also, do not buy canned food that have severe dents or creases or appear to be bulging. These foods may have air getting into them and this will cause bacteria to grow. Look carefully at frozen vegetables. They should be flexible and you should be able to hear the frozen food rattle inside. If it is one solid piece, don't buy it. It may have been thawed and refrozen.
Make this a food safe year .
If your group would like more information on training for the volunteer food handler's card, please contact Robin Cooper at (928) 669-9843.

Try these links for more information on safe food handling and purchasing procedures.