Safer Food Storage and Preparation
Safety in food
preparation and storage is always important, especially to maintain
good health during pregnancy. Avoiding food-borne illness requires
prevention. You can protect yourself by practicing basic safe
techniques of food handling at home and following some general
food safety tips below.
- Open egg cartons before purchasing and avoid cracked or leaking eggs.
- Use only pasteurized dairy products and apple juice.
- Buy dated foods only before the "sell by" or "use by" date and use within a few days at home.
- Separate raw seafood, meat, and poultry into plastic bags while shopping and storing to prevent contamination of other food products.
shopping your last errand before going home and quickly refrigerate
or re-warm items.
eggs in their original container and not in the door which is
not as cold.
fresh meats, poultry, and fish on the bottom shelf of the refrigerator
in plastic to avoid dripping on other foods.
or freeze foods in small containers so that it cools down faster.
refrigerator at or below 40 F (4 C) and freezer at or below 0
degrees F (-18 C).
hands, utensils, counters, and cutting surfaces with hot soapy
water to avoid contamination.
foods in the refrigerator.
fresh vegetables and fruits well with water.
- Store oils
in a cool, dark location. Keep covered. Refrigerate if possible.
Buy only small amounts you can use within a two to three months.
vegetables as quickly as possible and use as little fluid as you
vegetables by microwaving, steaming, or stir-frying
temperatures of foods during cooking should reach the following:
- red meats: 140 F(60 C)
- poultry: 165 F(74 C)
- eggs: cook until white and yolk are firm and dry
- fish: until flaky
- reheat all foods to 165 F (74 C)
- Stir foods reheated in microwave often to allow even cooking.
| Avoid or Limit
raw or undercooked meats, poultry, or seafood such as sushi,
oysters, and clams.
mold cheeses such as brie or camembert.
thaw foods on the counter or in the sink at room temperature.
separate cutting boards for animal and plant products.
not wash eggs as this may cause bacteria on the outside
shell to get inside the egg.
food smells or looks spoiled, always throw it out.
grilled and barbecued. Move racks or grills away from the
heat sources, cook more slowly, and wrap food in foil.
overcooking or adding lots of water to vegetables. This
salt-cured, smoked, nitrite-cured meats and foods. When
you can, buy fresh.