Foodborne illness is no joke; every year, these diseases strike one in six Americans. Of these, 128,000 end up in the hospital and at least 3,000 die. During Food Safety Education Month, the United States Centers for Disease Control and Prevention alerts Americans to the risks everyday meals can pose. This year, don’t ignore the problem; read on to learn how you can protect yourself and your loved ones.
Food Should Be Cooked And Served at the Right Temperature
You regularly check the temperature of meals while cooking, but what about when serving a meal? Both are important. According to the CDC, chicken should be cooked to 160 degrees Fahrenheit, while beef should reach at least 165 degrees. Hot meals should be served at 140 degrees; cold food should not exceed 40 degrees. Perishable food should be tossed if it sits out at room temperature for two hours or more.
Eating Out Can Be Risky
You’d like to think that local restaurants take extra steps to keep visitors safe…but if there’s anything we’ve learned from Gordon Ramsay shows, it’s that dining establishments can be shockingly unhygienic. This doesn’t mean you need to put the kibosh on all restaurants; the CDC recommends checking inspection scores, visually observing the environment for signs of uncleanliness, and most importantly, checking that all food (and especially meat) is cooked thoroughly.
Did you suffer a foodborne illness in a restaurant or other public setting? Work with Regan Zambri & Long PLLC to secure damages and deliver accountability. Reach out at your earliest convenience to schedule a consultation.