HELPFUL HINTS FROM EXPERTS Share The Bounty Safely To Prevent FoodborneIllness (NAPSA)—Throughoutthe year, food banks,religious andcivic groups and manyother organizations work tirelessly to provide donatedfood to those in need. For many, thesegifts are more than just a single meal. Rather, they makeit possible for those in need to have an occasion where they can enjoy the company of family and friends and the memories that come from such a gathering. But whether you are a provider or a recipient, donated food must be handled with care in order to prevent foodborne illness. The Centers for Disease Control and Prevention estimates that 76 mil- lion people suffer from foodborne illness each year and 5,000 people die as a result. Moreover, food- borne illness affects the most vulnerable populations—olderadults, young children and those with compromised immune systems— moreso than others. Fortunately, foodborneillnessis preventable. The U.S. Department of Agriculture (USDA) encourages everyone who delivers, handles or prepares food this holiday season to learn about the basic food safety messages that will help prevent foodborneillness. Perishable foods can causeillness when mishandled. The basic rule of thumb is to keep hot food hot and cold food cold. Keep hot food at 140F or above, while cold food should be kept at 40F or below. Discard all perishable foods such as meat, poultry, eggs and casseroles left at room temperature longer than two hours; one hour in air temperatures above 90F. USDA’s and Inspection Service (FSIS) has an Whenit comesto food safety, hot food should be kept hot and cold food cold. array of information available to help consumersprepare safe, easy and delicious meals. One of the best resources is the toll-free USDA Meat and Poultry Hotline, 1-888-MPHOTLINE. “There are many food safety challenges associated with holiday meals,” says USDA’s UnderSecretary for Dr. Richard Raymond. “People may not have a lot of practice roasting turkey or cooking hams, they may not be used to cooking for larger groups, and foods tend to sit out on the table for long periodsof time.” By following the four basic food safety steps, you and your guests can have a meal that is both delicious andsafe: Clean—Wash handsandsurfaces often. Separate—Don’t allow crosscontamination between raw and cooked foods. Cook—Cook food to the safe internal temperature. Check temperature with a food thermometer. Chill—Refrigerate or freeze promptly. For more helpful information on food safety, visit www.fsis. usda.gov.
