![\"college_kids_dorm_food_safety_illness_\"](\"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-content\/uploads\/2019\/08\/college_kids_dorm_food_safety_illness_006_shutterstock_388726507.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\nCollege students are under a lot of pressure and they often get their meals the quickest and easiest way possible. When it comes to safely preparing meals, many college kids simply don’t know what it takes to make the grade in food safety, and many end up with a foodborne illness.
\nLikewise, with tons of social activities going on like football games and late night study sessions, it can be easy to forget about food safety. But, there is nothing worse than missing out on that huge championship game or major exam all because you are sick from foodborne illness.<\/p>\n
![\"Food](\"http:\/\/foodsafetytrainingcourses.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
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The Basic Steps to Food Safety<\/h3>\n
- \n
- Clean.<\/strong> Wash hands and surfaces often.<\/li>\n
- Separate.<\/strong> Don’t cross-contaminate. Keep raw meat, poultry, eggs and seafood, and their juices, away from ready-to-eat foods.<\/li>\n
- Cook.<\/strong> Raw meat, poultry, seafood and egg products need to be cooked to the right temperature. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that may be present.<\/li>\n
- Chill.<\/strong> Refrigerate food promptly. Do not leave food at room temperature for more than two hours, or one hour when the outside temperature is above 90\u00b0F (32.2\u00b0C).<\/li>\n<\/ul>\n
<\/div>\n\n\t\t\t\n\t\t\t![\"food_safety_clean_separate_cook_chill\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_clean_separate_cook_chill.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n<\/div>\nFood Safety 101<\/h3>\n
Bacteria that contaminate food and cause foodborne illnesses are everywhere. Follow these basic safety tips to keep you safe.<\/p>\n
1. Wash Hands and Surfaces Often<\/h3>\n
Wash your hands often, especially during these key times when germs can spread.
\nKeep kitchen surfaces clean by washing counters, cutting boards and equipment with soap and water immediately after use. Sanitize with a chlorine solution of 1 teaspoon liquid household bleach per quart of water, especially after contact with raw meats.<\/p>\n<\/div>\n\t\t\t\n\t\t\t![\"USDA-5steps_handwashing\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2020\/01\/5steps_handwashing.png\")
Media Credit: USDA<\/span>\t\t<\/div>\n\t\n<\/div>\n2. Prevent Cross-Contamination<\/h3>\n
Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:<\/p>\n
- \n
- Use one cutting board for fresh produce or other foods that won\u2019t be cooked before they\u2019re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.<\/li>\n
- Use separate plates and utensils for cooked and raw foods.<\/li>\n
- Wash thoroughly all plates, utensils, and cutting boards that touched raw meat, poultry, seafood, or eggs before using them again. Use hot, soapy water.<\/li>\n<\/ul>\n<\/div>\n\t\t\t\n\t\t\t
![\"cross-contamination-food-safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cross-contamination-food-safety.jpg\")
Image Source: Shutterstock<\/span>\t\t<\/div>\n\t\n<\/div>\n3. Reduce Time in the Temperature Danger Zone<\/h3>\n
The “Danger Zone” for most foods is between 40\u00b0F and 140\u00b0F. Bacteria grow most rapidly in this range of temperatures, doubling in number in as little as 20 minutes.<\/p>\n
<\/div>\n![\"Two](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/10\/two_hour_rule_food_safety.jpg\")
<\/p>\n<\/div>\n4. Cook Foods to a Safe Temperature<\/h3>\n
Using a thermometer is the only reliable way to ensure safety and to determine that meat and egg dishes are cooked thoroughly. These foods must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food.
\nCook to the Safe Minimum Cooking Temperatures<\/strong> recommended by the USDA:<\/p>\n<\/div>\n
- Separate.<\/strong> Don’t cross-contaminate. Keep raw meat, poultry, eggs and seafood, and their juices, away from ready-to-eat foods.<\/li>\n
- Clean.<\/strong> Wash hands and surfaces often.<\/li>\n
![\"college-kid-food-safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/college-kid-food-safety.jpg\")