CHICAGO--(COLLEGIATE PRESSWIRE)--Jan 24, 2002--College students can begin the second semester on a safe note by practicing proper food safety habits when attempting to re-create mom�s best recipe in the dorm or apartment. The American Dietetic Association and ConAgra Foods offer tips for surviving without mom around to prepare home-cooked meals.
Wash Hands Often
Proper hand washing may eliminate nearly half of all cases of foodborne illness and significantly reduce the spread of the common cold and flu.
* Wash hands for 20 seconds in warm, soapy water before, during and after preparing a meal.
* When sharing a kitchen with roommates, always assume that surfaces such as appliances and counter tops should be cleaned before preparing food.
* Disinfect sponges in a chlorine bleach solution -- two teaspoons of bleach in one quart of water.
Keep Raw Meats and Ready-to-Eat Foods Separate
When juices from raw meats or germs from unclean utensils touch cooked or ready-to-eat foods such as fruits or salads, cross-contamination occurs, and that can lead to food poisoning.
* Place raw meat that is ready to be cooked or frozen meat to be thawed on a covered plate on the bottom shelf of the refrigerator away from fruits, vegetables or lunch meats.
* When grilling at a tailgate party, make sure to pack extra or color-coded plates and utensils to help prevent cross-contamination; use one set for raw foods and another for cooked foods.
Cook to Proper Temperatures
Harmful bacteria are destroyed when food is cooked to proper temperatures. Buy a meat thermometer and use it!
* Microwave frozen meals carefully according to package directions so that they reach the proper internal temperature.
* Reheat leftovers to at least 165 degrees Fahrenheit.
Refrigerate Promptly Below 40 Degrees Fahrenheit
Refrigerate foods quickly in a refrigerator that is set below 40 degrees Fahrenheit. Keep a refrigerator thermometer inside at all times, even in that mini refrigerator in your dorm room!
* Keep the refrigerator closed as much as possible and don�t store perishable foods like milk and eggs in the door.
* Date leftovers so you know how long they�ve been in the refrigerator.
* Discard perishable foods like deli counter meats after five days, cooked pasta and leftover pizza after three to five days and cooked rice after one week.
* When tailgating, pack food in a well-insulated cooler with plenty of ice or icepacks to keep temperature below 40 degrees Fahrenheit.
For more information on home food safety, visit the ADA/ConAgra Foods Web site
www.homefoodsafety.org
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