7 food safety tips for the home cook

Home-cooked meals not only connect you to family and friends, but they’re often healthier and less expensive than dining out. Atlantic Health executive chef John Cassella shares some tips to help you safely prepare your favorite meals—and avoid some of the most common food-safety mistakes.

1. Wash hands and foods

When preparing food, Cassella says the single most important way to prevent foodborne illnesses is to frequently and thoroughly wash your hands.

“Hand washing is essential in the cooking process,” Cassella says. “Before handling food and throughout the cooking process, you should be washing your hands. Give them a final wash before eating, too.”

He also reminds home cooks to wash all fruits and vegetables, even those that will be peeled or skinned. It helps reduce contaminants.

2. Keep surfaces clean

It’s crucial to keep your kitchen and prep areas clean and sanitized. Cutting boards, knives and cooking utensils should be all clean and in good shape.

Cassella explains that a simple solution of one teaspoon liquid bleach and one quart water is a safe solution on most surfaces and kills 99% of most bacteria strains.

3. De-clutter your workspace

Cluttered kitchen surfaces can lead to cross-contamination. Cassella says it’s smart to clear off surfaces as you go and immediately wipe up any spills.

Use separate cutting boards and utensils for raw and cooked foods and be sure to clean and sanitize each board before you use it again.

4. Store foods properly

Cassella recommends storing foods in the same way they’re presented in the grocery store. If an item is refrigerated at the food store, do the same when you get it home.  

Here are a few other refrigerated-food storage tips:

• Set your fridge temperature at 40 degrees or lower to keep bacteria from growing.
• Refrigerate foods within two hours of grocery shopping.
• Freeze foods if you don’t plan to use them within a few days.
• Wipe shelves down weekly to keep bacteria at bay.
• Don’t overcrowd your fridge to keep items organized and fresh.
• Store leftovers in the refrigerator for no more than five days.
• Prevent cross-contamination by storing ready-to-eat food on top, seafood next, then raw meats and poultry at the bottom.

“Here’s why proteins should be stored separately,” says Cassella. “Whole beef cuts, for example, have a minimum cooking temperature of 145 degrees, whereas chicken has a minimum cooking temperature of 165 degrees. If chicken juice accidentally drips onto the beef, 145 degrees is not hot enough to kill the bacteria from the chicken. If the reverse were to happen and beef juice dripped onto the chicken, the chicken’s required cooking temperature of 165 degrees is more than enough to kill the bacteria from the beef.”

5. Check expiration dates

Some foods spoil quickly, even before their expiration dates. You’ll know this by a foul odor, discoloration or a slimy texture.

“When in doubt, throw it out. It’s not worth the risk,” says Cassella. “Some people think expiration dates are just a suggestion—especially when it comes to canned goods—but this is not true.”

6. Thawing and cooking food

There are three safe ways to defrost food. You can put items in the fridge overnight, run them under water that is colder than 40 degrees or use the defrost function on your microwave.

“Leaving frozen food on the counter to thaw isn’t on the list,” says Cassella. “It’s not safe to leave perishable foods at room temperature for an extended time, even if they’re frozen.”

7. Know safe heating temperatures

Whether you grill, bake or air fry, it’s important your food is thoroughly cooked. Cassella recommends using a thermometer to determine when your food has reached its correct “cook” temperature.

Food is safe to eat when it reaches these temperatures for 15 seconds:

• Chicken – 165 degrees
• Ground meat and sausage – 160 degrees
• Fish, chops, roasted meat and eggs – 145 degrees

“It doesn’t matter if you’re an experienced cook or if you just like to dabble in the kitchen,” says Cassella. “By following a few simple guidelines, anyone can safely prepare healthy meals at home and have fun doing it.”