Do you buy nutritious foods to help you stay healthy? Good for you! However, you also need to prevent food-borne illness - and that means handling and storing foods properly. According to the American Dietetic Association (ADA), government statistics show that 76 million cases of food-borne illness occur in the United States each year. To help reduce the incidence of this type of illness, the ADA launched a public-awareness initiative called "Food Safety: It's in Your Hands." According to Debra Wein, MS, RD, president of The Sensible Nutrition Connection Inc. in Hingham, Massachusetts, you can avoid many food-borne illnesses by following these four guidelines from the ADA's initiative:

1. Wash Your Hands Often. This simple strategy can eliminate nearly half of all cases of food-borne illness and may also help you avoid catching a cold or the flu! Wash your hands in warm -not cold- soapy water before preparing foods and after handling raw meat, poultry and seafood. Always wash your hands (front and back) up to the wrists, making sure you clean between the fingers and under the fingernails. The goal is to wash for at least 20 seconds. One way to ensure you do this is to sing two choruses of "Happy Birthday" while lathering! Dry your hands with a clean cloth towel, let them air-dry or use disposable paper towels. In the kitchen, clean all countertops, appliances and utensils with hot, soapy water. Wash dishcloths and towels in the washing machine, using the hot cycle. Disinfect sponges with a chlorine bleach solution and replace them often. (A smelly sponge is a sure sign that bacteria are present.)

2. Keep Raw Meats and Ready-to-Eat Foods Separate. Always keep two cutting boards (they can be either wood or plastic). Reserve one for raw meat, poultry and seafood and the other for foods like vegetables and breads. Buy the boards in two different colors so you don't confuse them. After each use, wash the boards in hot, soapy water and put them in the dishwasher. Replace them if they develop cracks or excessive knife scars. Store raw meats, poultry and seafood on the bottom shelf of the refrigerator so the juices don't drip onto other foods. When you use a plate to hold raw meat, poultry or seafood, wash it separately from your other dishes.

3. Cook Foods at Proper Temperatures. This safety measure is important because harmful bacteria are destroyed when food is cooked properly. Buy a meat thermometer at the supermarket or local hardware store - and remember to use it! In general, cook all foods to an internal temperature between 160 and 180 degrees Fahrenheit, or 70 to 80 degrees Celsius. Cook fish until it flakes easily with a fork and is opaque.

4. Refrigerate Foods Below 40 Degrees Fahrenheit (4 Degrees Celsius). Purchase a refrigerator thermometer if you don't already have one. To slow the growth of bacteria, refrigerate leftovers within two hours of serving the meal (1 hour if the ambient temperature is above 80 degrees Fahrenheit, or 27 degrees Celsius). The chart below tells you how long you can keep leftovers in the refrigerator.

Guidelines For Storing Leftovers
Perishable Food Keep up to
Fresh Vegetables (cooked) 3-4 days
Pasta (cooked) 3-5 days
Rice (cooked) 1 week
Deli Counter Meats 5 days
Greens 1-2 days
Ham (cooked and sliced) 3-4 days
Hot Dogs (opened) 1 week
Lunch Meats (prepackaged, opened) 3-5 days
Beef, pork, poultry, fish and meat casseroles 3-4 days
Patties and nuggets, gravy and broth 1-2 days
Seafood (cooked) 2 days
Soups and Stews 3-4 days
Stuffing 1-2 days

REMEMBER: When in doubt, throw it out!

This handout is service of IDEA, the leading international membership association in the health and fitness industry.

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