Now is a good time to learn safe snacking habits! Here's ways to reduce risk of foodborne illness:
Wash hands before and after handling food.
Divide up large bags of snacks into smaller portions. Many hands reaching into one bag spreads germs!
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
Keep out of the cookie dough (and any batter that contains raw eggs)! Raw eggs could be contaminated with salmonella.
Refrigerate or toss perishable snacks, including fresh cut fruit, that have been left out for more than two hours (1 hour in temperatures of 90 °F or above)! Bacteria grow faster at these temperatures, making food unsafe to eat.
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