9 food safety tips for winter

Each year, roughly one in six Americans get sick from food-borne diseases. You don't want to risk illness and putting a damper on your wintertime, especially when the weather is cold. Low temperatures are proven to help virus survival and transmission. It's vital to take food safety seriously and still enjoy the winter season. We'll look at some wintertime food safety tips that keep you and your loved ones healthy during cold weather.

1- Wash hands regularly

Did you handle pork and then open the fridge? Did liquid seep around the bottom of the sink? These are common food safety mistakes that can have serious consequences. When making a big meal, you tend to go back and forth around the kitchen touching different surfaces and handling a variety of foods. Even the freshest perishable foods can harbor harmful bacteria. All it takes is handling food and touching something once to cross-contaminate. If you want to avoid germ transfer, clean your hands like a doctor going into surgery (don't worry about going all the way up to your elbows, though). Food safety experts suggest you wash your hands with warm water for at least 30 seconds.

2- Rinse produce

The next food safety tip is simple. Just rinse! Rinsing produce may seem like a small change, but eating contaminated food every day increases your risk of illness. You can't visibly tell whether produce has remnants of pesticides or pollution on it. You also want to know where your food is coming from. Buying local, fresh produce can give you a better sense of how fresh your food is. If you are able, talk to the grower and/or distributor about their process. Anyone handling food has certain safety guidelines to meet. That said, you always want to be cautious when consuming food you didn't grow yourself. Always rinse fruits and vegetables as if they are covered in bacterias.

3- Sanitize surfaces to take food safety a step further

Bacteria and mold spread quickly on any surface, especially areas where food is prepared. It's common for people to miss raw meat juice or spilled milk when cleaning up. Others may leave a mess on their cutting board or sink (and some handle both while cooking- a big food safety no-no). The FDA finds that liquids spread bacteria faster than solids. Still, either can allow bacteria to thrive in cold temperatures. Even if you are a food safety ninja and all of the surfaces after cooking, you may not have rid the area of bacteria. This includes any appliances and surfaces used to prep or cook food.

4- Don't neglect the sink

Your sink is a great place for bacteria to hide. Bits of food can accumulate around the sink rim, on sink handles, or splash onto nearby counters. E. coli spreads like wildfire if even the smallest amount remains on your sink and counters. The best food safety trick to use is quite simple. Don't forget about sponges: the things we reuse when cleaning can harbor the most bacteria. Imagine how long germs from each dish sit on the sponge. You can dry sponges between use, wash rags regularly, and even wash some sponges or scrapers in the dishwasher. If your sponge is getting old, don't hesitate to replace it. Wash rags and cloths that people handle regularly.

5- Separate food, as per food safety experts

Food safety begins at the main source: the grocery. We have multiple opportunities to spread germs before we even check out at the grocery store. We tend to touch dirty cart handles, then fresh food, then other food, and repeat when carrying groceries in. Multiply that by the number of people touching food or carts, and you can see why people get sick so easily each winter. Keep food separated in the fridge. Meat should never be stored above other kinds of produce. Freeze any meat, fish, or vegetables you don't plan to use right away. When thawing meat, keep it away from other foods. Clean the area as soon as the meat has thawed. Check which food products do or don't need to go in your fridge. Some foods keep best in a dark, dry place, like a cellar. Moisture can cause mold growth in herbs and vegetables like garlic and potatoes.

6- Cook at a safe temperature

Keep in mind that perishable food is only good for so long, no matter how well you cook it. Food is most susceptible to the spread of bacteria in temperatures ranging from 40-140 degrees Fahrenheit. Once food shows signs of spoiling, you don't want to take any food safety risks. Even if you cook it adequately, aging perishables can make you sick. You can print a sign designating safe temperatures for red meat, white meat, and so forth. Put the sign in your line of sight for reference. Strictly adhere to the guidelines as given by the FDA.

7- Food safety means using good judgment on holiday cooking

Use the same guidelines for preparing and cooking your holiday food. Wash your hands thoroughly and rinse produce before preparing your feast. Encourage anyone joining you to wash their hands. Try to avoid cooking more food than you (or your guests) can eat in one sitting. Store any leftovers immediately in airtight containers. Put any perishable in the fridge until you are ready to eat. Wet wipes are great for sanitizing hands, particularly alcohol-based wipes.

8- Refresh your fridge

Check ideal storage for all perishable foods. Some foods spoil faster in the fridge, like bananas. Other foods are likely to leak. To stay on top of food safety, be sure to clean out your fridge thoroughly before every winter season approaches. Remove food before cleaning. Wipe all shelves and sanitize. You can use baking soda and hot water on a clean cloth. Soak drawers and anything that has residue on it from spills. Before refilling the fridge, dry all inner surfaces. Avoid putting back anything that could spill.

9- Check food safety practices when eating out

Restaurants can provide a great atmosphere when you want to spend time with family or celebrate a special occasion. Restaurants can also quickly transmit germs or serve risky foods. They’re not immune to food safety. Many popular menu items can contain harmful bacteria. Sauces and custards made with raw or undercooked eggs can cause diarrhea and great discomfort. Undercooked eggs may contain salmonella or other bacteria that cause illness. The same goes for raw fish (including sushi). Even salads washed beforehand may still contain bacteria. Some foods can also contain parasites or high levels of mercury. Even fresh juices or vegetables can be risky if not pasteurized or otherwise treated.

The bottom line

Whether you choose to eat out or host dinner this winter, food safety involves a few quick steps. Daily and weekly cleaning can keep your home much cleaner and safer! Thankfully, you can enjoy a meal with more peace of mind when following the above tips.

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