Food Safety

Tailgating parties are synonymous with fall game-day fun. So don't let food safety mistakes spoil your tailgating party. Handling food properly in the parking lot is just as important as handling food safely at home. Washing your hands before and after handling food is critical. Water might not be readily available, but tailgaters can either bring a jug of water, soap and towels, or brush off surface dirt and use pre-packaged towelettes or a hand sanitizer. To avoid cross contamination, use separate coolers or ice chests for beverages, ready-to-eat foods and raw foods that will be cooked.

Hot summer days, a picnic, an outdoor gathering of family and friends, a ballgame all can be prime times for food safety mistakes that put families and friends at risk of food borne illness. Outdoor picnics and other activities where you serve food, especially in warm weather, can present opportunities for food borne bacteria to thrive. Follow these simple steps to avoid food safety mistakes and protect your family and friends: Prepare your meals at home, remembering to wash your hands with warm soapy water first.

Tailgating parties are synonymous with fall game-day fun. Handling food properly in the stadium parking lot is just as important as handling food safely at home. Don't let food safety mistakes spoil your tailgating party.   Plan your tailgate party menu with game time in mind and the number of people you expect. This can help minimize leftovers and food storage before, during and after the game.   To avoid cross contamination, use separate coolers or ice chests for beverages, ready-to-eat foods, and raw foods that will be cooked.

 The Continuing Education and Business Services Division at Hagerstown Community College is offering two food safety courses in April for food service providers. The first course, “Food Safety Managers Certification,” will be offered on Tuesdays, from 8:30 a.m. to 4 p.m., beginning April 16 and ending April 23. Course topics will include proper methods of food handling and preparation, the Hazard Analysis Critical Control Point concept of food safety, proper cleaning and sanitizing of equipment and facilities, guidelines for working with regulatory agencies, and personal hygiene.

The trend of swapping disposable grocery bags for reusable cloth and plastic-lined bags has become a popular choice. Reusable bags reduce waste but there are food safety concerns to consider.  Certain foods, such as raw produce, meat, poultry and fish might contain bacteria that cause foodborne illness. The fabric or materials in reusable grocery bags can become contaminated with germs like Salmonella or E. coli from foods or other items. These germs could then cross-contaminate other foods and nonfood items.

How often do you think about the safety of the food you are preparing or eating? Do you just assume that if food is available to eat, it must be safe? Being aware starts with keeping the four steps of food safety in mind: Clean, separate, cook and chill. Clean Wash hands and surfaces often. Cleanliness is a major factor in preventing foodborne illness. Bacteria introduced by humans, pets or foods can easily spread throughout the kitchen and get onto cutting boards, utensils, sponges and countertops.

Microwave ovens can play an important role at mealtime for individuals and families on the go. Special care is needed, however, to make sure foods prepared or reheated in the microwave oven are safe to eat. Here are some tips to help ensure the safety of microwaved foods. n Make sure containers and wraps are microwave-safe: - Only use cookware that has been specially manufactured for use in the microwave oven. Glass, glass ceramic containers and all plastics should be labeled for microwave use. - Storage containers such as margarine tubs, whipped topping bowls and cheese containers should not be used in microwave ovens.

Food safety mistakes often run in families. Old habits can jeopardize food safety, health and life itself. Each year, millions of people are sickened by foodborne illness. Thousands die. Food safety errors that occur during processing and marketing make front page news, particularly when the errors prompt recalls. Food safety is, however, a responsibility that we all share - many food safety mistakes occur in our family kitchens. To learn more about frequent food safety mistakes, test your food safety IQ with these questions: Q: Is setting froszen meat on the counter the best method to thaw it?

With thousands of residents without power because of Tropical Storm Isabel, the Washington County Health Department has issued some guidelines on food safety when freezers and refrigerators are out of commission. "When in doubt, throw it out," is the best rule-of-thumb, said Rod MacRae, Health Department spokesman. Some tips for saving food would include dividing the items among friends whose freezers are working; using freezer space at a church, store, school or commercial freezer that is still in service; or carefully storing items in dry ice. Thawed food usually can be eaten or refrozen if it is still "refrigerator cold" or if it still contains ice crystals.

Memorial Day marks the beginning of the summer grilling season. Grilling, one of the easiest low-fat cooking methods, can be a centerpiece for summertime meals. It is important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Grills need annual cleaning after winter storage by scouring the grate with a wire brush. Spray the grid with oven cleaner and rinse thoroughly. Before each use, remove charred food debris to reduce exposure to possible cancer-causing substances formed during high heat cooking.

 The Continuing Education and Business Services Division at Hagerstown Community College is offering two food safety courses in April for food service providers. The first course, “Food Safety Managers Certification,” will be offered on Tuesdays, from 8:30 a.m. to 4 p.m., beginning April 16 and ending April 23. Course topics will include proper methods of food handling and preparation, the Hazard Analysis Critical Control Point concept of food safety, proper cleaning and sanitizing of equipment and facilities, guidelines for working with regulatory agencies, and personal hygiene.

The trend of swapping disposable grocery bags for reusable cloth and plastic-lined bags has become a popular choice. Reusable bags reduce waste but there are food safety concerns to consider.  Certain foods, such as raw produce, meat, poultry and fish might contain bacteria that cause foodborne illness. The fabric or materials in reusable grocery bags can become contaminated with germs like Salmonella or E. coli from foods or other items. These germs could then cross-contaminate other foods and nonfood items.

Violent storms can happen quickly and unexpectedly during the summer.  Oftentimes, homes can lose power during those storms leaving many people wondering about the safety of refrigerated and frozen foods. Monitoring food storage temperatures can be especially important during a power outage. At the same time, opening freezer and refrigerator doors should be kept to a minimum. Food safety experts recommend checking food storage temperatures every four hours. The key temperature is 40 degrees.

Food for Profit, a one-day workshop, will be held Wednesday, June 6, from 9 a.m. to 4 p.m. at Washington County Agricultural Education Center (building door No. 4), at 7303 Sharpsburg Pike. The workshop is designed to help participants work through the maze of local and state regulations, food safety issues, and business management concepts that all must be considered in setting up a commercial food business.  The Penn State Extension's course is co-sponsored by Maryland Rural Enterprise Development Center, University of Maryland Extension and Hagerstown-Washington County Economic Development Commission.

"Eat this. Don't eat that. " If only it were so simple.  Eating a variety of foods is recommended for health but trying to overhaul your or your family's eating habits can be a challenge. It's never too late to start eating a greater variety of foods that contribute to good health.  Aim for gradual changes, rather than making an issue of food. Strive to plan and provide regular meals and snacks for your family. Some tips to help parents aim for healthful family meals and snacks follow:  Children have small stomachs, so they need regular meals, supplemented by snacks to help fill the gap between meals.

Have you ever been told that your favorite homemade bread or salsa is “good enough to sell?” Do you have additional fruit or vegetables from your farm or home garden that you would like to make into a commercial product?  Food for Profit is a one-day workshop designed to help you work through the maze of local and state regulations, food safety issues and business management concepts that all must be considered in setting up a commercial food business.  The course will be held at the Washington County Agricultural Education Center, 7303 Sharpsburg Pike (building door No. 4)

Tailgating parties are synonymous with fall game-day fun. Handling food properly in the stadium parking lot is just as important as handling food safely at home. Don't let food safety mistakes spoil your tailgating party.   Plan your tailgate party menu with game time in mind and the number of people you expect. This can help minimize leftovers and food storage before, during and after the game.   To avoid cross contamination, use separate coolers or ice chests for beverages, ready-to-eat foods, and raw foods that will be cooked.

Special to The Herald-Mail What could be more fun than packing a picnic lunch and heading outdoors to spend a nice summer day with your family and friends? Don't let this fun day wreak havoc on your diet. Follow these tips on how to keep this summer ritual a fun and healthful experience. Traditional picnic foods tend to be high in calories, fat and sodium, but they can also be unhealthy from a food safety aspect as well.   The good news is that you can easily enjoy a healthful picnic, with a little planning and tweaking, without sabotaging your diet or causing unnecessary health risks associated with improper food handling.

I just can't help it; I've got to give you my take on recent activities at the very top of our nation's elected food chain.  Yes, I feel compelled to comment about "Weinergate," or maybe it should be "Weinerpics. " First, let me start with a little history and background about the elected and appointed hierarchy in our nation today. Most of you know all of this, but bear with me. We have an elected president and vice-president, a Congress made up of 435 members of the U.S. House of Representatives, plus 100 senators and a Supreme Court comprised of nine appointed justices.

Shortly after the ink was dry on last week’s column, I picked up my recent copy of Furrow, a magazine published by John Deere Co. The most recent issue is dedicated to food supply and the projection of the world population is expected to double by 2050. Since I would be entering my 90s if I am still here, it would be easy for me to say “who cares?” However, with a cover giving such an ominous warning, “Serving 9,000,000,000; can the world be ready by 2050?