With the COVID-19 pandemic closing many businesses at least temporarily and local orders requiring people to stay home to varying degrees, lots of people have been making their meals at home with far greater frequency. If you are one of the many people channeling your inner chef in 2020, be sure you familiarize yourself with basic food safety tips:
- Shopping for food: If you are going to a grocery store, be sure to wear a mask, practice safe distancing, bring hand sanitizer and wipes, and follow all local and store-level requirements.
- Preparation: Rinse fresh fruits and veggies before eating or preparing them. Make sure perishable foods like meat, eggs, and lettuce are put in the refrigerator within 2 hours of purchase. Be sure to clean and disinfect all kitchen surfaces on a regular basis and always before preparing food. Avoid cross-contamination of foods by separating them and using different surfaces to prepare and cut food.
- Cooking food: Always cook food to the recommended internal temperature. When storing food, refrigerate or freeze following these approximate guidelines.
- Storing leftovers: Your refrigerator should be set no higher than 40* F, and your freezer at or below 0*F. Always chill perishable foods within 2 hours, or 1 hour if the air temperature is 90*F or more.
Poor food safety practices can result in food poisoning, which can be serious or even fatal. Symptoms of food poisoning include nausea, diarrhea, abdominal cramping, and vomiting. Seek medical attention if these symptoms are severe or last longer than 2 days, or if you meet the criteria here.
Growing up in East Grand Rapids, Michigan, Nolan Erickson began working at Church Wyble PC in 2007 as a law clerk. Now as an attorney with Grewal Law, Mr. Erickson has developed extensive experience with all phases of trial and pre-trial resolution of personal injury matters, including major auto accident, medical malpractice, and other serious injury cases.