Nutrition Tips

September is National Food Safety Education Month and with back-to-school activities in full swing, it’s a great time to provide some helpful safe food handling tips!

• Handwashing – It seems obvious but often it’s forgotten. Remember to wash your hands thoroughly with soap and warm water often and prior to handling foods to help prevent the spread of germs and viruses.
• Clean Produce – Be sure to wash all fresh fruits and vegetables.
• Proper Temperatures – When it comes to beef, remember the following internal cooking temperatures. Cook ground beef to 160 ͦF. Beef steaks and roasts are recommended to be cooked until the internal temperature of 145 ͦF for medium-rare or 160 ͦF for medium.
• Food Safe Temperature Zone – When feeding a larger group, such as a sport’s team meal or meal prepping for the family, don’t forget the importance of keeping cold foods 40 ͦF or below and hot foods 140 ͦF and above. Foods should not be kept in the temperature between 40 ͦF - 140 ͦF for more than 2 hours. This time and temperature is known as the danger zone which increases bacteria growth.
• Preserving Meals & Leftovers – Properly cool cooked food and either place in the refrigerator or freezer. Most leftovers should be used or frozen within three to four days.
• School Lunch- When packing school lunches with perishables such as fresh meat sandwiches or dairy products, be sure to use a cooler and ice pack to ensure the food stays cold 40 ͦF or below prior to eating.

For more information and ideas on meal prepping, large group/team meals and on-the-go lunches and snacks, visit BuildYourBase.org.