Don't Let Your Potluck be Bad Luck - Preventing Foodborne Illness

Have you ever been to those potluck dinners where you look at the dish and wonder how it was prepared and how long it sat on someone's kitchen counter before making its way to this delectable feast?<br /> <br /> Here's a true account of a time when potluck was bad luck. A church in Ohio had a potluck dinner. The meal was served at 6:30 p.m. A few hours later, 29 people were vomiting, having diarrhea and other symptoms of foodborne illness. Several victims were children who were taken to the emergency room of the local hospital. Interviews with victims pinpointed a chicken and rice dish that all the victims had eaten. Samples tested by the Ohio Health Department showed the culprit to be Staphylococcus aureus. This bacteria can be found in noses and throats, on skin and in cuts, sores and pimples. When food preparers fail to use good personal hygiene practices and food becomes contaminated, Staph can multiply quickly and produce toxin if the food is allowed to stay in the temperature danger zone (between 40 and 140 degrees F). <br /> <br /> To make sure the dish you prepare is safe, follow these simple rules of food safety.<br /> 1) Clean - Clean and sanitize kitchen work surfaces before beginning food preparation. Wash countertops with hot water and soap, rinse and spray with a solution of 1 teaspoon chlorine bleach per quart of warm water. Wash your hands and forearms for at least 20 seconds under warm to hot running water with soap. Rub vigorously and pay special attention to cleaning around and under fingernails. If you have a cut or sore on your hand, apply a clean bandage and wear a disposable glove. Don't touch your nose, mouth, hair or skin and then touch the food. <br /> <br /> 2) Separate - Keep raw meats, poultry, fish and eggs away from foods that are cooked or foods that can be eaten raw. This prevents the spread of bacteria from one food to another. <br /> <br /> 3) Cook - Foods that require cooking should be cooked thoroughly. How thorough is thorough? For a list of recommended internal endpoint temperatures, contact your Family and Consumer Sciences Extension Agent. Using a food thermometer is the safest way to tell when foods are safely cooked and takes the guesswork out of preparation. If you are preparing a dish to be served hot at the potluck meal, prepare it as close to serving time as possible and keep it hot (above 140 degrees F). If you prepare it in advance, then it should be refrigerated to cool quickly and reheated for serving. Solid foods should be reheated to 165 degrees F; liquids should reach a rolling boil. Reheated food should be held above 140 degrees F for serving. <br /> <br /> 4) Chill - Keep cold foods cold at 40 degrees or below. When preparing a cold salad, pre-chill ingredients ahead of time so they stay cold during preparation. Divide large amounts of food into several shallow containers less than three inches deep. This helps food to cool quickly. If you prepare a dish to be served hot, but you are preparing it ahead of time, you will need to cool it quickly and reheat it thoroughly when it is time to serve it. Large amounts of hot food can be cooled quickly by placing the pan in an ice bath and stirring the contents or by dividing the contents into several shallow containers and placing it immediately in the refrigerator. <br /> By practicing these four simple steps, you can prepare food for a few or food for a group safely. Donâ