Food Safety Tips

Alfalfa Sprouts: The growing process also grows dangerous bacteria (mostly salmonella) – there is no “safe” way to eat them raw

Raw Eggs: Do you need another reason not to eat cookie dough or Caesar dressing – there is a low risk of salmonella with any egg that is not fully cooked – including yolk. Eggs pasteurized in the shell eradicates this danger – look for the symbol of a P in a circle

Rare Burgers: Beef has the potential for carrying salmonella or E. coli , cook to 160d

Packaged Greens: Have a greater chance of exposure to bacteria – better bet is to buy the head of lettuce and remove outside leaves, wash hands and then prepare interior greens for salads etc. For spinach, cooking is the only really safe option.

Sushi: The primary cause for concern with sushi is the presence of parasites—tapeworms, flatworms and roundworms – the better the restaurant & chef, the safer the sushi

Chicken: Safe preparation is the key – anything the raw chicken touches – counter, knife, hands, needs to be washed with soap immediately. Cook thoroughly with no pink left, and store this and all meats within 30 minutes of cooking

Cantaloupe: Bacteria can grow in the crevices in the rind – wash it thoroughly before cutting because it’s the cutting of the fruit that cross-contaminates the inside that you eat – same with watermelon, apples etc.

Unpasteurized Cheese: Many soft cheeses—including brie, feta and goat cheese—are unpasteurized – read the label and only purchase pasteurized cheese

Salad Bars: Hazards include: foods that aren’t kept hot or cold enough, poor hygiene by employees and refilling partially used containers of perishable food with fresh food – not to mention what the sneeze guard is intended to protect you from