Washington, D.C., Aug. 10, 2000 - In light of recent foodborne illness outbreaks and bacteria-related food recalls, the Partnership for Food Safety Education today advised consumers that following four simple food safety steps can reduce their risk of getting sick.

"Illness-causing bacteria and other pathogens can be found on food, but by properly handling and preparing food, you can help prevent illness," according to the Partnership's Susan Conley, a U.S. Department of Agriculture (USDA) food safety expert. "By practicing four simple food safety steps, you can protect yourself and your family from foodborne illness." Conley said.

The Partnership, a national coalition of government, consumer and industry groups, provides food safety education efforts through its Fight BAC!® campaign.

Fight BAC! is designed to teach consumers about the importance of food safety in the home in an effort to reduce the incidence of foodborne illness. The campaign provides safety tips, an education curriculum for use in schools and a Web site (www.fightbac.org) for finding additional resource information on food safety.

According to Conley, key food safety steps for consumers to use in the home are:

CLEAN

• Always wash your hands with hot, soapy water before and after handling food. Keep your kitchen, dishes and utensils clean, too. Clean up kitchen surfaces with a clean cloth or paper towels. Always serve food on clean plates.

• Keep raw meat, poultry and seafood away from fruits and vegetables so juices will not cross-contaminate foods. Always place cooked food on a clean plate.

• Use a meat thermometer and cook foods thoroughly to safe temperatures. (Roast beef to 145°F for medium rare; whole poultry to 180°F, poultry breasts to 170°F and ground poultry to 165°F; and ground beef to 160°F. To test fish for doneness, make sure it is opaque and flaky. Cook eggs until the yolk and white are firm. If using eggs in recipes, cook to an internal temperature of at least 160°F.)
• Keep hot foods hot and cold foods cold. Place hot cooked foods in chafing dishes, crock pots and warming trays to keep them at 140°F or warmer. Place cold foods in bowls of ice to keep them cold.

• Don't let foods sit at room temperature for more than 2 hours. Promptly refrigerate and store all leftovers in shallow containers. Most cooked dishes can keep for up to 3-4 days in the refrigerator. Reheat thoroughly to 165°F or until food is hot and steaming. In addition, Conley said consumers should remember refrigerated and frozen foods temperatures can rise substantially during the summertime trip home from the grocery store. She said shoppers should use the following Fight BAC! tips to keep cold foods cold during summer's hot days:
• When shopping, select refrigerated and frozen items last.
• Make the grocery store your last stop before going home.
• If you have a long distance to travel from the grocery store, consider taking a cooler and ice packs in your car to transport perishable products. If a cooler is not practical, place perishable foods near the air conditioning vents.