Food Safety

The State of Oregon’s Foodborne Illness Prevention Program is in the process of reviewing and updating our statewide food safety standards. Our current standards are based upon the 1999 FDA Food Code. The State plans to adopt the 2009 FDA Food Code. We anticipate that the new rules will be in effect on July 1, 2012. The Oregon.gov Food Safety page has updates on the process, specific information about the changes, and how they will affect food service establishments, local health departments and the dining public.

Whether you eat at home or in a restaurant or other public food establishment, eating food that has germs can make you sick. Germs can cause food borne illness or food poisoning. Germs grow easily in moist or damp foods that contain protein such as meat, fish, poultry, milk, fried beans, cooked rice and baked potatoes. Germs may also grow well in foods kept for too long in the temperature danger zone — between 41°F and 140°F. You can’t see, smell or taste most bacteria and toxins, so unsafe food may appear “normal” to the senses. In fact, the “stomach flu” is often caused by contaminated foods.

Here are a few tips for keeping your food safe.

• Wash your hands, surfaces and utensils often to prevent spreading bacteria.
• Make sure foods are fresh and wholesome. When in doubt, throw it out.
• Use different cutting boards for meat, poultry, seafood and vegetables. When preparing, keep raw meats, poultry and fish separate from other foods.

Use a food thermometer to ensure foods are cooked enough to kill germs. You cannot tell whether meats are properly cooked just by looking. Chicken or turkey should be cooked to a minimum internal temperature of 165°F; ground beef or pork or egg dishes should reach a temperature of 160°F; other meats and fish should be cooked to at least 145°F.

For information about restaurant and public facility food safety click visit Restaurant Food Safety.