Each year, millions of people become sick due to food poisoning. Those with the highest risk include: pregnant women, infants, elderly and those with weakened immune systems. Keeping food safe should be a priority year around, but in the summer, take a few extra precautions!
Here are a few ways to keep your family safe from unsafe foods.
- Start with a clean cooking surface. Make sure all counter-tops or food surfaces are properly cleaned prior to food prep.
- Wash hands thoroughly with warm water and soap for at least 20 seconds before and after touching food. Teach this to your children, or other family members by having them sing the “happy birthday song” while hand washing.
- Always thaw meat in the refrigerator and keep it below other items to prevent leakage.
- Never allow meat to thaw on the counter-top as this increase risk for bacteria growth.
- Use one cutting board for meat and another for vegetables and other ingredients. (Buying color-coded cutting boards, such as red for meat and green for veggies can help keep food items separate.)
- Whether at home, camping or at a picnic, don’t let food sit out of the refrigerator or cooler for more than two hours.
- Store cold foods below 40 degrees and hot foods above 140 degrees, always remember the temperature danger zone is between the two!
- Re-heat foods to 165 degrees, a food thermometer is helpful at home.
- A good time frame for left overs is about 72 hours (3 days) after that…toss it!
- When in doubt, throw it out!
The good news just came in, I was officially accepted into a Master’s of Science in Nutrition program! YAY! Applying for a Master’s program was something I have been contemplating since finishing my Dietetic Internship back in 2008, phew, can’t believe I bit the bullet! I am now a Chippewa (Central Michigan University) for the next two years! I LOVE this program and think any dietitian OR student looking to obtain a Master’s of Science in Nutrition should consider it. Also, to note, if you are an RD and you completed your internship within the past 7 years, there is a track that allows you to transfer in 12 units for your internship experience. If you are an RD but finished your internship more than 7 years ago (like me) there is a 3 part exam series you can take to transfer in your 12 units of internship experience. It might be a little intense, but after researching programs for several years, I think this one is one of the best for cost, ability to work full time while completing and relevance of classes to actual work performed. RD’s, look into this program!! Also to note, if you are an undergrad looking to complete your internship, they have a combined internship/master’s degree track. Important since starting in 2020 (ish) a Master’s degree will be a requirement to becoming an RD. Get on the bandwagon!
Check out the program here: http://global.cmich.edu/programs/degrees.aspx?dc=MS-N
Since I will be continuing to work full time, including running my nutrition consulting business, things could get rough, but I know I can do it! Even better news, I found out I was able to get into TWO summer classes, my first one starts Monday and I can not wait!
Here is the book I will have my nose in non-stop for the next three weeks! It is an accelerated course, so three credits in three weeks is pretty intense!
I am looking forward to learning more about nutrition at the end of life. One of the companies I work for is hospice and home health and I know this class will boost my ability to connect and impact the lives of my patients and their families. I will keep you updated on good things I learn along the way. Death isn’t always glamorous, but everyone will experience it, whether with a grandparent, parent, sibling or other family member or friend, so we might as well know how to be prepared and what to expect. Looking forward to using my knowledge to better serve others.
Here is to a stressful but enlightening few years of maximizing my potential!