WE ARE NOT THE BAD GUY.

This may be the first time some of you have heard of me. My name is Francine. I am a food safety subject matter expert. I own Food Safety Training Solutions, Inc. and provide a multitude of services for those in the food/alcohol service industry.

That being said, I have had a rather interesting past few days. One of many frustrations and a few moments of great satisfaction. I LOVE what I do and I've spent over 30 years in the industry and literally worked my way from the ground up.

Now to the point. On Saturday I was conducting health inspections anticipating an easy day. When you're in my line of work, you know things rarely ever go as expected. I entered my first establishment and all of their meat products in the meat cooler were well over the required forty-one degrees, and most were well into the fifty degree range and over! Needless to say I shut them down. The second establishment, a butcher shop, was more of the same. Fresh bacon was at seventy degrees, chicken breasts at fifty degrees, and stuffed pork belly (hog maw) at fifty-five degrees. Again, I shut them down. Five of eight establishments inspected were closed for various violations. No adequate hand-washing stations, no food thermometers, no sanitizer or test strips, and the list goes on. At one point a member of the community was so angry that she could not purchase her groceries she began shouting, "I DON'T NEED YOU TO PROTECT ME!" A large crowd was gathering and they were not happy! I am protecting them and I am suddenly the bad guy. Yet, if they became ill or heaven forbid died, as the bad guy I should've caught it.

Recently a little girl in Oregon (5 years old) and one in Washington state (3 years old) died as a result of E. coli, and five more children in Kentucky are in the hospital with a kidney disease usually caused by E. coli. These are only a few of the most recent cases of illnesses that have been reported. Once it's been determined, if it can be determined where these illnesses originated - it's too late. These people are already sick or deceased!

Every year in this country it is estimated that there are 48 million foodborne illnesses per year: 1 in 6 Americans, 128,000 hospitalizations, and 3,000 deaths. Education and awareness are paramount.

We need to get everyone on the same page. There is no reason for people to get sick or die due to the food they consume!

How Safe Is Your Kitchen?

According to recent studies, it may not be as safe as you think. It is estimated that over 15 million Americans contract foodborne illnesses every year – from their own kitchens. Home kitchens are not held to the same standards as professional kitchens, which can be expected when there are children, pets and family members in food prep areas. However, there are several cooking practices that are considered a no-no.

Handling Raw Protein

Before and after touching raw protein cooks should always wash their hands to avoid contamination. Washing raw meat in the kitchen sink prior to cooking is an unnecessary practice that does not get rid of bacteria. Raw poultry is often contaminated with salmonella and campylobacter, germs that are often the leading causes of food poisoning.

Undercooking Meat

A surprising number of people do not use a meat thermometer, which is the only way to guarantee a safe cooking temperature. Just 40% of people in a recent study were aware that the safe cooking temperature for chicken is 165 degrees Fahrenheit. You may think you can eyeball it, but researchers found that no matter what kind of chicken dish was being prepared, 40% of cooks had undercooked the chicken.

Not Washing Your Hands

Just 20 seconds of washing your hands with soap and water before and after handling raw meat could make the difference between you and family getting sick. Make it a standard practice in your kitchen.

Sanitize Your Kitchen

Be sure to properly sanitize your cutting boards, knives and countertops. Never cut meat, poultry or fish on a wooden cutting board, and use separate cutting boards for proteins and produce. And remember to wipe down forgotten areas of your kitchen including doorknobs and refrigerator handles.

These are attainable ways to practice food safety in the home kitchen. Being conscious of practicing safe habits will help to prevent illness and keep your family healthy.