Food Safety

Food Poisoning or Foodborne Illness (FBI) affects millions of Americans each year. Most cases of Foodborne Illness go unreported due to the infected believing it to be some other ailment, like the flu.

The reason for underreporting of foodborne illness is the public’s lack of knowledge on foodborne illness.

How can I lower my risk of foodborne illness? Taking the following six steps can increase food safety in your home:

  • Check for quality.
  • Before purchasing food items, check for quality. Don’t buy food in poor condition. For concerns of improper labeling in Grand Prairie establishments please call 972-237-8055.
  • Clean: Wash hands and surfaces often
  • Separate: Don't cross-contaminate! Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods.
  • Cook to proper temperature. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness.
  • Chill promptly. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40°F or below. The freezer temperature should be 0°F or below.

Should I report a foodborne illness?

Report any food poisoning incidents if the food involved came from a restaurant or commercial outlet. Give a detailed, but short account of the incident. If possible include a 72 hour food history.

If the food is a commercial product, have it in hand so you can describe it. For concerns of foodborne illness in Grand Prairie establishments call 972-237-8055.