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Sample NFSEM Press Release
For more information, call: ____________________
Date: ___________________
(City, State) September is National Food Safety Education MonthSM (NFSEM), an annual observance to focus attention on the importance of safe food handling and preparation in both home and commercial kitchens. Created by the foodservice industry in 1995, NFSEM is widely supported by federal, state, and local government agencies, food industry, and consumer organizations. This year, NFSEM is dedicated increasing public awareness that an invisible cause of foodborne illness--bacteria--can survive in foods if they are not properly cooked. With Cook It Safely as its theme, NFSEM will stress the simple step of cooking to safe temperatures as one of the most effective means of preventing foodborne illness.
According to a 1998 Food and Drug Administration/U.S. Department of Agriculture consumer food survey, most consumers have developed a good foundation of food safety knowledge. However, many are not following safe food handling practices.
The fact is that foods are cooked safely when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.
Here are some helpful tips to Cook It Safely:
To learn more about safe food handling, come to/call (NAME AND LOCATION OF EVENT / NAME AND TELEPHONE OF ORGANIZATION) for (ACTIVITIES AND/OR MATERIALS).
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Cook It Safely | |
Raw Food | Internal Temperature |
Ground Product | |
Hamburger | 160°F |
Beef, veal, lamb, pork | 160°F |
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medium-rare | 145°F |
medium | 160°F |
well-done | 170°F |
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medium | 160°F |
well-done | 170°F |
Ham, fresh | 160°F |
Sausage, fresh | 160°F |
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Duck | 180°F |
Turkey/Chicken (unstuffed) | 180°F |
Whole | 180°F |
Breast | 170°F |
Dark meat | 180°F |
Stuffing(cooked separately) | 165°F |
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|
Fried, poached | Yolk and white are firm |
Casseroles | 160°F |
Sauces, custards | 160°F |
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Fin fish | Flesh opaque and flakes easily with fork |
Shrimp, lobster and crabs | Shells red and flesh pearly and opaque |
Clams, oysters and mussels | Shells are open |
* Distributed August 1999 for use in September 1999 as part
of the International Food Safety Council's
National Food Safety Education Month.
TM/SM International Food Safety Council