HSHS St. Joseph's Hospital Safe Food Handling Tips

St. Joseph’s Hospitals in Breese and Highland and Holy Family Hospital recommend the following food safety practices:

Do not use the same utensils, cutting board and dishes for raw food and cooked food.
Thaw and marinate food in the refrigerator – not on the counter.
Discard marinades and sauces that have touched raw meat.
Wash fruits and vegetables before peeling or cutting to prevent germs on the food’s peeling from spreading to the inside.
Use a meat thermometer to ensure foods are cooked thoroughly.
- 145° F for fish, steaks and roasts
- 160° F for ground beef, pork and lamb
- 165° F for chicken and turkey
Discard food left unrefrigerated for more than two hours. When it’s above 90° F, reduce this time to one hour.
Wash your hands often when preparing, handling and storing food.
Keep hot food hot and cold food cold. If using a cooler, put raw foods on the bottom with ice packed on top.
Allow food to cool to room temperature before storing it in the refrigerator.
Store leftovers in smaller containers rather than one large container so it cools faster.

Food-borne illnesses affect 48 million people each year, according to the Centers for Disease Control and Prevention. Symptoms of a food-borne illness can include upset stomach, vomiting, diarrhea, fever and nausea.

The emergency rooms at St. Joseph’s Hospital in Breese and Highland and Holy Family Hospital are open 24/7 to provide expert care when you need it most.

More information about food-borne illnesses and safe food handling practices can be found on the Centers for Disease Control and Prevention website and at FoodSafety.gov.


HSHS St. Joseph's Hospital Safe Food Handling Tips St. Joseph’s Hospitals in Breese and Highland and Holy Family Hospital recommend the following food safety practices: Do not use the same utensils, cutting board and dishes for raw food and cooked food. Thaw and marinate food in the refrigerator – not on the counter. Discard marinades and sauces that have touched raw meat. Wash fruits and vegetables before peeling or cutting to prevent germs on the food’s peeling from spreading to the inside. Use a meat thermometer to ensure foods are cooked thoroughly. 145° F for fish, steaks and roasts 160° F for ground beef, pork and lamb 165° F for chicken and turkey Discard food left unrefrigerated for more than two hours. When it’s above 90° F, reduce this time to one hour. Wash your hands often when preparing, handling and storing food. Keep hot food hot and cold food cold. If using a cooler, put raw foods on the bottom with ice packed on top. Allow food to cool to room temperature before storing it in the refrigerator. Store leftovers in smaller containers rather than one large container so it cools faster. Food-borne illnesses affect 48 million people each year, according to the Centers for Disease Control and Prevention. Symptoms of a food-borne illness can include upset stomach, vomiting, diarrhea, fever and nausea. The emergency rooms at St. Joseph’s Hospital in Breese and Highland and Holy Family Hospital are open 24/7 to provide expert care when you need it most. More information about food-borne illnesses and safe food handling practices can be found on the Centers for Disease Control and Prevention website and at FoodSafety.gov.
Chamber Connection - 2 columns - July 23, 2021