Make Online Payments
Personal Property Declaration
Pay Property Taxes Online
Voter/Polling Place Lookup
Real Estate Information
Personal Property Information
Personal Property Receipt
Non-Urgent Citizen Services
Pay Traffic Tickets
St. Louis County Maps
Bid on County Business
Birth or Death Certificates
Vendor Self Service
St. Louis County Circuit Court
Other Government Agencies
Bids and RFPs
Office of Community Empowerment
County Facilities Hours and Locations
Boards and Commissions
Board of Equalization
Employee & Retiree Self Service
Property and Roads
Community Planning & Revitalization
Countywide Planning & Policy
Planning Zoning and Subdivision Information
Water Service Line Repair
Clean Green Beautiful
Subdivision Trustee Resource Center
Taxes and Deeds
Real Estate Information
Law and Public Safety
Crisis Intervention Team
Emergency Communications Commission
Fire Standards Commission
Health and Wellness
Pollen and Mold Center
Birth and Death Certificates
Animal Care & Control
About Your Department of Public Health
St. Louis County PDMP
St. Louis County Children's Service Fund
Diseases and Immunizations
Food and Restaurants
Health Centers and Medical Services
Health Promotion and CHIP
Unincorporated Trash Districts
Recycling and Waste Management
Parks and Recreation
Winter Wonderland 2018
Maps & Facts
Museums Art & History
Schools & Groups
Picnics Banquets & Weddings
Things To Do
Frequently Used Phone Numbers
Committee on Disabilities
County Older Resident Program
Age Friendly Initiative
Law and Public Safety
Food Safety Encouraged as Temperatures Rise
Viewed: 949 time(s)
The Saint Louis County Department of Public Health is encouraging residents to practice safe food handling and preparation as temperatures rise. Foodborne illnesses typically rise during the summer months, and are often caused by easily preventable mistakes.
“Many foodborne illnesses can be prevented by following a few simple rules,” said Dr. Echols, Director of Communicable Disease Control Services.
To safely prepare, handle, and serve food, the Department of Public Health recommends the following four steps:
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often in the hot cycle.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush.
Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.
Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water.
Do not reuse marinades used on raw foods unless you refrigerate between uses and bring them to a boil before reuse.
Color and texture cannot determine safety. Always use a food thermometer for meat, poultry, seafood, and egg products for all cooking methods. Check packaging for the minimum internal temperature.
When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
Bring sauces, soups and gravy to a boil when reheating.
Use an appliance thermometer to be sure the refrigerator temperature is consistently 40° F or below and the freezer temperature is 0° F or below.
Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.
Never thaw food at room temperature, such as on the counter top. Foods can be defrosted: in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
Always marinate food in the refrigerator.
Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
For more information on food safety and foodborne illness, please visit:
No Articles Found.
41 South Central
Clayton, MO 63105
The Crossings At Northwest:
715 Northwest Plaza Drive
St. Ann, MO 63074
West - Satellite Center:
Clarkson Wilson Centre
74 Clarkson Wilson Centre
Chesterfield, MO 63017
South - Satellite Center:
4544 Lemay Ferry Road
St. Louis, MO 63129
Copyright (c) 2018 St. Louis County Government