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March « 2011 « Rawfood Travel

Rawfood Travel

March 19, 2011

Raw Food Safety in Times of Emergencies (Hurricanes, Flooding and other Disasters)

Filed under: Raw food Basics,Raw food prep — Tags: , — admin @ 10:11 am

With the climates getting more and more unpredictable every year, everyone is concerned about stocking up on supplies, especially food. When you’re in another place far away from the comforts of home – it’s more challenging to keep up with raw food safety. According to the U.S. Food and Drug Administration, here’s what everyone should keep in mind when it comes to keeping food fresh and safe.

Raw Food Safety Flooding Measures

Water

During flooding, rely on clean bottled water whenever possible. Boiling water can also help. Otherwise, you can disinfect whatever potable water you have. Use 8 drops or 1/8 teaspoon bleach per gallon of water. Don’t forget to filter the water first if it appears cloudy. Use clean cloths and separate the usable water for transfer to clean containers before boiling or disinfecting.

Food

Don’t use food that has been contaminated by flood water. Anything that has not been stored in waterproof containers should be thrown away. Food containers should be sanitized with soap and water as well as hot water whenever possible. (Remove all labels as they may contain residual dirt.) Keep your utensils clean the same way.


Raw Food Safety – Storing and Handling

Selecting and Storing

As a general rule, always buy fruits and vegetables that aren’t damaged or bruised. Keep meat and produce separate when bagging. If you’re buying freshcut or salad greens, make sure that it is surrounded by ice or have been refrigerated.

Storing raw food to maximize freshness requires a temperature of 40° F or below.

Preparing Foods

Raw food safety requires clean hands at all times – and the best way to do it is to wash your hands with soap and warm water before and after you handle food.

1. Remove any bruised or rotten parts

2. Wash everything through running water, even if you will peel it later.

3. Use a produce brush for firm produce such as cucumbers or watermelons.

4. Dry produce with paper towels or clean cloths to further lessen bacteria.

Separate produce and their utensils from raw meats and seafood. Wash their utensils separately, including knives and cutting boards.

Warning:

Sprouts like alfalfa, mung bean, clover and radish when eaten raw or slightly cooked carry a risk of foodborne bacteria like Salmonella and E. Coli.

Be careful when drinking fresh squeezed juice sold by the glass at farmers markets, roadside stands, juice bars and cider mills. Make sure to buy only those that have been refrigerated. Otherwise, there is a risk of the juice being contaminated at the site, because most of these products are unpasteurized and have no warning labels.

Raw food safety must also be followed even with organic food. They must be government certified to carry the label “organic”.

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