The Illinois Department of Public Health (IDPH) is calling attention to food safety as September ushers in National Food Safety Education Month. This initiative serves as a reminder for Illinois residents to be vigilant about safe food handling and preparation, especially during a season filled with gatherings like Labor Day cookouts and football tailgate parties—events that can be marred by unsanitary practices.
“Fall in Illinois is synonymous with food and football,” stated IDPH Director Dr. Sameer Vohra. “As we approach Labor Day, which marks the unofficial end of summer, we want to commemorate Food Safety Education Month by encouraging our residents to follow simple, yet effective rules for handling and preparing food. This ensures safety and helps prevent foodborne illness.”
The Centers for Disease Control and Prevention (CDC) estimates that each year, approximately 48 million people in the U.S.—roughly one in six Americans—contract some form of foodborne illness. These illnesses can manifest as symptoms including nausea, vomiting, diarrhea, cramping, fever, and chills. Alarmingly, 128,000 of these cases result in hospitalization, and an estimated 3,000 deaths are attributed to foodborne illnesses annually.
Foodborne illness is largely preventable by adhering to four basic safety guidelines: Clean, Separate, Cook, and Chill.
Clean: It’s essential to wash hands and surfaces frequently. Germs that cause food poisoning can survive in many areas and spread easily. Wash your hands for at least 20 seconds with soap and warm water before, during, and after food preparation, and before eating. Ensure that any surfaces or utensils that come into contact with food are clean, including cutting boards and coolers. Fresh fruits and vegetables should also be rinsed under running water.
Separate: Prevent cross-contamination by keeping raw meats, poultry, seafood, and eggs separate from ready-to-eat foods. When shopping or storing food, use separate bags and containers for raw items. Utilize different cutting boards and plates for fruits and vegetables versus raw meats to avoid any mixing.
Cook: Food is safe to eat only when it has been cooked to the appropriate temperature to kill harmful bacteria. The only reliable way to check this is by using a food thermometer. Different foods require different minimum cooking temperatures, so it’s important to familiarize yourself with the Safe Minimum Internal Temperature Chart provided by the Food Safety and Inspection Service.
Chill: Prompt refrigeration of raw meats, poultry, and cooked leftovers is crucial to prevent bacterial growth. Discard any food that has been left out at room temperature for more than two hours (or one hour if the temperature exceeds 90°F). For effective cooling, place food in shallow containers before refrigerating or freezing.
In addition to these guidelines, it’s also advisable to inquire about food allergies among guests and to be aware of the nine major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Reading food labels and separating allergen-containing foods can help ensure a safe dining experience for everyone.
For more information on food safety education, visit the IDPH website at Food Safety (illinois.gov). The IDPH also offers downloadable food safety resources and coloring pages for children at ABCS of FOOD SAFETY (illinois.gov), making it easier for families to learn about safe food practices together.
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