To emphasize the importance of food safety, Gov. Gretchen Whitmer has proclaimed September as Michigan Food Safety Education and Awareness Month.

“Food safety is a team effort, and every Michigander plays a crucial role in keeping food safe, wholesome and nutritious,” said Tim Boring, director of the Michigan Department of Agriculture and Rural Development. “MDARD encourages all Michiganders to promote proper food safety practices to help protect themselves, their families, and their communities from foodborne illness.”

MDARD offers these five simple food safety practices to stay healthy this month and beyond —

— Wash hands regularly: Handwashing is the first line of defense against foodborne illnesses. Always wash hands with soap and warm water for at least 20 seconds before and after handling food, especially raw meat, poultry and seafood.

— Avoid cross-contamination: Keep raw meats separate from ready-to-eat foods. Use separate cutting boards for raw proteins and other ingredients such as fruits and vegetables. Make sure to always clean utensils and surfaces after use.

— Use a food thermometer: A food thermometer can help ensure foods are cooked to the proper internal temperature. Poultry should reach 165 degrees F, while ground beef requires 160 degrees. Just because food looks done doesn’t mean it’s cooked properly.

— Refrigerate promptly: Keep perishable foods safe by storing them in the refrigerator within two hours. Ensure the refrigerator is set to 40°F or below.

— Teach food safety to others: Share these tips with family and friends to promote safe food handling practices. Food safety is a shared responsibility, and knowledge is a powerful tool in preventing illness.

Protecting the food supply, reducing the risk of foodborne illness, and responding to foodborne illness outbreaks are high priorities for MDARD, the state’s local health departments and federal agencies. MDARD inspects more than 18,000 licensed food retailers, food processors and warehouses across the state and accredits Michigan’s 45 local health departments, which regulate over 38,000 food service establishments.

“MDARD’s dedicated public servants monitor each step of the supply chain to ensure that food stays safe from the farm to the plate,” said Tim Slawinski, director of the MDARD Bureau of Food Safety and Animal Health. “We’re working hard every day to prevent the spread of foodborne illnesses that can cause serious, life-altering health issues and create financial burdens for consumers.”

As part of Food Safety Education and Awareness Month, MDARD’s Bureau of Food Safety and Animal Health has updated its consumer food safety web page with food safety tips, resources, current recalls and information about a variety of food safety issues that can affect the safety of the food supply.

For more information on how to prevent foodborne illness or how to report suspected cases of foodborne illness, go online to www.michigan.gov/foodsafety.