Food Safety Advice
Clean: Wash Hands and Surfaces Often
Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops, and food.
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom or changing diapers.
Wash your hands after playing with pets or visiting petting zoos.
Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
Consider using paper towels to clean surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
Keep books, backpacks, or shopping bags off the kitchen table or counters where food is prepared or served.
Separate: Don't Cross Contaminate
Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood, and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean scene ― wash hands with warm water and soap. Wash cutting boards, dishes, countertops, and utensils with hot soapy water.
Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator.
Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Use a food thermometer, which measures the internal temperature of cooked meat, poultry, and egg dishes, to make sure that the food is cooked to a safe internal temp..
Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs.
Cook: Cook to Proper Temperatures
Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods.
Use a food thermometer , which measures the internal temperature of cooked meat, poultry, and egg dishes, to make sure that the food is cooked to a safe internal temp.
Cook beef roasts and steaks to a safe minimum internal temperature of 145°F. Cook pork to a minimum of 145°F. All poultry should reach a safe minimum internal temperature of 165°F throughout the bird, as measured with a food thermometer.
Cook all ground meat to 160°F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked ground beef with a higher risk of illness. Remember, color is not a reliable indicator of doneness. Use a food thermometer to check the internal temperature of your burgers.
Cook eggs until the yolk and white are firm, not runny. Don't use recipes in which eggs remain raw or only partially cooked. Casseroles and other dishes containing eggs should be cooked to 160°F.
Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.
Use microwave-safe cookware and plastic wrap when cooking foods in a microwave oven.
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