Food Safety and Cooking

• Wash hands ✋ with soap and water at the start of cooking and after handling eggs, egg shells, raw meats, or seafood.

• Wash hands with soap and water after touching your face or eye glasses.

• Use a clean dish towel, and change these frequently.

• Vegetables, fruits, and other raw produce should be placed under cold running water, while rubbing gently or using a clean fruit and vegetable brush.

• Use a spoon only once when tasting food during cooking.

• Wash all cutting boards, counters, and any dishes after touching raw eggs, meat, or seafood to avoid cross contamination.

• Discard marinades that have been used on raw foods.

• The DANGER ZONE is between 40℉ to 140℉ (5℃ to 60℃).  This is the temperature range in which bacteria flourish and grow quickly.  Allow food to stay in the danger zone in as little time as possible, and no longer than 2 hours maximum.  Remember to keep cold food cold and hot food hot. 

• With hot leftovers, allow the food to cool a bit in small shallow containers, and then place it in the refrigerator or freezer for storage. 

• Food should be reheated to an internal temperature of 165℉ (74℃) – check by using a reliable food thermometer.

For more food safety guidance go to:

1. Food Safety Education.  United States Department of Agriculture and Food Safety and Inspection Service website.  https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education
2. The Academy of Nutrition and Dietetics website.  www.eatright.org.  Type “Food Safety” in the search bar for articles.
3. Centers for Disease Control and Prevention.  Food Safety.  https://www.cdc.gov/foodsafety.