New Cook's Corner

Food Safety and Cooking

Nothing can spoil a good time like foodborne illness.  Remember to use these Food Safety Tips during your cooking.

Vegetable Brush and Thermometer

  • 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.
  2. The Academy of Nutrition and Dietetics website.  Type “Food Safety” in the search bar for articles.
  3. Centers for Disease Control and Prevention.  Food Safety.

One Comment

  • Barbara Bowling

    Love the cook/nutritionist! Great picture, Anne.
    I just bought 3 meat thermometers from Costco.
    We won a Po’Man Grill at a farm meeting.
    Works great, but making sure the meat gets to the right temp makes me happy especially when sharing food with others!

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