Nothing can spoil a good time like foodborne illness. Remember to use these Food Safety Tips during your 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:
- 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
- The Academy of Nutrition and Dietetics website. www.eatright.org. Type “Food Safety” in the search bar for articles.
- Centers for Disease Control and Prevention. Food Safety. https://www.cdc.gov/foodsafety.