The safe handling, preparation, and storage of food.
Clean: Wash Hands and Surfaces Often
Wash 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.
Use paper towels to clean up kitchen surfaces. If you use sponges or towels wash them often in the hot cycle of your washing machine to get rid of bacteria.
Separate: Don’t Cross Contaminate
Cross contamination is the easiest way bacteria can be spread.
Use separate cutting boards for raw meat, poultry, and seafood versus fresh produce. And never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs.
Cook: Cook to Proper Temperatures
Food is considered to be safely cooked when it reaches an internal temperature to kill the harmful bacteria that can cause foodborne illnesses.
When microwaving food make sure there are no cold spots in the food, where bacteria can survive. For best results, cover food, stir and rotate the dish once or twice during cooking.
Chill: Refrigerate Promptly
Refrigerate cooked foods promptly after eating, in shallow containers for quicker cooling in the refrigerator.
Defrosting food safely can be done in three ways; in the refrigerator, in cold water, and the microwave using the defrost setting.