Food Safety Tips

Food Safety

The safe handling, preparation, and storage of food.

Clean: Wash Hands and Surfaces Often

washing handsBacteria can be spread throughout a kitchen and contaminate hands, cutting boards, utensils, counter tops, and food.

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

separateSeparate raw meat, poultry, seafood, and eggs from other foods starting at the store in your shopping cart, grocery bags, and in your refrigerator.

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

foodtempUse 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 temperature.

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

refrigeraterUse an appliance thermometer to be sure the refrigerator temperature is 40*F or below, the freezer temperature should be 0*F or below.

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.

4 thoughts on “Food Safety Tips

  1. Wow this is really interesting and useful to anybody who cooks alot at home. I really like your use of pictures to help illustrate your point, I think i might start to wash my hands more often, I rarely do!


  2. Good advice, we just did a food safety lab in Microbiology that really drove home some the points made here. The cooked meat culture yielded almost no growth vs. the uncooked which was a wash with microbial growth. They may be extremely small but they can still make you seriously ill/dead quickly.


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