Health & Wellness
Food Safety is very important each and every time you cook. Always be sure to follow these simple steps to help keep you and your family safe.
Don't Cross-Contaminate! Cross-contamination is caused by spreading germs from one surface (food, utensils, cutting boards, etc.) to another surface. When handling raw meat, poultry, seafood and eggs, keep these foods and drippings away from ready-to-eat foods. Wash your hands with warm water and soap, as well as cutting boards, dishes, counter-tops and utensils after each use, and before touching other surfaces.
Wash Hands and Surfaces. Often Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food. Remember to always:
Cook to Proper Temperatures. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause food-borne illness. Use a food thermometer to to measure the internal temperature of cooked foods. Refer to the Heat It Up chart. for safe internal cooking temperatures, or see below.
Remember to always:
Refrigerate Promptly! Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of food-borne illness. Use an appliance thermometer to be sure the temperature is consistently 40°F or below. The freezer temperature should be 0°F or below.
This material is sourced from Eat at Home Georgia's Food Safety page.
If you have more questions or concerns about food safety, contact: The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854). The TTY number for the hearing impaired is 800-256-7072. Or visit www.fsis.usda.gov Source: Partnership for Food Safety Education For more Food Safety Information, please visit: www.fightbac.org