Three Food Safety Rules

What you can’t see can hurt you - especially if it’s harmful bacteria hidden in your favorite foods. Germs in your potato salad, burgers or barbecued chicken?   Bacteria are more likely to grow in foods that are high in protein and moisture, such as meats, poultry, seafood, dairy products, eggs and egg dishes. Remember food safety.

1. Keep food clean - your first defense against foodborne illness.

     Tips:

• Before handling food, wash your hands with soap and warm water for at least 20 seconds.
• Wash cutting boards, dishes, utensils and surfaces with hot soapy water after each use.
• Sanitize cutting boards after using them for slicing meats, poultry or seafood - and before using them for other foods. Or use separate boards to prevent cross-contamination.
• Use paper towels, not sponges, to clean up juices from meat, poultry and seafood.

2. Cook food right - to kill the bacteria that can make you sick.

     Tips:

• Cook red meats to 160°F and poultry to 180°F.
• Cook ground meat until the center is no longer pink.
• Cook fish until it flakes easily with a fork.
• Heat leftovers thoroughly to at least 165°F.

3. Keep food cool - to preserve freshness and prevent bacterial growth.

     Tips:

• Refrigerate perishables, including leftovers, within 2 hours.
• Maintain safe cooling temperatures: a maximum 40°F in the refrigerator and 0°F in the freezer.
• Always thaw and marinate food in the refrigerator, NOT at room temperature.

For picnics, perishable foods need to stay cold - in a cooler with ice or frozen gel packs - in the shade.

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