Food safety basics
Have a 'food plan'.
Plan you purchase, storage and preparation of foods.
Consider refrigerator, freezer and oven space available.
Decide how to keep foods within the 'safe' temperature zone:
140°F or above for hot foods.
40°F or below for cold foods.
Keep food refrigerated until you are ready to prepare it.
Keep cooked/uncooked and meats/produce seperate.
Defrost frozen foods in the refrigerator - or buy fresh foods.
Don’t defrost food on the kitchen counter.
Allow 24 hours per 5 pounds of frozen meat to defrost in the refrigerator.
Defrosting in cold water should be safe if changed every 30 minutes.
Wash your hands thoroughly - before, during, and after food preparation.
Washing your hands is an easy way to reduce bacterial contamination.
Wash with hot water and soap for approximately 20 seconds.
Wash all fresh produce, boards and utensils.
Wash all fresh produce, including packaged items.
Make sure kitchen counters, sponges, cutting boards, and knives are clean.
Use separate boards for meats and vegetables.
Don't allow uncooked meats/juices to contact other foods.
Cook to a safe temperature - use a thermometer.
A thermometer is the only way to know the core temperature of food.
Cook hot foods to at least 165°F to destroy potential bacteria.
Maintain hot food at 140°F or above.
"Keep hot food hot and cold food cold."
Refrigerate leftovers within two hours of preparation.
Bacteria thrives at temperatures between 40°F and 140°F.
Don't over pack your refrigerator - make there is room for cold air circulation.
Reheat leftovers to 165 degrees.Microwaves heat food unevenly.
Use a thermometer to ensure all reheated food is at least 165°F