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Helpful Tips from the CDC

Food Safety!

Cook to the right temperature

Many people think they can tell when food is “done” by checking its color and texture, there’s no way to be sure it’s safe without using a food thermometer.

Wash hands and surfaces often

Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.

Refrigerate promptly

Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them. (During the summer heat, cut that time down to one hour.

Don’t cross-contaminate

Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods—unless you keep them separate.

CLEAN
  • Wash your hands and surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards.
  • Rinse fresh fruits and vegetables under running water and always follow these four simple steps for food safety.
SEPARATE
  • Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate. It’s important to keep them separate, even after you’ve cleaned your hands and surfaces thoroughly.
COOK
  • Cook to the right temperature. While many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.
CHILL
  • Keep your refrigerator below 40°F and refrigerate foods properly. Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.)

 

For more information on preventing food poisoning, check your steps at FoodSafety.gov.

For more information on ways to beat the heat please visit:

https://www.cdc.gov/foodsafety/groups/consumers.html