Food Safety

Cara Wolverton and Dallas Clark


1. Clean

first wash your hands for about 20 seconds (hum the abcs ) with soap and warm water. When to Wash your hands before eating,preparing food, treating a cut or wound, caring for someone sick

Clean surfaces and utensils after each use

DO NOT clean meat poltuary or eggs

washing meat can actually help spread bacteria because the juices spread all over the counter tops, eggs are bought pre-cleaned

2. Separate

Use different cutting boards for meat , poltuary, seafood and eggs to avoid cross contamination

3. Cooking, Avoid the Danger Zone

The Danger Zone is the temperature between 40 and 140 degrees F make sure to use a food thermometer to cook food to the correct heat

4. Chill

Storage in cold tempertures slow the growth of illness causing bacteria, perishable items should be in the fridge within two hours. The fridge should be set between 40 and 32 degrees.
Food Myths interview on WCBS

Dangerous Food Safety Mistakes

tasting food to see if it's still good

putting cooked meat back on a plate that first held raw meat

Thawing meat on the counter

washing meat or poltuary

eating raw eggs