Keeping Food Clean

By: Sarah Currie

Cook

COOK TO THE SAFE INTERNAL TEMPERATURE!!!

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness.

1. Use a food thermometer(so you know that the inside of the food is cooking correctly)

2. No cold spot in foods

3. Keep hot foods hot and cold foods cold

Clean

WASH HANDS AND SURFACES OFTEN!!!
Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food.

1. Wash your hands/utensils in warm soapy water

2. Rinse fruits and vegetables

3. Consider using paper towels instead of towels(unless in a hot cycle)

Chill

REFRIGERATE PROMPTLY!!!

Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria.

1. Refrigerate frozen foods as soon as you get home.

2. As soon as some food starts to become smell or look weird throw it away

3. Do not defrost at room temperature

Seperate

DO NOT CROSS-CONTAMINATION!!!

Improper handling of raw meat, poultry, seafood and eggs can create an inviting environment for cross-contamination(Bacteria spreading from one food to another).

1. Use one cutting board for fresh produce and a separate one for raw meat

2. Never place cooked food on a plate that previously held raw meat

3. Separate raw meats from other foods in Grocery bags and refrigerator