Basics for Handling Food Safely
By Michael Cory
Preparation
Wash hand in warm water with soap for 20 seconds
use a cutting board when cutting food with a knife
Thawing
Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
Microwave: Cook meat and poultry immediately after microwave thawing.
Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
Microwave: Cook meat and poultry immediately after microwave thawing.
Cooking
Cook meat to a minimum internal temperature of 145 °F
Leftovers
Reheat left overs