Basics for Handling Food Safely

By Michael Cory


Buy refrigerated items last

take meat that isn't torn


Keep the cold stuff cold

discard cans that are dented


Wash hand in warm water with soap for 20 seconds

use a cutting board when cutting food with a knife


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.


Cook meat to a minimum internal temperature of 145 °F


Reheat left overs