Basics for Handling Food Safely

By Michael Cory

Shopping

Buy refrigerated items last

take meat that isn't torn

Storage

Keep the cold stuff cold

discard cans that are dented

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.

Cooking

Cook meat to a minimum internal temperature of 145 °F

Leftovers

Reheat left overs