Tips to Keep Your Food Safe

1. Never serve unpasteurized juices, unpasteurized milk, fresh bean sprouts, or foods containing raw eggs. 

2. Clean food contact surfaces and fruits and vegetables. 

3. Separate raw, cooked, and ready-to-eat foods. Chill perishable food promptly and defrost food properly. 

4. Defrost in the refrigerator, in cold water, or in the microwave. Never defrost food at room temperature! Food thawed in cold water or in the microwave should be cooked immediately.

5. Cook meat, poultry, fish, and shellfish until completely done. The internal temperature should be 165 °F, except for poultry (breast -170 °F; whole bird -180 °F). 

6. Heat leftovers to an internal temperature of 165 °F. Use leftovers only once, and then throw any remaining food away. 

7. Reheat sauces, soups, marinades, and gravies to a rolling boil. 

8. Wash your hands and the children’s hands often - for 20 seconds with warm, soapy water (count to 30). 

9. Store raw meat, poultry, eggs, fish, and shellfish in containers on the bottom shelf of the refrigerator and away from other foods. Do not prepare these foods on the same surface that you use to prepare other foods. 

10. Never leave raw or cooked meat, poultry, eggs, dairy products, fish, or shellfish out at room temperature for more than 2 hours, 1 hour if air temperature is above 90 °F. 

11. Keep cold foods cold (at or below 40 °F) and hot foods hot (at or above 139 °F). Test temperatures with an instant-read thermometer. 

12. If you’re not sure that food has been prepared, served, or stored safely, throw it out.


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