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Safety First

use clean hands, utensils and work surfaces.

Always wash hands with hot soapy water for at least 20 seconds before starting food preparation and after handling raw chicken, meat and seafood.
Keep work surfaces clean. Wash plastic cutting boards, knives, and other utensils with hot soapy water after every use and before using with another type of food, especially after handling raw meat, poultry or seafood.
Never put cooked poultry, meat or seafood on the same plate or in the same container that held raw meat, unless it was thoroughly washed first.

keep hot foods hot!

Cook foods thoroughly to kill harmful bacteria. The only way to know that meat, poultry, casseroles and other foods are cooked to the proper temperature and are safe to eat is to use a clean food thermometer.
There are several types of thermometers: Meat thermometer: is inserted into food at the beginning of the cooking time and remains in the food throughout cooking. This type of thermometer is used for thick cuts of meats such as roasts or turkeys.
Dial or Digital Instant read thermometers: is used to periodically check temperature. They are not designed to stay in the food during cooking. Insert thermometer into the thickest part of the food or center of the food. Allow 15 to 20 seconds for the temperature to register.

cook foods to following minimum temperatures:

Ground Meat (beef, pork and veal	160 degrees

Steaks (beef)	145 degrees rare
	160 degrees medium
	170 degrees well done

Roasts (beef)	450 degrees

Pork	155 degrees

Poultry (skinless breasts)	160 degrees

Poultry (thighs, wings)	170 degrees

Cook fish until it’s opaque and flakes easily with a fork.
Cook eggs until the yolks and whites are firm.
Leftovers should be reheated to 165 degrees. Bring sauces, soups and gravies to a boil.

keep cold foods cold!

After bringing food home immediately store in refrigerator or freezer.
Periodically check appliances temperatures - Refrigerator: 40 degrees or below, Freezer: 0 degrees or lower.
The safest way to thaw food is in the refrigerator. If may also be thawed in cold water if packaged in an airtight package; change the water frequently and add ice cubes to keep it cold. Do not thaw food at room temperature on the counter and do not thaw in hot water.
If using a microwave oven for thawing follow the manufacturer’s instructions. Always cook foods completely after thawing.

when in doubt, throw it out!

Contaminated food can smell, look and taste normal. Never taste any food you suspect may be contaminated. Even one bite can make you sick.
Safe food handling is especially important for the very young, the very old and those with weakened immune systems, as these groups are most vulnerable to food borne illnesses.

meat and poultry hotline:

1-800-535-4555 (Toll-free Nation-wide) Or Visit the USDA website on Food Safety at www.fsis.usda.gov/ Or www.fda.gov/