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Food handling safety risks at home

are more common than most people

think. The four easy lessons of

CLEAN, SEPAATE,

C!!", and C#$LL

can help pre%ent harmful&acteria

from making your family sick.

To find out more a&out food

safety, %isit befoodsafe.org.

For more information on food safety, %isit

befoodsafe.org

#armful &acteria can make people sick.

Easy Lessonsin

Safe Food #andling.

The '.S. Partnership for Food Safety Education is a non(profit organi)ation.

Be FoodSafe is a *oint program of the 'S+A PFSE.


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Clean. acteria canspread throughout the

kitchen and get on hands,

cutting &oards, kni%es, and

countertops. Fre/uent

cleaning can keep that from

happening.

0ash your hands 1ith 1arm 1ater and soapfor

23 seconds &efore and after handling food.

0ash cutting &oards, dishes, utensils and

counter tops 1ith hot soapy 1ater after

preparing each food item and &efore you go

on to the ne4t food. Consider using paper to1els to clean up

kitchen surfaces. $f you use cloth to1els

1ash them often in the hot cycle of your1ashing machine.

inse fresh fruits and %egeta&les under

running tap 1ater, including those 1ith

skins and rinds that are not eaten. u& firm(skin fruits and %egeta&les under

running tap 1ater or scru& 1ith a clean

%egeta&le &rush 1hile rinsing 1ith running

tap 1ater.

Separate.Cross(contamination is ho1&acteria spreads. "eep ra1

meat, poultry, and seafood

and their *uices a1ay from

ready(to(eat foods.

'se one cutting &oard forfresh produce and a separate one for ra1 meat, poultry

and seafood.

Separate ra1 meat, poultry, seafood and

eggs from other foods in your grocery

shopping cart, grocery&ags and in your

refrigerator. Ne%er place cooked food on a plate that

pre%iously held ra1 meat, poultry,

seafood or eggs.

Cook. E%en fore4perienced cooks,

the improper heatingand preparation of

food means

&acteria can sur%i%e.

'se a food

thermometer tomeasure the

internaltemperature of cooked foods. 5ake sure that

meat,poultry, egg dishes, casseroles and other

foods are cooked to the internal temperature

sho1n in the chart.

Cook ground meat or ground poultry

until it reaches a safe internal

temperature. Color is not a relia&le

indicator of doneness. Cook eggs until the yolk and 1hite are

firm. !nly use recipes in 1hich eggs are

cooked or heated thoroughly. ring sauces, soups and gra%y to a &oil

1hen reheating.

Chill. acteriaspreads fastest at

temperatures&et1een-3

6F and 7-3

6F,

so chilling food properly is

one of the most

effecti%e 1ays to

reduce the risk of

food&orne illness.

Chill lefto%ers and takeout foods 1ithin2 hours. "eep the fridge at -3

6F or

&elo1 and use an appliancethermometer to check the temperature.


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efrigerate or free)e meat, poultry, eggs and

otherperisha&les as soon as you get them

home from the store. Ne%er defrost food at room temperature.

Food must &ekept at a safe temperature

during tha1ing. There are three safe 1ays to

defrost food8 in the refrigerator, in cold 1ater,

and in the micro1a%e. Food tha1ed in cold

1ater or in the micro1a%e should &e cooked

immediately.

The Partnership for Food Safety Education

SAFE C! !"$N9 TE5PEAT'ESas measured withafood thermometer

$nternaltemperature 9 ro und

5eat 5eat 5i4tures .eef,

Pork

,:eal, Lam& 7;36F

Turke

y, Chicken

7;

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