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SHERYL AUSTIN, R.D.EXTENSION AGENT-FAMILY & CONSUMER

SCIENCES

SLAUSTIN@AG.TAMU.EDUPVCEP.PVAMU.EDU

HTTP://AGRILIFE.ORG/BELLCOUNTYFCS/

ONE IN SIX AMERICANS WILL GET SICK FROM FOOD POISONING THIS YEAR.

(WWW.FOOD SAFETY.GOV)

PROTECT YOUR FAMILY BY FOLLOWING THESE 4 STEPS.

1. Clean

2. Separate

3. Cook

4. Chill

CLEAN Wash hands for

20 seconds with soap and running water. Wash cutting boards, knives, utensils and countertops after each use. Even if you peel fruits and vegetables, wash them first.

CLEAN Make your

own sanitizing solution.

1 tsp bleach (unscented)

4 cups water (1 quart)

SEPARAT

ECross-

contamination is the spread of bacteria from one place or

food to another.

Use separate cutting boards

for raw produce and meat,

poultry, and fish.

SEPARAT

E

Keep raw meat, eggs, fresh produce, and other foods from one another when purchasing, storing, and

preparing them.

Don’t rinse meat or poultry before cooking– doing so

can spread germs to other parts of the kitchen.

COOKCook food to a safe internal temperature.

Use a food thermometer. When foods fall into the danger zone (40 to 140 °F), germs grow fast. Foods should not be in

the danger zone for more than 2 hours.

CHILL

Refrigerate or freeze perishable foods, prepared foods, and

leftovers within 2 hours. Divide leftovers into small, shallow containers for quick cooling.

Don’t pack the refrigerator. Cool air must circulate to keep food

safe.

CHILL

Thaw foods in the refrigerator (best), microwave (then cook immediately), or in cold water (change every 30 minutes).

Keep refrigerators at 40°F or below.

Keep freezers at 0°F or below.

EVERYONE IS AT RISK FOR A FOODBORNE ILLNESS.

Prevent foodborne illness by selecting, preparing, and storing food safely.

Utilize the principles of Clean, Cook, Separate, and Chill to keep food safe.

Sources: www.foodsafety.gov; Texas AgriLife Extension Service

The Cooperative Extension Program serves people of all ages regardless of race, color, national origin, sex, religion, disability, political beliefs, marital or family status. (Not

all classes are protected by legal statute.) Persons with disabilities who require alternative means for communication of program information (braille, large print, audiotape,etc.) should contact Sheryl Austin, Extension Agent at 254/ 933-5305.