Always Wash hands with warm water and soap for 20 seconds before and after handling food.
Wash all fruits and vegetables produce before use with clear running water before cutting, cooking or eating raw, even if you plan to peel the produce.
Scrub firm produce, such as melons and cucumbers, with a clean, firm brush before cutting.
Drying produce with a clean cloth or paper towel may further reduce bacteria that may be present.
Don’t cross-contaminate. Keep raw meat, poultry, fish and their juices away from other food. After cutting raw meats, wash cutting board utensils and countertops with hot, soapy water.
Cutting boards, utensils and countertops can be sanitized with a solution of 1 Tablespoon of unscented liquid chlorine bleach in 1 gallon of water.
Marinate meat and poultry in a covered dish in the refrigerator.
Cold Holding Temperatures
40 °F (4.4 °C)
Use cooked leftovers within 4 days
Reheat leftovers to 165 °F (73.9 °C)
Cooking Internal Temperatures
Raw beef, pork, lamb & veal of steaks, chops & roasts: 145 °F (62.8 °C)
