Safe Food Handling Tips 

  • 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)
  • Ground meats: 160 °F (71.1 °C)
  • Poultry: 165 °F (73.9 °C)