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)