Keep food hot (140˚F or above) after cooking:

Refer to our Minimum Cooking Temperatures Chart to be sure your foods have reached a safe temperature.

When you think your food is done, place the food thermometer in the thickest part of the food, making sure not to touch bone, fat, or gristle.

Use a food thermometer to be sure your food is safe.

In the fridge, keep eggs in their original carton and store them in the main compartment-not in the door.įood Safety Quick Tips: Separate (FDA) Cook to the Right Temperature Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:.

Freeze them if you’re not planning to use them within a few days.

At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic bags.

When you check out, place raw meat, poultry, and seafood in separate bags from other foods. In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and seafood in plastic bags if available.Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched raw meat, poultry, seafood, eggs, or flour.Use separate plates and utensils for cooked and raw foods.Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood.Produce labeled as “pre-washed” does not need to be washed again.Ĭleanliness Helps Prevent Foodborne Illness (USDA) Separate: Don’t Cross Contaminate Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:.Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.

Dry produce with a paper towel or clean cloth towel.Scrub firm produce like melons or cucumbers with a clean produce brush.Rinse fruits and vegetables before peeling, removing skin, or cutting away any damaged or bruised areas.Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes.Wash fruits and vegetables, but not meat, poultry, or eggs: Wash dish cloths often in the hot cycle of your washing machine.Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs.Wash surfaces and utensils after each use: After blowing your nose, coughing, or sneezing.Before and after treating a cut or wound.Before and after caring for someone who is sick.After touching an animal, animal feed, or animal waste.After changing diapers or cleaning up a child who has used the toilet.After handling raw meat, poultry, seafood, or their juices, or uncooked eggs.Before, during, and after preparing food.Wash your hands often, especially during these key times when germs can spread:.Rinse hands, then dry with a clean towel.Need a timer? Hum the “Happy Birthday” song from beginning to end twice. Use plain soap and water-skip the antibacterial soap-and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds.Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops. Clean: Wash Hands, Utensils, and Surfaces Often You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill. Did you know that an estimated 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year-it can also cause long-term health problems.

Summarize the steps of the water cycle.