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1. Clean
- Wash hands thoroughly with warm water and soap
- Wash hands before and after handling food, and after using the bathroom, changing diapers, or handling pets.
- Wash cutting boards, dishes, utensils, and countertops with hot water and soap.
- Rinse raw fruits and vegetables thoroughly under running water
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2. Separate
- Separate raw meat, poultry, and seafood from ready-to-eat foods.
- If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables.
- Place cooked food on a clean plate. If cooked food is placed on an unwashed plate that held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food
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3. Cook
- Cook foods thoroughly. Use a food thermometer to check the temperature.
- Keep foods out of the Danger Zone: The range of temperatures at which bacteria can grow - usually between 5° C and 60° C.
- 2-Hour Rule: Discard foods left out at room temperature for more than two hours.
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4. Chill
- Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° C). Place an appliance thermometer in the refrigerator, and check the temperature periodically.
- Refrigerate or freeze perishables (foods that can spoil or become contaminated by bacteria if left unrefrigerated).
- Use ready-to-eat, perishable foods (dairy, meat, poultry, seafood, produce) as soon as possible.
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