IS YOUR KITCHEN MAKING YOU SICK?
Food Safety Tips
Follow these 11 tips to reduce your risk of foodborne illness.
- Suds up for 20 seconds.
- Keep foods separate.
- Start with a clean scene.
- Don’t rinse meat or poultry.
- Keep your refrigerator at or below 40 degrees.
- Read and follow package cooking instructions.
- Rinse fresh fruits and veggies under running tap water.
- Place meat and poultry in plastic bag provided at the meat counter.
- Never defrost at room temperature.
- Use a food thermometer.
- Clean out your fridge. No leftovers past 3-4 days.
COOK TO SAFE TEMPERATURES
Safely cooking food is a matter of temperature. Foods need to reach a high enough internal temperature to kill bacteria that can cause foodborne illness.
Color is NOT a reliable indicator of safety.
Check with a food thermometer.
Microwave to a safe temperature.