FOOD SAFETY

Food safety means keeping food safe to eat by following proper food handling and cooking practices.

FOUR STEPS TO FOOD SAFETY

• Cook
• Clean
• Chill
• Separate

Food-borne illness is a sickness caused by food with a harmful substance.

CHILL

Do not allow food to sit out for more than 2 hours!

Refrigerators should be kept at 40 degrees or less.

Thaw foods in cold water or the refrigerator.

Divide large amounts of food into smaller portions so they chill faster!

COOK

Cook raw meats, poultry, seafood, and eggs to kill harmful bacteria.

USE A THERMOMETER

Do not eat uncooked or partially cooked food.

Reheat foods to 165 degrees Fahrenheit.

CLEAN

Wash your hands in warm, soapy water for at least 20 seconds.

Cover coughs and sneezes.

Change dish towels frequently.

Dispose of garbage.

SEPARATE

Seperate cooked foods from raw meat.

Do not taste food and cook with the same spoon.

Never use the same utensil for cooking and raw meat.

THAT PREVENTS BACTERIA AND GERMS