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Board foods
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Counter 118  |
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Clean—wash hands and surfaces often:
• Always wash hands with soap and warm running
water before handling food.
• Always wash cutting boards, knives, utensils,
dishes, and countertops used to cut meat with
soapy, hot water right away—before you use them
for other foods.
• Consider using paper towels to clean up kitchen
surfaces. If you use cloth towels, dishcloths, or
sponges, wash them often, and every time they
have touched raw meat, poultry, or seafood juices.
Use hot soapy water or the hot water cycle of the
washing machine.
Separate—don’t cross contaminate:
• Store raw meat, chicken, turkey, and seafood in
a sealed, wrapped container in the refrigerator.
• Keep raw meat, chicken, turkey, and seafood away
from foods that will not be cooked and foods that
are already cooked.
• Never place cooked food on a plate or cutting
board that previously held raw meat, chicken,
turkey, or seafood.
Cook—cook to proper temperatures:
• Use a food thermometer to make sure meats,
chicken, turkey, fish, and casseroles are cooked to
a safe internal temperature.
• Cook roasts and steaks to at least 145° F.
• Cook ground meat to at least 160° F.
• Cook whole chicken or turkey to 180° F.
• Cook eggs until the yolk and white are firm, not
runny. Don’t use recipes in which eggs remain raw
or only partially cooked.
• Cook fish until it flakes easily with a fork.
Link :http://www.my-foods.com/detail/16/468/Keep-your-family%E2%80%99s-food-safe |
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Post by:  Love foods |
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