Never leave perishable food out of the refrigerator for more than 2 hours. Use an appliance thermometer to make sure. Your refrigerator should be set at or below 40☏ and your freezer at or below 0☏. Food poisoning bacteria grow fastest between 40☏ and 140☏. Refrigerate perishable foods within 2 hours 1. Follow the packaging instructions for commercially prepared frozen foods some are not designed to be stirred while heating. If the food label says 'Let stand for x minutes after cooking', follow the directions – if you microwave and let stand for a few minutes, the food will cook thoroughly as colder areas absorb heat from warmer areas. Read the cooking instructions on the package and follow them exactly to make sure the food is thoroughly cooked. Microwaves food thoroughly (165˚F or more) 1. Keep food warm (140˚F or higher) after cooking If you are not serving food immediately after cooking, keep it away from the temperature danger zone (between 40☏ and 140☏) where bacteria grow quickly a heat source such as a chafing dish warming tray or slow cooker. Check our Minimum Cooking Temperature Chart to make sure your food has reached a safe temperature. When you think it's done, insert the food probe into the thickest part of the food, being careful not to touch the bone fat or gristle. Use a food thermometer to keep your food safe. Food is safe to cook if the internal temperature is high enough to kill disease-causing bacteria 1. Refrigerate eggs in their original cartons and store… See for a complete list. Freeze them if you don't want to use them within a few days. At home, place raw poultry and seafood in containers or sealed, leak-proof plastic bags. When checking out, put raw poultry and seafood in separate bags from other food. In the shopping cart, separate raw poultry seafood and eggs from other foods and place packages of raw poultry and seafood in plastic bags, if available.

Use hot, soapy water to thoroughly wash dishes and cutting boards that handle raw poultry sea eggs or flour. Use separate plates and utensils for cooked and raw food. Use one cutting board for fresh produce or other foods that are not cooked before eating, and another for raw poultry or seafood. Use separate cutting boards and plates for poultry, seafood, and eggs 1. Germs that can make you sick can survive in many places in the kitchen, including hand dishes, cutting boards, and countertops. You can help protect your family from food poisoning at home by following these four simple steps, separate cooking and refrigeration. that an estimated 1 in 6 Americans will get food poisoning this year alone? Not only does food poisoning send 128,000 Americans to the hospital each year, it can also cause long-term health problems. › safe food › 4 steps to 4 steps to food safety | › safe food › 4 steps to cacheHow to prevent food poisoning? Clean hands Dishes and surfaces often Separate Do not contaminate. Raw meat, poultry, seafood and eggs spread bacteria for ready meals, unless… Food poisoning bacteria can survive and spread in many places… Separate Do not cross-contaminate. Basic tips for healthy and safe…įour steps to food safety Cleaning Separate cooking Refrigeration Cleaning Wash hands and surfaces frequently. 1.8 Keep food safe! Food safety basics | Food safety and….1.7 Simple kitchen and food safety tips for home cooks.1.6 Tips for Safe Food Handling – WebMD.1.5 Safe handling of food while eating outdoors | FDA.1.4 Safety Tips for Handling and Preparing Common Foods | Food ….

Food warmer plates