Food Safety Tips

General Safety Tips:

  • Aim to use most cooked leftovers between 3-4 days after storage.

  • Discard perishables left out for 2 or more hours.

  • Refrigerator temperature should be 40 degrees F or lower.

  • Avoid foods with torn/leaking packaging, or canned products that are dented.

  • Ensure proper temperature control by taking internal temperatures.

Cleanliness and Hygiene:

Thoroughly wash your hands with soap and water for at least 20 seconds:

  • Before and after handling food products

  • After using the bathroom

  • After touching potentially contaminated surfaces

What is cross contamination?

This is a term for when harmful substances or bacteria are transferred from one surface to another. For example: Using the same knife for cutting raw chicken and vegetables.

Prevent cross contamination by separating raw meats, seafood, poultry and eggs from ready-to-eat foods.

Always clean and sanitize your countertops, cutting boards and utensils!

Thawing:

Avoid thawing foods on countertops at room temperature! This puts food at risk for bacterial growth.

Safter Methods Include:

  • Refrigerator: Place frozen item in a container or on a plate to catch any drips. Slowly, food will thaw at a safe temperature.

  • Cold water: Place the frozen item in a leak proof plastic bag and submerge it in cold water. Replace water every 30 minutes to make sure it remains cold.

  • Microwave: Use the defrost setting on your microwave. Rotate and rearrange food periodically to prevent uneven thawing.

For more information, visit the CDC or USDA website!

Lynn Grows