- Wash hands before handling food.
- Wash hands after handling raw
meat or poultry, and before touching other food or food surfaces.
- Clean
utensils, platters, and countertops with soap and hot water.
- Keep
pets out of the kitchen.
- Teach small children to wash hands after
playing with pets, handling money and trash, using bathroom facilities,
etc.
- Wash food before eating it.
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- Store meat, poultry, eggs, milk, cheese, and other perishables
in the refrigerator.
- Pick up cold foods in the supermarket last
and get them home into the refrigerator or freezer immediately.
- Pack
refrigerated and frozen food together at the checkout.
- Thaw frozen
meat or poultry in a refrigerator, or microwave oven.
- Refrigerate
leftover foods immediately.
- Keep meat salads and mead salad sandwiches
cold.
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- Boiling, broiling, and roasting food kills most bacteria
that cause food poisoning
- Never keep perishable food at room
temperature any longer than two hours (including time to prepare,
serve, eat, and refrigerate
leftovers).
- Do not leave thawed, uncooked meat on the kitchen counter.
- Cook
food thoroughly before serving.
- Keep hot food hot until you serve
it.
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