Food Safety- Avoid food poisoning

Food Safety


Wash hands with soap and water for at least 20 seconds. Rinse hands thoroughly using a clean paper towel and use the towel to shut off the faucet.


Clean sweep refrigerated foods once a week. Cooked leftovers should be discarded after 4 days.  Raw poultry and ground meats discarded after 2 days in the refrigerator


Clean the inside and outside of appliances-especially buttons and handles where contamination can occur


Rinse fruits and vegetables under running water before eating, cutting or cooking.


Separate foods when shopping. Place raw seafood, meat and poultry in plastic bags and store them below ready to eat foods in fridge.


Always use a clean cutting board for fresh produce and a separate one for raw seafood, meat and poultry


Keep foods at safe temperatures- Cold foods below 40 degrees

Hot foods above 140 degrees.

Foods are no longer safe to eat when they have been between 40-140 degrees for more than two hours


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