Quick Facts: Food Preparation

Holidays are fast approaching are you prepared?

·         Clean. Wash hands, cutting boards, utensils, and countertops.

·         Separate. Keep raw meat, poultry, and seafood separate from ready-to-eat foods.

·         Cook. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.

·         Chill. Keep your refrigerator below 40°F, and refrigerate food that will spoil.

·         Check your steps at http://www.foodsafety.gov/keep/basics/index.html

·         Report suspected illness from food to your local health department.

·         Don't prepare food for others if you have diarrhea or have been vomiting. [Dr. Carm just wants to add "EW!!!" to this one]

·         Be especially careful when preparing food for children, pregnant women, those in poor health, and older adults.

Tips from: Centers for Disease Control and Prevention: www.cdc.gov


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