·
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.
Related Postings:
