PREPARE, COOK, STORE

Clean 

• Wash hands, utensils and surfaces often
• Wash hands before, during, and after preparing food. Use plain soap and water and scrub for at least 20 seconds.
• Use a clean towel to dry hands.

Refrigerate perishable foods (foods likely to go bad quickly) within 2 hours

• Refrigerator should be set to 40F or below and your freezer to 0F or below. 
• Never leave perishable foods out of refrigeration for more than 2 hours. If the food is exposed to temperatures above 90F, refrigerate within 1 hour.
• Leftovers should be placed in shallow container and refrigerate promptly to allow quick cooling.
• Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat, poultry and seafood is in the refrigerator. 

Other times to wash hands

• After handling raw meat, poultry, seafood, or their juices.

Wash surfaces and utensils after each use

• Wash cutting boards, dishes, utensils and countertops with hot, soapy water after they’ve held raw meat, poultry, seafood, or eggs.
• Wash dish cloths often in the hot cycle of a washing machine.
• Wash fruits and vegetables, but not meat, poultry or eggs.
• Discard damaged or bruised areas on fruits and veggies, and wash under running water, without soap, bleach, or commercial produce washes.
• Use separate cutting boards, plates and utensils for produce, meat, poultry, seafood and eggs.

Cook to the right temperature

• Keep food hot (140F or above) after cooking.
• Microwave food thoroughly (165 For above).

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MINIMUM COOKING TEMPERATURES CHART