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 40
degrees F
to
135 degrees F
Refrigerate perishable foods quickly
Foods
spoil quickly in warm rooms
Thaw
foods in the refrigerator, not on the counter
Cook
foods thoroughly, until liquid runs clear
Wash
hands & counters often |
| Thaw all meats in the refrigerator. It can take up to 8 hours to thaw
enough to clean and cook properly. After the first 2 hours of
sitting on the counter, the outer part of the meat becomes warm
enough to grow harmful bacteria. Allow an extra 2 days after
purchase to thaw your holiday meats (such as turkeys, ducks, and large hams, etc.) properly in the refrigerator. |
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Keep hot foods hot |
 Proper
cooking temperatures are necessary to kill bacteria. Purchase
a thermometer and use it. It's the only way
to make absoutely sure food is safe to eat. To get an accurate
reading:
~Red meats, roasts, steaks, chops, and poultry - insert thermometer
in the thickest part of the meat. Don't insert in bone, grissle,
or fat.
~Poultry - insert in inner bone or thigh area near the breast
- don't touch the bone.
~Ground meat - insert in the thickest area of meatloaf or patty.
If you are cooking a thin patty, insert the thermometer sideways,
reaching the inner part of the meat. Don't puncture the meat
and touch the cooking surface.
~ Egg dishes and casseroles - insert in the center or thickest
area of the dish.
~Fish - cook until opaque, and flakes easily with a fork.
~Pork - insert in thickest part of the meat - not in grisle,
fat, or bone. |
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Keep cold foods cold
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 Refrigerate
food quickly - as soon as you get it home
from the store. Place leftovers in the refrigerator within an
hour after eating.
~Purchase and use a refrigerator thermostat - it's the only
way to make sure your refrigerator is keeping foods cold enough.
~Make sure you use foods by their "sell date" as indicated
on the package. Discard any out-dated foods.
~ Never allow foods to defrost at room temperature on your counter.
Defrost in the refrigerator for 24 hours or in the microwave
oven. When defrosting in the refrigerator, be sure to place
meat on the bottom shelf, so blood and/or raw juices don't drip
on other foods. |
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