Purchase |
Do not buy already-cooked food that is stored next to raw food, even if it is stored on ice. |
Do not buy food in cans that are dented, cracked, or have a bulging lid. |
Storage |
Make sure meat and poultry products are refrigerated when bought. |
Use plastic bags to keep juices from meat and fish from touching other foods. |
Store perishable items (that can go bad quickly) in the refrigerator within an hour of buying. |
Keep refrigerator temperature between 32 and 40°F (0 and 4°C) and freezer temperature at or below 0°F (-18°C). |
Freeze meat and poultry that will not be cooked within 48 hours. |
Freeze tuna, bluefish, and mahi-mahi that will not be cooked within 24 hours. Other fish can be stored in the refrigerator for 48 hours. |
Do not store eggs on the refrigerator door (since that is the warmest part of the refrigerator). |
Put leftovers in the refrigerator within 2 hours of cooking them. |
Divide leftovers into parts and store in small containers. |
Reheat leftovers to 165°F (74°C) before eating. |
Preparation |
Wash hands with soap and water before cooking and after handling raw meat, poultry, fish, or raw eggs. |
Thaw frozen meats and fish in the refrigerator or microwave, not by leaving them out. |
Marinate foods in the refrigerator, not at room temperature. |
Avoid contact of cooked foods with forks, spoons, knives, plates, or areas that might not be clean. |
Wash forks, spoons, knives, plates, and cutting areas with soap and water after they have touched raw meat, poultry, fish, or eggs. |
Avoid letting the juices from uncooked meat, poultry, or fish touch cooked foods or foods that will be eaten raw. |
Carefully wash all fresh fruits and vegetables. |
Avoid recipes that include raw eggs. |
Cooking |
Use a meat thermometer.
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Cook eggs until the yolk and white are firm. |
Boil juices from raw meat or fish before using on cooked food. |
Serving |
Serve cooked foods on clean plates with clean forks, spoons, and knives. |
Keep hot foods at 140°F (60°C) and cold foods below 40°F (4°C). |
Never leave foods at room temperature longer than 2 hours, or 1 hour if the room is hotter than 90°F (32°C). |
Use coolers and ice packs to take perishable foods (that might go bad) away from home. |
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