Ensuring the safety of our food
Ensuring the safety of our food is crucial for protecting public health and maintaining trust. Here are some key tips to keep your food safe and prevent foodborne illnesses:
1. Clean:
Always wash your hands with soap and water for at least 20 seconds before handling food. Clean cutting boards, utensils, and countertops with hot, soapy water after preparing each food item. Rinse fresh fruits and vegetables under running water.
2. Separate:
Avoid cross-contamination by keeping raw meat, poultry, seafood, and eggs away from ready-to-eat foods. Use separate cutting boards and plates for raw proteins and other foods. Store raw meat on the bottom shelf of the fridge to prevent juices from dripping onto other items.
3. Cook:
Cook foods to the right temperature to kill harmful bacteria. Use a food thermometer to ensure meats reach the following safe internal temperatures:
Fish: 145°F (63°C)
Poultry: 165°F (74°C)
Ground meats: 160°F (71°C)
Beef, pork, lamb, and veal (steaks, chops, roasts): 145°F (63°C) with a 3-minute rest time
4. Chill:
Refrigerate perishable foods promptly, within two hours (or one hour if the temperature is above 90°F/32°C). Keep your refrigerator at 40°F (4°C) or below and your freezer at 0°F (-18°C) or below. Thaw frozen foods safely in the fridge, under cold water, or in the microwave—never on the countertop.
By following these simple steps, you can help prevent foodborne illnesses and keep your meals safe and delicious for everyone to enjoy. Food safety is everyone’s responsibility—let’s make it a priority!
