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Join Peachy Keen to learn about Food Safety in the Home. To test your knowledge before or after your visit try the Food Safety Quiz. Be sure to print out our Food Safety Summary sheet to take the facts with you.
Is It Done Yet?
USDA Recommended Safe Minimum Internal Temperatures
- Steaks & Roasts - 145 °F
- Fish - 145 °F
- Pork - 160 °F
- Ground Beef - 160 °F
- Egg Dishes - 160 °F
- Chicken Breasts - 165 °F
- Whole Poultry - 165 °F
Use a food probe thermometer to check for the proper cooking temperature of food. The Using a Thermometer page will explain the details.
The Cold Storage Chart page is helpful to learn how long food can be safely stored in the refrigerator.
Seasonal Food Safety Fact Sheets
Germs to Know
Escherichia Coli 0157:H7
Name of Illness: Hemorrhagic colitis
Microorganism Type: Bacterial
Incubation Period: 2-8 days
Symptoms: Abdominal pain, diarrhea (often bloody), nausea, vomiting.
Possible Sources: Undercooked ground beef, sprouts, lettuce, salami, unpasteurized milk, juice, and cheeses, and fecal contaminated water and food.
Prevention tips: Cook food thoroughly. Cook ground beef to at least 160°F. Use a meat thermometer to check the final cooking temperature of ground beef. Wash your hands before handling food. Avoid cross-contamination by washing hands, cutting boards, and knives after preparing raw foods and prior to preparing other foods. Make sure children and toddlers wash their hands after using the bathroom. Drink only pasteurized milk, juice, or cider. Wash fruits and vegetables thoroughly. Drink water only from potable (safe for drinking) sources.
Special Note: Can cause a severe infection especially with children under 5 years of age, the elderly, and people with compromised immune systems. The infection can cause hemolytic uremic syndrome.
More information: Centers for Disease Control's web site or the FDA/CFSAN's The Bad Bug Book
Food Safety Tip
| Wash All Produce to Remove Contamination | |
|---|---|
| Thoroughly rinse soft and leafy produce. |  |
| Scrub tough-skinned produce with a brush. |  |
| More Information: Preparing to Cook | |