Food Safety in the Home Summary
Foodborne Illness is Preventable
- Buy it safe! Keep it safe!
- Separate raw and ready to eat foods!
- Keep hot foods hot, and cold foods cold!
- If in doubt, throw it out!
Opening Screen | Table of Contents | Introduction | Conclusion
Shopping
Shop last for items that need to be refrigerated. Check the dates on food products and do not buy out-of-date food. Do not buy damaged food container packages or food that looks spoiled.
Bringing it Home
Bring food home as soon as your grocery shopping is finished. Promptly store cold food in a refrigerator at 40° F or less and frozen food in a freezer at 0°F or less. Keep an air thermometer in your refrigerator. Store food separated from cleaning chemicals.
Let's Get Started
Keep your kitchen clean and clean your hands often when working with food. Wash hands with soap and water for 20 seconds.
Wash your hands:
- Before touching food
- After using the bathroom
- After changing diapers
- After handling raw meats
- After coughing and sneezing on hands
- After handling pets
- After touching your mouth area
Preparing to Cook
When beginning food preparation, remember these points:
- Wash your hands
- Clean all surfaces
- Thaw foods properly
- Wash fruits and vegetables
- Don't mix raw meats with vegetables and ready-to-eat foods
Thaw foods in the refrigerator, under running water, or as part of the cooking process. Marinade food in the refrigerator to prevent bacteria growth. Do not reuse the marinade. Do not use the same platter or pan for holding raw meats and then cooked meats. Avoid cross-contamination by washing hands, cutting boards, and knives after preparing raw foods and prior to preparing other foods.
Home Cooking
Use a metal-stemmed probe thermometer to check for the proper final cooking temperature of your food.
Leftovers
Put foods away immediately into the refrigerator after a meal to prevent bacteria growth. Put large amounts of food into smaller containers to facilitate quick cooling. Use leftovers within 3 days. Reheat food items to 165° F prior to eating. Do not cool and reheat again.
Clean-up
When cleaning food equipment after food preparation and a meal:
- Scrape and rinse equipment or plate
- Wash in hot soapy water
- Rinse off all soap
- Allow to air dry or use a clean dish towel
Using a dish machine makes cleaning easier. Just scrape, load, and run.