Summer Food Safety

Clean

100

These should be washed with warm water and soap for 20 seconds before and after handling food.

What are your hands.

200

These types of produce should be rinsed and scrubbed under cool running tap water even if you do not eat the rinds.

What are melons, squash, or oranges.

300

These things should be washed with hot soapy water after preparing each food item and before you go on to the next food.

What are cutting boards, dishes, utensils, and countertops.

Separate

100

Different types of this kitchen item should be used when preparing fresh produce, raw meat, poultry, and seafood.

What are cutting boards.

200

Cooked food should never be placed on this.

What is an unwashed plate that previously held raw meat, poultry, seafood or eggs.

300

Raw meat, poultry, and seafood should be stored in containers on this level of your refrigerator to prevent raw juices from dripping onto other food.

What is the lowest shelf of the refrigerator.

Cook

100

This should be used to ensure that foods are fully cooked.

What is a food thermometer.

200

This is not a reliable indicator of doneness.

What is the color of the meat or length of cooking.

300

Improper heating and preparation of food could mean that this could survive.

What is bacteria.

Chill

100

Leftovers and takeout foods should be chilled within this amount of time.

What is 2 hours.

200

You should do this with meat, poultry, eggs and other perishables as soon as you get them home from the store.

What is refrigerate or freeze.

300

Food should never be defrosted in this way.

What is at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in the micro wave should be cooked immediately.