Keep food safe to eat this summer
The “Food Safe Families” campaign, co-sponsored by the U.S. Department of Health and Human Services, will include public service ads on television, radio and the Web, as well as in print.
The government’s message centers on four steps people can take to keep food safe in the summer and all year long.
Clean
Clean utensils and cutting boards with hot, soapy water after each use. To kill bacteria on counters and cutting boards, flood with a bleach solution (1 teaspoon bleach per 1 quart water), let sit 10 minutes, rinse with clean water and air dry or pat dry with paper towels.
After handling food, wash hands for 20 seconds with soap and running water.
Rinse produce under running water — even produce that you’re planning to peel. Don’t use soap, detergent, bleach or commercial produce washes. Scrub firm produce, such as melons or cucumbers, with a clean produce brush.
Don’t wash meat, poultry or eggs, because their juices may splash onto counters and sinks.
Separate
Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs. Placing ready-to-eat food on a surface that held raw meat, poultry, seafood or eggs can spread bacteria and make you sick.
Keep meat, poultry, seafood and eggs separate from all other foods at the grocery store and in the refrigerator. If necessary, place meat and poultry in plastic bags to keep their juices from dripping or leaking onto other foods.
Cook
Use a food thermometer to make sure food has been heated to a high-enough temperature to kill harmful bacteria. Color and texture alone won’t tell you whether your food is done.
Poultry should be cooked to an internal temperature of 165 degrees. Beef, lamb and veal should be cooked to at least 145 degrees, followed by a 3-minute rest. Hamburgers and other ground beef, lamb and veal should to cooked to at least 160 degrees, and ground poultry to 165 degrees.
Microwave or reheat leftovers to at least 165 degrees.
Keep food hot — 140 degrees or above — after cooking. If necessary, use a heat source like a chafing dish, warming tray or slow cooker to keep the food from cooling to a temperature at which bacteria can grow.
Chill
Refrigerate perishable foods within 2 hours, or 1 hour in the summer, especially if you’re eating outdoors. Pack leftovers into small containers so they’ll cool quickly.
Slow Cooker Cooking Tips - News
Keep food hot — 140 degrees or above — after cooking. If necessary, use a heat source like a chafing dish, warming tray or slow cooker to keep the food from cooling to a temperature at which bacteria can grow. Refrigerate perishable foods within 2
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