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CLEAN SEPARATE CHILL

Washing hands with soap and warm Keep raw , poultry, eggs, and Color and texture are unreliable indica- The temperature in a refrigerator water before and after handling raw seafood and their juices away from tors of safety. Using a thermo- should be 40 °F or below, and the food is the best way to reduce the ready-to-eat food. meter is the only way to ensure the freezer 0 °F or below. spread of germs and prevent food safety of meat, poultry, seafood, and poisoning. Separate raw meat, poultry, and egg products. These must be Perishable food should be thawed in seafood from produce in your shop- cooked to a safe minimum internal the refrigerator, in the microwave, or Thoroughly utensils, cutting ping cart. Place food in plastic bags temperature to destroy any harmful in cold water. They should never be boards, and countertops with soap and to prevent their juices, which may . thawed on the counter or in hot water. hot water. Rinse. They may be sanitized contain harmful bacteria, from drip- Do not leave food at room tempera- by applying a solution of 1 tablespoon ping onto other food. The food should be placed ture for more than two hours (one hour of unscented, liquid chlorine bleach per in the thickest part of the food, away when the temperature is above 90 °F). gallon of water. Air-dry. At home, put raw meat, poultry, and from bone, fat, or gristle. seafood in containers, on plates, or in Meat and poultry defrosted in the refrigerator may be refrozen before Wash and vegetables thoroughly sealed plastic bags in the refrigerator Safe Minimium Internal Temperatures under running water just before eating, to prevent their juices from dripping or after . If thawed in the cutting, or cooking. Washing fruits and onto other food. As measured with a food thermometer microwave or cold water, cook vegetables with soap or detergent or before refreezing. Use a separate cutting board for raw Beef, pork, veal and 145 °F with a 3-minute using commercial produce washes is lamb (roast, steaks “rest time” after removal Divide large pots of food, like soup not recommended. meat, poultry, and seafood. and chops) from the heat source. or , into shallow containers. Cut cooked meat or poultry into smaller Sauce that is used to marinate raw Ground 160 °F portions or slices. Place in shallow meat, poultry, or seafood should not containers, cover, and refrigerate. be used on cooked food, unless the Poultry (whole, parts 165 °F or ground) 1 in 6 Americans will get sick sauce is boiled first. Only buy eggs from a refrigerator or from food poisoning this year. Eggs and egg dishes 160 °F Cook eggs until refrigerated case. Store eggs in the Never place cooked food back on the both the yolk and the refrigerator in their original carton and 3,000 Americans will die. same plate that previously held raw white are firm. use within 3-5 weeks. Keep your family food safer. food unless the plate has first been Scrambled eggs washed in hot, soapy water. should not be runny. When selecting pre-cut produce Leftovers 165 °F choose only those items that are refrigerated or surrounded by ice and Fin Fish 145 °F keep refrigerated at home to maintain Raw and products made from raw “pasteurized” (which means the milk has been both quality and safety. milk (including certain cheeses, ice cream, heated briefly to kill disease-causing germs). If Safe Cooking Guidelines and yogurt) are foods that can pose severe you do not see the word “pasteurized” on the Shrimp, Lobster, Crabs Flesh pearly and opaque KEEP YOUR FAMILY SAFER FROM FOOD POISONING risks. Raw milk and products made product label, the product may contain raw from raw milk can carry harmful bacteria milk. Pasteurized milk and milk products are Clams, Oysters Shells open during and other germs that can make you very safer than raw milk and products made from and Mussels cooking sick or kill you. At the , look raw milk. Scallops Milky white, opaque for milk and milk products that are labeled and firm Check your steps at FoodSafety.gov United States Department of Food Safety and Inspection Service

Types of Food : Digital Thermometers – are not designed to remain in the food FOOD while it’s cooking. They should be used near the end of the SAFE estimated cooking time to check for final cooking temperatures in thin or thick foods. FAMILIES Dial Thermometers – have a dial display and are available as “oven-safe” and “instant-read.” The dial thermometer senses temperature from its tip and up CLEAN SEPARATE the stem for 2 to 2 1/2 inches and works well in thick foods. WASH HANDS AND SURFACES OFTEN SEPARATE RAW MEATS FROM OTHER FOODS

Visit “Ask Karen” at FoodSafety.govFoodsafety.gov to ask a COOK CHILL food safety question COOK TO THE RIGHT TEMPERATURE REFRIGERATE FOOD PROMPTLY Call the USDA Meat & Poultry Hotline: 1-888-MPHotline (1-888-674-6854) FDA Food Information Line 1-888-SAFEFOOD (1-888-723-3366) Four Steps

The U.S Department of Agriculture (USDA) prohibits discrimination in to Keep Your all its programs and activities on the basis of race, color, national ori- gin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, orientation, genetic information, politi- Family Safer from cal beliefs, reprisal, or because all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs). Persons with disabilities who require alterna- Food Poisoning tive means for communication of program information (Braille, large print, audiotapes, etc.) should contact USDA’s TARGET center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office or Civil Rights, 1400 Independence Avenue S.W., Washington, D.C 20250-9410, or call (800) 795- 3272 (voice) or (202) 720- 6382 (TDD). USDA is an equal opportunity provider and employer. June 2011