Food Safe Meal Prep Tips

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Following these tips when cooking and chilling Leftovers can help prevent foodborne illness DO DON'T Wash hands with soap and water for at Wash meat, poultry, seafood, or eggs Least 20 seconds before preparing food DO DON'T Rinse whole fruits and vegetables under running water and dry with a clean cloth, Use soap or detergent on foods paper towel, or salad spinner DO DON'T Wash utensils that have touched Allow raw meat, poultry, seafood, uncooked meat, poultry, seafood, eggs, or flour to touch any food eggs, or flour before using them with any food that will be eaten raw that will be eaten raw DO DON'T Reuse plates or cutting boards that have Clean cooking surfaces and utensils touched uncooked meat, poultry, with hot, soapy water after every use seafood, eggs, or flour unless you wash them first with hot, soapy water , DO - DON'T Cook meat, poultry, and seafood to a Serve cooked meat, poultry, or seafood safe minimum internal temperature without checking the temperature with a food thermometer Beef, pork, veal, & Lamb Poultry: Ground meats: Fish & seafood: (chops, roasts, steaks): 165 °F 160 °F 145 °F 145 °F with a 3-minute rest time DO • DON'T Keep meat, poultry, and seafood warm (140 °F or above) between cooking Allow food to cool before refrigerating and serving DO DON'T Use the USDA FoodKeeper App to check Let food sit out for more than 2 hours, how Long foods can be safely stored or 1 hour in air temperatures above 90°F .

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