Food Safety

The Centers for Disease Control and Prevention report that an estimated 1 in 6 Americans get sick from foodborne diseases. As you prepare your meals, here are some important food safety tips to help protect you and your loved ones from food poisoning.

Food Preparation & Cleanliness

• Wash your hands with soap and warm water for 20 seconds before and after handling food.
• Rinse fruits and vegetables under running water, even those with skins and rinds that are not eaten.
• Use separate cutting boards and knives for fresh produce and raw meats.

Safe Thawing & Handling

• Defrost food in the refrigerator, under cold running water, or in the microwave. Take turkeys out of the freezer and thaw them in the refrigerator 4 to 5 days before cooking.
• Never place cooked food on a plate that previously held raw meats or eggs.
• Discard food that has been out for two or more hours. At room temperature, bacteria can double every 20 minutes.

Cooking & Temperature Guidelines

Follow the guidelines below for minimum cooking temperatures for meat, poultry, seafood, and other cooked foods. Be sure to use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.

• Poultry: 165°F
• Pork/Ground Meat: 155°F
• Seafood/Fish: 145°F
• Beef Cuts: 145°F