🧼 Food Safety Guide

Hand Washing

• Wash hands for 20 seconds with soap
• Before and after handling food
• After touching raw meat, poultry, seafood, eggs
• After using bathroom, blowing nose, touching pets
• Use warm water and scrub thoroughly
• Dry with clean towel or air dry

Surface Cleaning

• Clean counters before and after food prep
• Use hot, soapy water
• Sanitize with diluted bleach solution (1 tbsp per gallon)
• Or use commercial sanitizer
• Replace sponges weekly (harbor bacteria)
• Use paper towels for raw meat cleanup

Utensils & Cutting Boards

• Wash thoroughly between uses
• Use separate boards for raw meat and produce
• Plastic boards easier to sanitize than wood
• Replace worn cutting boards
• Run through dishwasher when possible
• Never use same knife for raw meat then produce

Produce Washing

• Wash all fruits and vegetables under running water
• Even if peeling (bacteria can transfer from knife)
• Use produce brush for firm items
• No need for special produce washes
• Dry with clean cloth or paper towel
• Pre-washed greens still benefit from rinsing

At the Store

• Bag raw meat separately from other items
• Use plastic bags in produce section
• Place meat on bottom of cart (in case of leaks)
• Check packaging for tears or leaks
• Keep cold items together
• Shop for non-perishables first, perishables last

At Home Storage

• Store raw meat on bottom shelf of fridge
• Place on plate to catch drips
• Keep raw meat away from ready-to-eat foods
• Use separate containers for different foods
• Cover all foods in fridge
• Clean spills immediately

During Preparation

• Use separate cutting boards: one for raw meat, one for produce
• Never place cooked food on plate that held raw meat
• Use different utensils for raw and cooked foods
• Wash hands between handling different food types
• Don't reuse marinades from raw meat (or boil first)

Serving Food

• Use clean plates for serving
• Don't put cooked food where raw was
• Use serving utensils, not hands
• Keep raw and cooked foods separate at buffets
• Replace serving utensils regularly

Internal Temperature Chart

• Poultry (whole & parts): 165°F (74°C)
• Ground meats: 160°F (71°C)
• Ground poultry: 165°F (74°C)
• Beef, pork, lamb (steaks, roasts): 145°F (63°C) + 3 min rest
• Fish & shellfish: 145°F (63°C)
• Leftovers & casseroles: 165°F (74°C)
• Egg dishes: 160°F (71°C)

Using a Thermometer

• Essential tool - don't guess!
• Insert in thickest part of food
• Avoid touching bone or fat
• Check multiple spots in large items
• Clean thermometer between uses
• Calibrate periodically (ice water = 32°F)
• Instant-read thermometers most accurate

Microwave Safety

• Stir food during heating for even temp
• Cover to retain moisture and distribute heat
• Use microwave-safe containers only
• Follow package instructions carefully
• Let stand time allows cooking to complete
• Check temp in several spots

Eggs Safety

• Cook until yolks and whites are firm
• Scrambled eggs: no visible liquid
• Casseroles with eggs: 160°F
• Don't eat raw cookie dough or batter
• Use pasteurized eggs for raw applications
• Store eggs in original carton in fridge

Temperature Rules

• Refrigerator: 40°F (4°C) or below
• Freezer: 0°F (-18°C) or below
• Use refrigerator thermometer
• Don't overfill - air needs to circulate
• Keep fridge clean
• Check door seals regularly

Two-Hour Rule

• Refrigerate perishables within 2 hours
• Within 1 hour if temperature above 90°F
• Applies to takeout, leftovers, groceries
• Bacteria multiply rapidly at room temp
• Don't leave food out during parties
• Use ice or warming trays for buffets

Storing Leftovers

• Refrigerate within 2 hours of cooking
• Use shallow containers (cools faster)
• Divide large amounts into smaller portions
• Label with date
• Use within 3-4 days
• Reheat to 165°F before eating

Thawing Safely

• Refrigerator: Safest method, plan ahead
• Cold water: Submerge in cold water, change every 30 min
• Microwave: Cook immediately after
• Never at room temp: Bacteria danger zone!
• Can cook some items from frozen
• Thawed food can be refrozen if still cold

Picnics & Outdoor Events

• Use insulated cooler with ice packs
• Keep cooler in shade, closed
• Pack beverages separately
• Bring hand sanitizer and wipes
• Use shelf-stable foods when possible
• Discard perishables out over 2 hours

Beach & Hot Weather

• 1-hour rule in temperatures above 90°F
• Use extra ice in coolers
• Keep cooler closed as much as possible
• Avoid mayo-based salads in heat
• Bring water to stay hydrated
• Use umbrella to shade cooler

Power Outages

• Keep fridge/freezer doors closed
• Full freezer: safe 48 hours
• Half-full freezer: safe 24 hours
• Fridge: safe 4 hours
• Use coolers with ice if longer
• Check temperatures when power returns
• When in doubt, throw it out

High-Risk Groups

Extra caution for:

• Pregnant women
• Young children
• Elderly (65+)
• Immunocompromised individuals

Avoid:

• Raw/undercooked meat, poultry, seafood, eggs
• Unpasteurized dairy and juices
• Deli meats (unless heated steaming hot)
• Soft cheeses (unless made with pasteurized milk)