Wash all fruits and vegetables in cool, running water. Soap leaves a residue and may actually penetrate blemishes on the skin. Special fruit and vegetable rinses are not necessary.

Table of Contents for Food Safety Who Needs Food Safety Education? Common Food Safety Mistakes at Home A Food Safe Kitchen Purchasing Food Home Storage Preparing Safe Food Serving Safe Food Leftover Handling Summary Review questions Back to Nutrition Curriculum Lessons

Home Storage

• Keep your refrigerator below 40 degrees F. Keep your freezer temperature below 0 degrees F. Use an appliance thermometer to verify the temperature on a regular basis.
• Store foods quickly. No perishable food should be left at room temperature for over two hours. Use these perishable foods while they are still at their peak of freshness. Place raw meats or poultry that may drip, in the bottom of the refrigerator on a plate or in a plastic bag.
• Store frozen foods in their original packaging because it is usually airtight. Overwrap with an approved freezer wrap. Good freezer management is imperative to using what you've purchased in a timely fashion.
• Store canned goods and pantry items in a cool, clean dry place. Store foods off the floor and away from cleaning supplies.
• Label leftovers with date of cooking and store where you can see them. Use within three days. Store in airtight containers that are labeled food safe. Don't use ceramic or metal dishes or cans to store food.
• If in doubt, throw it out.

Preparing Safe Food

• Proper hand washing cannot be overemphasized!
• Wash all fruits and vegetables in cool, running water. Soap leaves a residue and may actually penetrate blemishes on the skin. Special fruit and vegetable rinses are not necessary.
• Rinse meat, poultry and seafood in cool, running water.
• Keep juices from raw meat, poultry or seafood from coming in contact with other foods. Cross contamination can occur through contact with contaminated utensils, equipment, human hands and other foods.
• Marinate foods in the refrigerator. If marinades have been in contact with raw food, do not use with the cooked food.
• Discard eggs used for Easter egg hunts. It's too easy to confuse hunted eggs with those that have been safely kept refrigerated. Inadvertently the hunted eggs may be allowed to remain at room temperature over two hours.
• Avoid eating raw meat, poultry, seafood, eggs or foods containing these foods.
• Use a separate tasting spoon when stirring food. Never put that spoon back into the food you're tasting.
• Thaw food in the refrigerator. Or thaw in cold water that is changed every 30 minutes until the product is thawed. Keep the product in an airtight container. Or thaw in the microwave, but cook the product immediately.
• When cooking in the microwave, use microwave-safe containers; cut pieces the same size; rotate food for even cooking and follow the directions on packages and those that come with your microwave.
• When grilling outdoors, cook thoroughly without charring; clean the grill between each use; and use a clean plate and utensils to serve the cooked food. Do not use the same plate that contained the raw food.
• When using a slow cooker, the internal temperature of food should reach 160 degrees F.
• Use a thermometer. Cook foods to the proper degree of doneness. The listing below shows proper cooking temperatures and are consistent with consumer guidelines from the U.S. Department of Agriculture (USDA) and U.S. Food & Drug Administration (FDA).

Fresh Beef, Veal and Lamb
Ground products such as hamburger prepared as
patties, meat loaf, meatballs, etc...............................160F
Roasts, Steaks and Chops
Medium rare............................................................145
Medium...................................................................160
Well done................................................................170
Fresh Pork (all cuts including ground)
Medium...................................................................160
Well done................................................................170
Ham
Fresh (raw)..............................................................160
Fully cooked (to reheat)...........................................140
Poultry
Ground chicken & turkey.........................................165
Whole chicken & turkey
Medium, unstuffed...................................................170
Well done................................................................180
Whole bird with stuffing............................................180
Stuffing should reach................................................165
Poultry breasts & roasts...........................................170
Thighs, wing (juices run clear)...................................170
Fish.........................................................................145

Internet Activity: Visit http://www.fsis.usda.gov for the Food Safety and Inspection Service's home page. Click on Publications in the left column. Scroll down the page, past the box of titles, to the heading, Food Safety Features. Locate and click on the fact sheet, Countdown to the Holiday for food safety tips.