Top Hygiene and Safety Tips

Staphylococcus Bacteria

Safe steps in food handling, cooking, and storage are essential to prevent food borne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow these four guidelines to keep food safe:

• Clean - Wash hands, tie hair back, don't wear rings, nail varnish, wear an apron and wash cooking surfaces frequently.
• Separate - Don't cross-contaminate raw and cooked meat.
• Cook - Cook to proper temperatures.
• Chill - Refrigerate promptly.

Staphylococcus Bacteria

Preparation

• Always wash hands before and after handling food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water. 

Serving

• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep food hot with slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
• Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is 90 +°F).

Staphylococcus Travels On Flies

Staphylococcus Is Killed By Hot Soapy Water

Leftovers

• Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F).
• Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days.

Thawing

• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.

• Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.

Cooking

• Cook ground meats to 160 °F; ground poultry to 165 °F.

• Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F; all cuts of fresh pork, 160 °F.

• Whole poultry should reach 180 °F in the thigh; breasts, 170 °F.

Storage

• Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).

• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.

• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.

• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.

• To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.

• In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years -- if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.

Shopping

• Purchase refrigerated or frozen items after selecting your non-perishables.

• Never choose meat or poultry in packaging that is torn or leaking.

• Do not buy food past "Sell-By," "Use-By," or other expiration dates.