Wash fruits and vegetables before preparing or eating them. Under clean, running water, rub vegetables briskly with your hands to remove dirt and surface microorganisms. Dry after washing.
Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing, or storing.
Chill (refrigerate) perishable food promptly and defrost foods properly. Refrigerate or freeze perishables, prepared food, and leftovers within two hours.
Separate raw, cooked, and ready-to-eat foods.
Wash cutting boards, knives, utensils, and counter tops in hot soapy water after preparing each food item and before going on to the next one.
Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.
Do not wash or rinse meat or poultry.
Cook foods to a safe temperature to kill microorganisms. Use a meat thermometer, which measures the internal temperature of cooked meat and poultry, to make sure that the meat is cooked all the way through.
Plan ahead to defrost foods. Never defrost food on the kitchen counter at room temperature. Thaw
food by placing it in the refrigerator, submerging air-tight packaged food in cold tap water, or defrosting on a plate in the microwave.
Avoid raw or partially cooked eggs or foods containing raw eggs and raw or undercooked meat and poultry.
Avoid raw (unpasteurized) milk or any products made from unpasteurized milk.
Women who may become pregnant, pregnant women, nursing mothers, and young children should avoid some types of fish and eat types lower in
mercury. Click here or call 1-888-SAFEFOOD for more information.
Last Modified:
December 09, 2009 01:17 PM
Refrigerate or freeze prepared food and leftovers as soon as possible. If food has been left at temperatures between 40° and 140° F for more than two hours, discard it, even though it may look and smell good.
or eating them. Under clean, running water, rub vegetables briskly with your hands to remove dirt and surface microorganisms. Dry after washing. 
