Environmental Public Health Division

Food Safety: It's In Your Hands

You can Help Prevent Foodborne Illness

To help prevent foodborne illness in your household, follow the food safety tips listed below:

1. When shopping, remember to buy your cold and frozen foods last, and to put them away first.
   
2. Store raw meat, poultry and seafood tightly wrapped on the bottom shelf of the refrigerator to prevent juices from dripping on other food.
   
3. Always wash your hands before you begin to prepare food and after handling raw meats. Use warm water, soap, and paper towels. Even clean-looking hands may be contaminated with millions of germs.
   
4. Do not thaw frozen food on the kitchen counter. Thaw food in the refrigerator, in a microwave oven, or as part of the cooking process.
   
5. Never place food on the same plate or cutting board that previously held raw meat, poultry or seafood unless the cutting board has been thoroughly washed.
   
6. Cook foods to the proper temperature and check for doneness with a thermometer.  Here are a few basic temperatures:

   Food	Internal Temperature	Hold at specified internal temperature for:
   Beef (ground)	155°F	15 seconds
   Chicken or Turkey (ground)	155°F	15 seconds
   Beef, Veal & Lamb (chops, steaks)	145°F	15 seconds
   Beef or Pork Roast	145°F	4 minutes
   Pork	145°F	15 seconds
   Poultry	165°F	15 seconds
   Seafood	145°F	15 seconds

    

7. Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours.  Do not leave them sitting out at room temperature.
   
8. Wash cutting boards and knives with hot, soapy water after food preparation, especially after cutting raw meat, poultry or seafood.  Sanitize cutting boards and counters with a bleach solution of 2/3 cup bleach to one gallon of water.  Put in a spray bottle for easy use.
   
9. Replace and wash dishtowels and sponges often to prevent the spread of harmful bacteria.
   
10. Keep all household cleaners and chemicals away from food