HOW TO PREVENT FOOD-BORNE ILLNESS

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HOW TO PREVENT FOOD-BORNE ILLNESS

1. Keep everything that touches food clean.

Wash with hot soapy water:: Hands
Dishes, utensils, work surfaces
Cutting boards and knives, especially after cutting meat, poultry, or fish.; Dishes, utensils, work surfaces
Cutting boards and knives, especially after cutting meat, poultry, or fish.; Cutting boards and knives, especially after cutting meat, poultry, or fish.

2. Cook meat, chicken/turkey, fish & eggs until completely done.

By using a meat thermometer, cook ground meats, pork and chicken until it reaches a safe internal temperature of 160 degrees. If you do not have access to a meat thermometer, make sure your meat is cooked until it is no longer pink and the juice runs clear. Do not eat raw eggs. Cook eggs until white is solid and the yolk is thick.

3. Control the temperature of foods that can spoil like meat, chicken, cheese, eggs and mixed dishes. Keep HOT foods hot or COLD foods cold.

Keep your refrigerator 40 degrees F or below.: Put a thermometer in the middle of the refrigerator.

If milk spoils in a week, your refrigerator may be too warm.

The two-hour rule.

Do not leave perishable foods at room temperature more than 2 hours.

Refrigerate leftovers right after a meal.

Thaw frozen foods in the refrigerator.

If frozen food has thawed, refreeze only if it is still partly frozen or ice crystals exist.

Frozen food that has thawed and been at room temperature more than 2 hours may not be safe. This includes cooked meat, vegetables, frozen dinners, soups, ice cream, and sherbet.; If milk spoils in a week, your refrigerator may be too warm.

The two-hour rule.

Do not leave perishable foods at room temperature more than 2 hours.

Refrigerate leftovers right after a meal.

Thaw frozen foods in the refrigerator.

If frozen food has thawed, refreeze only if it is still partly frozen or ice crystals exist.

Frozen food that has thawed and been at room temperature more than 2 hours may not be safe. This includes cooked meat, vegetables, frozen dinners, soups, ice cream, and sherbet.
The two-hour rule.: Do not leave perishable foods at room temperature more than 2 hours.

Refrigerate leftovers right after a meal.

Thaw frozen foods in the refrigerator.

If frozen food has thawed, refreeze only if it is still partly frozen or ice crystals exist.

Frozen food that has thawed and been at room temperature more than 2 hours may not be safe. This includes cooked meat, vegetables, frozen dinners, soups, ice cream, and sherbet.; Refrigerate leftovers right after a meal.

Thaw frozen foods in the refrigerator.

If frozen food has thawed, refreeze only if it is still partly frozen or ice crystals exist.

Frozen food that has thawed and been at room temperature more than 2 hours may not be safe. This includes cooked meat, vegetables, frozen dinners, soups, ice cream, and sherbet.
Thaw frozen foods in the refrigerator.
If frozen food has thawed, refreeze only if it is still partly frozen or ice crystals exist.: Frozen food that has thawed and been at room temperature more than 2 hours may not be safe. This includes cooked meat, vegetables, frozen dinners, soups, ice cream, and sherbet.

Written material may be reprinted provided no endorsement of a commercial product is stated or implied. Please credit University of Nebraska Cooperative Extension and the Nebraska Health and Human Services System.

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Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Elbert C. Dickey, Interim Director of Cooperative Extension, University of Nebraska, Institute of Agriculture and Natural Resources.
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