Practice proper food safety

The USDA and the Partnership for Food Safety Education recommend the following safety practices to reduce the threat of foodborne illness. Visit www.befoodsafe.org for more food safety resources and tips.

Clean.

Wash your hands and all surfaces that come into contact with raw and cooked foods.

Separate.

Prevent cross-contamination by keeping raw and cooked foods on separate plates. Chop veggies and meats on different cutting boards and use different utensils.

Cook.

Don't use visual indicators to tell if food is fully cooked - always use a food thermometer to check doneness. Use the following chart for easy reference:

Chill.

Promptly refrigerate leftovers and discard any perishable foods that have been left out for 2 hours or more (1 hour if it's over 90° outside).