Food Safety Tips
- Step 1:
Always wash your hands! Your hands touch everything, it is extremeley easy for bacteria to get on your hands and spread to what you touch or eat. Frequently wash your hands with warm water and soap for twenty seconds, or long enough to sing happy birthday twice.
- Step 2:
Always marinate food in the fridge. Food should not be left out for long periods of time, exceeding two hours. Do not use any juices or marinates that have touched raw meats.
- Step 3:
Make sure when grilling, that your coals are preheated for about twenty to thirty minutes before putting food on them. Hot temperatures kill bacteria.
- Step 4:
Always use a food thermometer to make sure your foods have reached a safe-to-eat cooking temperature. Stick it directly in the middle, and around a few other places for insurance.
- Step 5:
Always make sure you know the exact temperatures for cooking different kinds of meats. Not all meats and poultry have the same safe cooking temps.
Beef, veal and lamb steaks and roasts: 145 °F for medium rare and 160 °F for medium.
Ground pork and ground beef: 160 °F.
Poultry: to at least 165 °F.
Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
Shrimp, lobster and crabs: The meat should be pearly and opaque.
Clams, oysters and mussels: Until the shells are open.
- Step 6:
Do not reuse plates that have touched raw or uncooked foods! Cross-contamination is a large contributor to the spread of foodborne illness.
- Step 7:
Food coolers are a great way to keep foods at safe temperatures while on the go. Since foods shouldn’t be left out for more than two hours, food coolers and ice can save the day, and your body.