10 Tips: Be Food Safe

An important part of a healthy diet is to keep the food safe. By following safe food handling methods, individuals can reduce pollutants and ensure food safety at their own home. Four basic food safety principles work together to reduce the risk of food poisoning - cleaning, separation, cooking and refrigeration. These four principles are fight BAC. A nationwide public education campaign that promotes food safety to consumers, educates consumers on how to handle food safely and cook, the foundation of ®

Wet your hands with clean tap water and apply soap. If possible, please use hot water. Rub your bubbles with your hands and rub all parts of your hand for 20 seconds. Rinse thoroughly and dry with a clean paper towel. If possible, please use a paper towel to turn off the faucet

The surface is cleaned with hot soapy water. One tablespoon per gallon of odorless liquid Chlorine bleach solution can be used to disinfect the surface.

Discard refrigerated food that should not be eaten again at least once a week. Cooked leftovers should be discarded after 4 days; raw poultry and meat, 1-2 days

Clean the inside and outside of the unit. Please pay special attention to buttons and handles that may cross contamination.

Please eat, cut and rinse with fresh vegetables and fruits with tap water before cooking. It is important to rinse thoroughly to prevent microorganisms from being transferred from the outside of the product to the inside of the product, even though you intend to peel or cut off the product before meals.

Put the raw seafood, meat, chicken into a plastic bag. Keep them under instant food in the refrigerator

Always use fresh cutting boards to make fresh ingredients and use another cutting board to make raw seafood and meat and poultry. Never return cooked food to the same plate or cutting board as it was placed on raw food.

Food thermometers should be used to ensure that the food is safe to cook and is kept at a safe temperature until cooked food is consumed.

An effective way to prevent disease is to check the internal temperature of seafood, meat, chicken, egg dishes. Cook all raw beef, pork, lamb, beef, ribs and roast meat to a minimum internal temperature of 145 ° F. For safety and quality, please rest for at least 3 minutes before engraving or eating meat. Cook raw green beef, pork, lamb, and beef up to an internal temperature of 160 degrees Fahrenheit. Cook all poultry (including turkey and poultry) up to 165 degrees Fahrenheit

Please cool down below 40 ° F. Keep hot food above 140 ° F. In a hazardous area between 40 and 140 ° F, the food is not safe for more than 2 hours (1 hour if the temperature exceeds 90 ° F).

Your refrigerator and freezer are cooling the food at the proper temperature and you can store food safely in the refrigerator for a limited amount of time even if you follow all other safe keeping regulations I will. (Food is kept safe indefinitely in the refrigerator, but food quality and taste may be affected.) Foodborne diseases are far more serious than many people perceive. The Federal Government estimates that there are approximately 48 million foodborne diseases annually. This is equivalent to one in six Americans every year. These diseases cause an estimated 128,000 hospitalizations and 3,000 deaths each year.

An important part of a healthy diet is to keep the food safe. By following safe food handling methods, individuals can reduce pollutants and ensure food safety at their own home. Four basic food safety principles work together to reduce the risk of food poisoning - cleaning, separation, cooking and refrigeration. These four principles are fight BAC. ® is the nationwide public education campaign aimed at educating consumers about the safety of foods, safely handling foods and cooking, to consumers. An effective way to prevent disease is to check the internal temperature of seafood, meat, chicken, egg dishes. Cook all raw beef, pork, lamb, beef, ribs and roast meat to a minimum internal temperature of 145 ° F. For safety and quality, please rest for at least 3 minutes before engraving or eating meat. Cook raw green beef, pork, lamb, and beef up to an internal temperature of 160 degrees Fahrenheit. Cook all poultry (including turkey and poultry) up to 165 degrees Fahrenheit