Food Safety

When you shop buy cold food last, and get it home fast.

Do not buy anything you won't use before the expiration date.

Do not buy food in poor condition. When you store food, keep it safe and refrigerate.

Freeze fresh meat, poultry or fish immediately if you can't use it in a few days.

Put packages of raw meat, poultry or fish on a plate before refrigerating so juices will not drip on other food.

When you prepare food, keep everything clean. Thaw food in the refrigerator. Wash your hands in hot soapy water before preparing food and after using the bathroom.

When cooking, cook thoroughly. Red meat should be heated to 160º F.

Use a meat thermometer to check assure food is cooked well.

Microwaving food has one food safety disadvantage, it sometimes leaves cold spots. 

Cover food with a lid or plastic wrap so steam can aid in cooking.

Vent wrapping and make sure it doesn't touch the food.

Stir and rotate your food for even cooking.

When using a microwave without a turntable, rotate by hand once or twice during cooking.

When serving food, never leave it out over two hours.

When handling leftovers, use small containers for quick cooking.

Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.

When reheating food, bring sauces, soups and gravy to a boil. Heat leftovers thoroughly to 165º F.

When in doubt, throw it out.