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Buying Food

• Keep raw meats separate from other foods (especially fruits and vegetables) in your shopping cart and grocery bags. Raw meats that are wrapped for display often leak. Put meat into a plastic bag to prevent drips that may contaminate other food.

Preparing Food

• Always wash hands before you begin to prepare food and after handling raw meats. Use warm water, soap and paper towels.  Remember: clean-looking hands may be contaminated with millions of germs. Inadequate hand washing is a leading cause of foodborne disease today.
  
• Keep your kitchen and utensils clean. Sanitize cutting boards, knives and countertops that come into contact with raw meat by using a solution of bleach water (1 teaspoon bleach per gallon of water) or antibacterial cleaner.
  
• Do not re-use wash cloths after wiping countertops, especially after cleaning up raw meat juice.
  
• Wash all produce, especially if it is to be eaten raw.
  • Fruits and vegetables should be washed by rinsing well in running cold water and scrubbing, instead of by soaking in standing water.
  • Tough-skinned produce, such as cantaloupe, should be scrubbed with a brush or cloth during washing.
• Be sure meat is thawed. Frozen or partially frozen meat is easy to undercook.
  
• Cook food thoroughly to safe temperatures. Use a food thermometer.  These temperatures are recommendations for consumers from the USDA:
  • Whole turkey or chicken - 165 degrees F. (minimum) for taste and texture you may wish to cook poultry to higher temperatures
  • Ground turkey or chicken - 165 degrees F. (minimum)
  • Pork - 160 degrees F. (minimum)
  • Ground beef, hamburger or egg dishes - 160 degrees F. (minimum)
  • Hot dogs- 165 degrees F. (minimum)
  • All other meat products – 145 degrees F. (minimum)

• Refrigerate foods immediately. Do not leave food on the counter to “cool down.” Cut or divide solid food (meat) into small pieces and cool in uncovered containers in the refrigerator. Only cover the container after the food is below 45 degrees F.

Serving Food

• Do not allow perishable food to sit at room temperature for more than two hours. Keep track. After two hours, refrigerate, reheat or throw it away.
  
• Arrange and serve food on several small platters instead of one large one. Keep the rest of the food either hot or cold.
  
• Keep hot foods hot (above 140 degrees F.) Use warming trays, etc., if possible.
  
• Keep cold foods cold. Nest dishes in bowls of ice, if possible.
  
• Do not serve drinks or foods that are made with raw eggs.

Storing Food

• Refrigerate leftovers immediately.
  
• Reheat all leftovers (or previously cooked foods) to at least 165 degrees F.

DOH Home | Access Washington | Privacy Notice | Disclaimer/Copyright Information Links to external resources are provided as a public service and do not imply endorsement by the Washington State Department of Health. Food Safety Program Office of Environmental Health and Safety Division of Environmental Health Washington State Department of Health PO Box 47825 Olympia, WA  98504-7825 Phone:  (360) 236-3385 Toll Free:  1(888) 586-9427 FAX:      (360) 236-2261 Send inquiries about DOH and its programs to the Health Consumer Assistance Office. For comments or questions regarding this Web site, please send email to Web Coordinator.

      Last Update : 06/19/2007 01:36 PM