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Food Safety
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Resources for
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Local Health Agency
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Food Worker & Industry
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Environmental Health, Safety, and Toxicology
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Each year,
thousands of Washington residents become sick because of
food that is prepared in an unsafe manner. Follow these
precautions to help prevent foodborne illness. |
When Buying
When Preparing
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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.
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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.
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Do not re-use wash cloths after wiping countertops, especially after cleaning up
raw meat juice.
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Wash all produce,
especially if it is to be eaten raw.
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Fruits and vegetables should be washed by rinsing well
in running cold water and scrubbing, instead of by soaking
in standing water.
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Tough-skinned produce, such as cantaloupe, should be
scrubbed with a brush or cloth during washing.
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Be sure meat is thawed.
Frozen or partially frozen meat is easy to undercook.
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Cook food thoroughly to safe
temperatures. Use a food thermometer.
These temperatures are recommendations for consumers
from the USDA:
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Whole turkey or chicken - minimum of 165
degrees F for taste
and texture you may wish to cook poultry to higher
temperatures.
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Ground turkey or chicken - minimum of 165
degrees F.
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Pork - minimum of 160 degrees F.
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Ground beef, hamburger, or egg dishes - minimum of 160
degrees F.
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Hot dogs - minimum of 165
degrees F.
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All other meat products
- minimum of 145 degrees F.
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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.
When Serving
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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.
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Arrange and serve food on several small platters instead of
one large one. Keep the rest of the food either hot or cold.
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Keep hot foods hot (above 140 degrees F). Use warming trays, when possible.
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Keep cold foods cold.
Nest dishes in bowls of ice, when possible.
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Do not serve drinks or foods that are made with raw eggs.
When Storing
Related links: Holiday Food Safety
Tips and Barbecue and Picnic Food Safety |
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