Guidelines For The Safe Handling, Cooking And Storage Of Food

Properly cooked food is essential to avoiding food borne illness. Heat kills bacteria, so make sure that your food is cooked thoroughly.

Use a meat thermometer. 

• Get in the habit of using a meat thermometer to determine if your foods have been properly cooked. Most cookbooks provide appropriate temperatures and guidelines for cooking. 
• A thermometer is an easy way to make sure that meats, poultry, casseroles, etc, have reached the appropriate temperature for destroying any harmful bacteria that may be present.

Avoid interrupted cooking.

• Cook meat and poultry products thoroughly the first time. Then they may be refrigerated and safely reheated later.

Follow instructions when microwaving foods.

• Carefully follow the manufacturer's instructions.
• Use microwave-safe containers.
• Cover, rotate, and allow for the recommended standing time which contributes to thorough cooking.

Cook eggs until they are firm and not runny.

• Do not eat raw eggs or products containing raw eggs such as uncooked batter. They could have salmonella.
• After coming into contact with raw eggs, wash your hands for at lesat 20 secinds in warm, soapy water.

Cook poultry, fish and meat until no longer rare.

• Cook poultry until it has an internal temperature of 180 degrees Fahrenheit. The juices should run clear and the poultry should be white in the middle. Do not eat rare poultry.
• Cook fish until it is opaque or white and flaky.
• Cook ground meat to a temperature of 160 degrees Fahrenheit. Meat will be brown inside when thoroughly cooked.

Wash your hands with soap and water before serving and eating food.

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