Food Safety Tools in the Kitchen Activities and Videos

Kitchen Sink

• Hand washing is one of the most important things you can do to prevent food poisoning. Wash your hands for 20 seconds with soap and running water. Scrub the backs of your hands, between your fingers, and under your nails.
• Wash fruits and vegetables before peeling. Germs can spread from the outside to the inside of fresh produce as you cut or peel.
• Do not wash raw meat, poultry, or eggs. Washing these foods can actually spread germs because juices may splash onto your sink or counters.

Cutting Board and Utensils

• Use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.
• Clean with hot, soapy water or in dishwasher (if dishwasher-safe) after each use.

Thermometer

Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a temperature hot enough to kill germs.

Safe Minimum Cooking Temperatures

• All poultry, including ground: 165°F
• Ground beef, pork, lamb, and veal: 160°F
• Beef, pork, lamb, and veal chops, roasts and steaks: 145°F (let rest 3 minutes before serving)
• Fish: 145°F

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Microwave

• Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. Lower wattage means longer cooking time.
• Follow recommended cooking and standing times, to allow for additional cooking after microwaving stops. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.
• When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.

Refrigerator

• Keep your refrigerator between 40˚F and 32˚F, and your freezer at 0˚F or below.
• Refrigerate fruits, vegetables, milk, eggs, and meats within 2 hours. (Refrigerate within 1 hour if the temperature outside is above 90ºF.)
• Divide warm foods into several clean, shallow containers so they will chill faster.
• Store raw meat on the bottom shelf away from fresh produce and ready-to-eat food.
• Throw out foods left unrefrigerated for over 2 hours.
• Thaw or marinate foods in the refrigerator.

Storing Food
Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

• Egg Storage Chart
• Ham Storage Chart
• Storage Times for the Refrigerator and Freezer
• Refrigerated Food and Power Outages
• Frozen Food and Power Outages

Preparing and Cooking Food
One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.

• Minimum Cooking Temperatures
• Meat and Poultry Roasting Chart
• Ham Cooking Chart
• Turkey Thawing Chart
• Turkey Roasting Chart
• Alternative Ways to Cook Turkey

Handwashing Educational Downloads