You can keep your food safe. Don't get sick. Germs grow fast in food. A few germs will quickly grow into an army of germs. If you eat the food, that army of germs could make you sick. Follow these steps to keep your food safe from germs that cause illness.
Don't let germs into food. Germs travel on your hands and other items. Don't let them hitch a ride onto your food. Wash hands for at least 20 seconds with warm soapy water.
Always wash your hands:
- After using the bathroom.
- After changing diapers.
- Before making or eating meals.
- After you touch raw meats, poultry or fish.
Clean everything in the kitchen often.
- Wash refrigerators, countertops and surfaces with hot soapy water.
- Wash and rinse all items that have touched raw meat and poultry, and then sanitize with bleach and water. To sanitize, use one capful of bleach in one gallon of water. Let air dry.
- Clean with wiping cloths instead of sponges.
- Always wash raw fruits and vegetables before using them.
Don't give germs warm temperatures.
- Germs grow in warm temperatures. Don't let food sit at room temperature.
- Defrost foods in the refrigerator or under cold running water.
- Check the temperature of your refrigerator. Keep it cold. The temperature should be below 40° F.
- Refrigerate leftovers soon after the meal is cooked.
- Keep canned and dry foods in a cool dry place.
- Cook meat and poultry well.
- Keep hot food hot. Keep cold food cold.
- Proper cooking temperatures can be found by visiting USDA FightBac.
Don't give germs time to grow. Use the two hour rule.
- Refrigerate or freeze leftovers within two hours.
- Get groceries home fast.
- Cook meals thoroughly from start to finish. Don't stop to take a break.
- When in doubt throw it out.
- Don't taste food if you think it is bad.
- A little bit could make you sick.
Handle foods with care.
- Get meat, poultry, fish and other foods that spoil home in the refrigerator or freezer fast.
- Put raw meats, poultry and fish into plastic bags. Keep their juices away from other foods.
- Don't eat foods from cans that are swollen or dented. Throw away packages that are ripped, stained or opened.
Cook food with care.
- Never allow raw meat, poultry, and fish to touch food that is cooked or food you will eat raw.
- Cook foods well. Hot temperatures will kill harmful germs.
- Finish cooking the meal at one time. Food left warm for more than two hours will invite germs to grow.
Serve foods safely.
- Wash your hands before serving food.
- Keep hot food hot.
- Keep cold food cold.
- Refrigerate leftovers right away. Put them away within two hours.
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