· Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often in the hot cycle of your washing machine.
Don't cross-contaminate. Cross-contamination occurs when harmful bacteria are transferred from one food or surface to other food products. This often happens when you clean or cut raw meat, poultry or seafood, then use the same sink, cutting board or knife to prepare salad ingredients and other foods that will be served raw or without further cooking. To avoid cross-contamination:
· Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and in your refrigerator.
· If possible, use different cutting boards for raw meat products and products that are served without further cooking.
· Always wash hands, cutting boards, dishes and utensils with hot, soapy water after they come in contact with raw meat, poultry and seafood and before continuing cooking.
· Never place cooked food on a plate that previously held raw meat, poultry or seafood.
Cook to proper temperatures. To ensure a safe product, meats, poultry, fish and eggs all need to be cooked to a temperature that ensures the destruction of harmful bacteria that might be present. This temperature varies with the product.
For some products, visual clues can be used to determine doneness. Reliable visual clues for eggs are firm yolks and whites; for fish, it's flaking easily with a fork. However, for ground beef, the long-standing clue - no pinkness remaining - doesn't ensure that a safe temperature has been reached. Some ground beef will turn brown long before the recommended internal temperature of 160 degrees has been reached and some will remain pink even at 160 degrees.
Because of this, food safety experts recommend using a clean thermometer to make sure meat and poultry products have reached safe internal temperatures. Using a food thermometer is the only way to tell if food has reached a high enough temperature to destroy harmful bacteria.
Refrigerate promptly. It is important to refrigerate foods quickly, because cold temperatures keep harmful bacteria from growing and multiplying. Use a refrigerator thermometer to make sure your refrigerator is between 35 and 40 degrees and your freezer is at zero degrees or below. If you have prepared extras or have leftovers, divide these into small, shallow containers and refrigerate quickly after preparation or service. Be careful not to overfill your refrigerator, which does a better job of keeping food cool and safe when air can circulate around the food.
For more information, go to www.FoodSafety.gov for links to timely food safety information and materials, or call U.S. Department of Agriculture's Meat and Poultry Hotline at 1-888-674-6854 or the Food and Drug Administration's Food Safety Information Hotline at 1-888-723-3366.