Safety and Sanitation


*The most effective way to stop the spread of disease is by washing your hands

*You should wash your hands for 20 seconds with soap and warm water

*You should always wash your hands after handling pets, going to the bathroom, and after sneezing and coughing

*All fresh fruits and vegetables should be washed


*Foods such as raw meat and fresh fruits should be separated in you shopping cart

*Use different cutting boards to prevent cross contamination

*Once cutting boards have groves, they should be thrown out

*Always wash a plate that held raw meat before using it again


*Cooking foods to the appropriate temperature kills microorganisms

*The only way to know if food is a safe temperature is to check it with a food thermometer

*Place the thermometer in the thickest part of the food

*Reheat leftovers to a temperature of 165 degrees


*Refrigerate perishable foods

*Cool foods in shallow containers with a depth of 2 inches or less

*Perishable foods should be refrigerated within 2 hours

*The Danger Zone is where bacteria can grow rapidly and is between 41 and 140 degrees

Comment Stream