Protect Yourself from Food Poisoning

Another installation in my "protect yourself" series... One of us was unlucky enough to have a recent case of pretty bad food poisoning. In light of this, I decided to do some research to do everything I can from preventing that from  happening again!

Rules of Food Safety

    Wash your hands and surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards.
    Don't cross-contaminate. Even after you’ve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread germs to ready-to-eat foods—unless you keep them separate.
    Watch the SEPARATE video!External Web Site Icon
  • COOK
    Cook to the right temperatureExternal Web Site Icon. While many people think they can tell when food is "done" simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.
    Watch the COOK video!External Web Site Icon
    Keep your refrigerator below 40°F and refrigerate foods properly. Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.)

For more information on preventing food poisoning, check your steps at FoodSafety.govExternal Web Site Icon.

How Long do Condiments last in Fridge?

What About Drinks?

And remember to follow safe defrosting procedures, never allow meat to thaw on the counter:

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