Handwashing can protect us from many illnesses in addition to foodborne illnesses. Be sure to use warm water with soap and lather for 20 seconds. Be sure to wash between your fingers, the backs of your hands, and your thumbs. Wash your hands after you use the bathroom, before you prepare food or eat, and after you sneeze or blow your nose.
Foods left at room temperature grow bacteria very fast, follow the 2-hour rule and make sure that your cooked food is in the refrigerator within 2 hours. Cold food should not be out of the refrigerator more than 2 hours.
Raw meats, poultry, fish and eggs have bacteria that can make you sick unless they are cooked thoroughly. Use a meat thermometer to make sure the internal temperature reaches the minimum temperature.
|Ground Meat & Meat Mixtures||Beef, Pork, Veal, Lamb||160|
|Fresh Beef, Veal, Lamb||Steaks, roasts, chops||145|
|Poultry||Chicken & Turkey, whole||165|
|Poultry breasts, roasts||165|
|Poultry thighs, legs, wings||165|
|Duck & Goose||165|
|Stuffing (cooked alone or in bird)||165|
|Pork and Ham||Fresh pork||145|
|Fresh ham (raw)||145|
|Precooked ham (to reheat)||140|
|Eggs & Egg Dishes||Eggs||Cook until yolk and white are firm|
|Leftovers & Casseroles||Leftovers||165|
|Seafood||Fin Fish||145 or cook until flesh is opaque and separates easily with a fork.|
|Shrimp, lobster, and crabs||Cook until flesh is pearly and opaque.|
|Clams, oysters, and mussels||Cook until shells open during cooking.|
|Scallops||Cook until flesh is milky white or opaque and firm.|