Savor the Flavor Tip #8 - Follow Food Safety Guidelines.

Reduce your chances of getting sick by practicing proper food safety. This includes: regular handwashing, separating raw protein foods from ready-to-eat foods, cooking foods to the appropriate temperature by using a food thermometer, and refrigerating food quickly at a proper temperature to slow bacteria growth. Learn more about home food safety at www.homefoodsafety.org.

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
	Turkey, Chicken	165
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
	Egg dishes	160
Leftovers & Casseroles	Leftovers	165
	Casseroles	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.