Food Safety Points
No one page can cover all of the issues of food safety, but here are a few points to keep in mind:
- Keep hot food hot and cold food cold.
The health department recommends that hot food be served at or above 140° F and cold food at or below 41° F.
- When cooking meats, cook them thoroughly.
Foods should be cooked to the following temperatures:
- Foods containing raw eggs should be heated to a minimum internal temperature of 145° F.
- Pork should have an internal temperature of 155° F.
- Poultry, stuffed meat, and stuffed fish should be cooked to an internal temperature of 165° F.
- Any leftovers that require refrigeration should be reheated to a temperature of 165° F.
- Prevent cross contamination.
- Wash hands after every task.
- Frozen foods that require cooking should be thawed in the refrigerator below the ready to eat foods, or in the sink under cool running water
- Wash cutting boards after every change in the type of food. For example between meats and vegetables, vegetables and ready to eat foods, etc.
- Keep everything that food touches CLEAN.
- Do not allow cooked foods to set out for longer than two hours without refrigeration.
- When you are in doubt about the safety of the food – throw the food out.
For more information on food safety, visit the following sites:
FDA Consumer: On the Homefront: Excellent page on food safety issues
USDA Food Safety Fact Sheets
