Food safety is important for everyone. Use this quick guide to keep food safe in your kitchen:
Always start food preparation with clean hands. It’s simple advice, but important to remember: 20 seconds under warm water with lots of soap.
Wash all produce with cold water, including fresh herbs, greens, and sprouts.
Make it a habit to wash off tops of cans before opening, including drink cans.
Never thaw frozen food at room temperature. Use the refrigerator, microwave, or cold running water.
Never reuse the same cutting board, knives or other equipment without first a thorough washing when working with raw meat or poultry.
Do not use plastic wrap or plastic/Styrofoam containers in the microwave; paper towels are fine.
Check the temperature of your fridge and freezer: the fridge should be at or below 38 degrees Fahrenheit, the freezer at 0 degrees.
Cooked leftovers should not be kept in the fridge for more than 7 days. Remember the saying, “When in doubt, throw it out!”
It is also a good idea to cook with a thermometer to ensure the proper final cooking temperatures. I use a quick read thermometer…. It’s so easy to use! Information on final cooking temperatures is here.