Initiative for a Healthy Weight

Nutrition

Tips for Food Safety

• Wash hands in warm soapy water before preparing food and after using the bathroom, changing diapers, and handling pets.
• Wash cutting boards, knives, utensils, and counter tops with hot soapy water after preparing each food item and before going on to the next one.
• Under clean, running water, scrub fresh produce briskly with hands or a brush to remove dirt and surface microorganisms, and dry after washing.
• Separate raw meat, poultry, and seafood from other food in the grocery-shopping cart.
• Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.
• Do not wash meat or poultry to avoid cross contamination.
• Use a meat thermometer, which measures the internal temperature of cooked meat and poultry, to make sure that the meat is cooked all the way through.
• Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours.
• Thaw food in the refrigerator, in an air-tight package under cold running water, or in the microwave.