Food safety requires cleaning, separating raw and cooked foods, adequate cooking, and cold storage from shopping through serving. Choose reputable sellers; avoid damaged packages or products held at unsuitable temperatures.
Cooking. Use a food thermometer: chicken and turkey, including ground poultry, must reach 74 °C / 165 °F; ground red meat and egg dishes 71 °C / 160 °F; fish and whole beef, lamb, or pork steaks, chops, and roasts 63 °C / 145 °F. Rest those whole cuts of meat for at least 3 minutes afterward. Organ meats are not included in this whole-cut rule. Color, pinkness, and texture alone do not establish safety.
Fruit and vegetables. Wash under running water; use a clean brush for firm-skinned produce. Do not use soap or detergent. Do not treat soaking in vinegar or baking soda as a disinfection process that eliminates all germs. Keep produce separate from raw meat and utensils that have touched it.
Hands and surfaces. Wash hands before preparing food and after handling raw foods. Clean counters and utensils. When using a sanitizer on a food-contact surface, follow its instructions for suitability, dilution, contact time, and rinsing exactly; do not improvise a weak solution or mix cleaning products.
This content is for informational purposes only and does not replace medical advice. Consult your doctor before making decisions about your health.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.