Protect Your Plate: At Home Food Safety Tisps

Foodborne illnesses, commonly known as food poisioning, can turn a great meal into days of discomfort or even serious illness. Did you know? Each year, about 1 in 6 Americans becomes sick from food contaminated by bacteria.

While food poisioning is common, it's also easily preventable by including simple food safety habits into your routine. Whether you're picking up groceries, making a meal or packing up leftovers, you can keep your food safe and family healthy during every step.

Four Steps To Food Safety

Clean: Wash your hands and surfaces often.

Germs can survive in many places around your kitchen.

• Wash your hands for at least 20 seconds with soap and warm water before, during, and after preparing food and before eating .
  
• Wash utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
• Rinse fresh fruits and vegetables under running water.

Take extra precaution when handling raw food. A mild disinfecting solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water can be used on cutting boards and utensiles. Wash the surface with the solution and allow it to sit for several minutes, then rinse and dry.

Separate: Avoid cross-contamination.

• When grocery shopping: Keep raw meat, poultry, seafood, and their juices away from other foods.
• When storing food: Keep raw or marinating meat, poultry, seafood, and eggs and its juices separate.
• When preparing food: Use seperate cutting boards or plates for raw foods and a different cutting board or plate for produce, bread, and other foods that won't be cooked.

Cook: The right temperature kills germs.

Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick. Don't trust your eyes to guess if something is done. A food thermometer is the best choice.

Some meats also need rest time after cooking to allow the innermost parts and juices of the meat to fully cook. 

145°F - steaks, chops, roasts, and seafood

160°F - ground meats and eggs

165°F - poultry, stuffed dishes, casseroles, and leftovers

Chill: Keep hot foods hot and cold foods cold.

Perishable foods can quickly grow bacteria if left out at temperatures between 40°F and 140°F, known as the "Danger Zone".  Raw meat or prepared foods should be refigerated within two hours — or within one hour if exposed to temperatures above 90°F. Discard any perishable food left out longer than the recommended time.

Leftovers should be placed in shallow containers to allow quick cooling. Most cooked leftovers should be consumed within three to four days. If it's beyond that window — when it doubt, throw it out. Check out this food storage chart for more guidance.

Safe Thawing & Defrosting

How you thaw food matters.

• Thaw safely in the refrigerator, under cold running water (in a leak‑proof bag, changing water every 30 minutes), or in the microwave.
• Never thaw frozen foods on the counter. Bacteria grows rapidly at room temperature.
• Cook foods immediately after thawing in the microwave or under cold water.

Recommended Cooking Temperatures