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Step 1
Wash your hands in warm soapy water for a minimum of 20 seconds after changing diapers, handling pets or using the bathroom, and before handling food. Cutting boards, counter tops, dishes and utensils also should be washed after each food item is prepared. Paper towels should be used instead of cloth towels if possible because cloth towels must be washed frequently.
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Step 2
Store food properly to prevent cross-contamination. Meats should be kept separately from other food. Cooked food should never be put on a plate that previously contained uncooked meat.
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Step 3
Cook food using a clean meat thermometer to ensure the minimum safe internal temperature has been reached. The following temperatures should be used: 145 degrees for steaks and fish; 160 degrees for ground beef, pork, veal, lamb, egg products and casseroles; 165 degrees for poultry and leftovers.
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Step 4
Prepare stuffing separately and bring gravy, sauces and soups to a boil when reheating.
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Step 5
Refrigerate or freeze perishable or prepared food and leftovers within two hours. If the temperature is above 90 degrees, refrigerate after one hour. Refrigerators should cool to 40 degrees and freezers should be kept below 0 degrees.
