Safety in the Kitchen

Hygiene & Food Safety Tips

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4 Steps to Food Safety

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Clean

Separate

Cook

Chill

Clean

• Wash your hands and surfaces often!
• Handwashing is a key step in protecting yourself and other from getting sick!
• Germs can be spread in a variety of ways including,
• Touching your eyes, nose, and mouth
• Preparing and/ or eating foods and drink with unwashed hands
• Blowing your nose, coughing, or sneezing into your hands and touch other people and/or objects.

Best Time to Wash your Hands

• Before, during, and after preparing food
• Before and after eating foods
• Before and after caring for someone who is sick
• After using the restroom
• After blowing your nose, coughing, or sneezing
• After touching an animal, animal feed, or animal waste
• After handling pet food/treats
• After touching garbage

Separate

Do not cross-contaminate!

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But what is cross-contamination?

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Cross-contamination is the spread of germs from one surface, person, or food to another.

Can you spot what’s wrong in this picture?

Cook

• Beef, Pork, Lamb, and Veal: Cook to a minimum of 145 ^oF internal temperature. Ground meats should be cooked to an internal temperature of 160 ^oF.
• Poultry: Cook to an internal temperature of 165 ^oF. Eggs should be cooked to 160 ^oF.
• Fish & Shellfish: Cook to an internal temperature of 145 ^oF.

Chill

• After cooking, foods should be refrigerated promptly (within 1 - 2 hours).

RESOURCES

• https://www.cdc.gov/hygiene/personal-hygiene/hands.html
• https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe