about safe handling of food from the time you shop to the time you eat.
� When shopping
Don't buy food in cans or jars with dented or bulging lids.
Refrigerate perishable items as soon as possible after purchase. Put fresh
fruits and vegetables in bags rather than directly in the shopping cart to
prevent contact with additional germs or with drippings from other foods.
� When preparing
Wash your hands with
soap and water. Rinse produce thorough-ly before and after peeling. Wash knives
and cutting surfaces after handling raw meat and before preparing other foods
to be eaten raw. Launder dishcloths and kitchen towels frequently.
� When cooking
all ground meat, hamburger or roast beef thoroughly. Meat, especially if
grilled, is likely to brown before it's completely cooked, so use a meat
thermometer to ensure that meat is heated to at least 160 F at its thickest
point. Avoid undercooked eggs with runny yolks.
� When storing
check expiration dates. Use or freeze fresh meats within three to five days
after purchase. Use or freeze fresh poultry, fish and ground meat within one to
two days after purchase. Refrigerate or freeze leftovers within two hours of
� When eating out
Order red meat prepared medium or well-done. Ask that seafood be