Fewer than half of high school teens understand basic food safety techniques to avoid foodborne illness. High school kids will be the next generation of food handlers, whether they are making food at home, working in a supermarket, or getting their first job in a quick-service restaurant. It is important for teens to understanding basic safe food handling before they become young adults and start feeding themselves and others.
Wash hands and surfaces often.
- Wash hands after handling food, using the bathroom, changing diapers or handling pets.
- Wash cutting boards, dishes, and counter tops after preparing raw food before you handle cooked food.
- Use disposable paper towels to clean hands and surfaces.
Separate, don’t cross contaminate.
- Bag raw meat, fish and poultry from other foods in your grocery cart.
- Don’t use the same cutting board for fresh fruits and vegetables and raw meat, fish or poultry unless you wash in between.
- Never place cooked food on a plate that previously held raw food.
Cook correctly.
- Use a food thermometer to be sure food is cooked thoroughly to destroy harmful organisms. Eating undercooked meat, fish and poultry can cause illness.
- Cook eggs till the white and yolk are firm, not runny. Don’t eat raw eggs.
- Make sure food has no cold spots when heating in the microwave.
- Bring sauces, soups and gravy to a rolling boil when reheating.
Chill and store properly.
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- Keep cold foods cold and hot foods hot.
- Never defrost on the kitchen counter at room temperature.
- Always marinate in the refrigerator.
- Use or discard leftovers within 4 days.
- Don’t leave food unrefrigerated for more than 2 hours, 1 hour on hot days.
