Bacteria and other microbes can grow almost anywhere in your kitchen. Wash all surfaces that come into contact with food with hot, soapy water. One in 6 Americans gets food poisoning each year.
Cooking meat to a safe internal temperature kills harmful bacteria that could make you sick. Use a food thermometer to make sure your food is safe to eat.
Raw meats, poultry, and seafood can contain dangerous bacteria such as E. coli and salmonella. Use separate cutting boards for raw meat and ready-to-eat items to prevent spreading these harmful bacteria onto your food.
Never leave food sitting out for long periods of time. The danger zone for bacteria to multiply quickly is 40 degrees to 140 degrees. Room temperature is ideal for bacteria to grow. Place food in the refrigerator within 2 hours of cooking (1 hour if it’s above 90°F outside).
It takes 20 seconds of washing with soap and water before to kill microbes on your hands. Wash your hands before and after preparing food and before eating.
Raw meats often carry bacteria that can contaminate other foods. Don’t contaminate, separate. Raw meat, eggs, poultry, and seafood should never touch ready-to-eat foods such as fruits and veggies
