Food Safety

We all want our food to be safe. The good news is that America's food supply is one of the safest in the world. When it comes to food safety, the consumer, is the best line of defense against foodborne illness. Always remember that you are the final safety checkpoint. By following the simple steps below, the 3C's, you can keep the food you eat safe. 

Keep it CLEAN

COOK it Properly

Keep it COLD 

Keep it Clean - Keep everything that touches food clean. 

•  Wash your hands with hot soapy water for at least 20 seconds before preparing  food.

•  Keep raw meat from coming into contact with other foods during preparation. Wash your hands and all utensils and surfaces with hot soapy water after contact with raw meat. 

•  Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, use a separate cutting board for the sole preparation of raw meat, poultry and fish. 

•  Carefully wash cutting boards and knives with hot soapy water and then sanitize with a solution of household bleach and water. Some cutting boards can be cleaned in the dishwasher. 

Keep it Cold - As a general rule, keep cold foods cold and hot foods hot. 

•  Make grocery shopping the last stop on your list of errands. Pick up meat and refrigerated items last during your shopping trip. 

•  Store properly wrapped meat in the meat compartment or the coldest part of your refrigerator. You may want to place meat in a plastic bag to prevent possible leakage. 

•  Thaw meat in the refrigerator or microwave (at reduced power setting). Do NOT thaw meat on the kitchen counter! 

•  Do not wait for leftovers to cool down. Store them in small, shallow, covered containers within two hours of cooking. 

Keep the refrigerator setting at 35º F to 40º F and the freezer at 0º F or below. 

Proper storage and refrigeration of both raw and cooked beef is important for quality and safety reasons. Follow these recommended storage guidelines: 

  Beef can be frozen in its original, transparent packaging for up to two weeks. For longer storage, prevent freezer burn by re-wrapping beef in moisture-proof, airtight wrapping materials such as heavy-duty aluminum foil, freezer paper or plastic freezer bags. Label and date all packages.   

Cook it Properly - Use an instant-read thermometer to verify cooking temperature. Beef Cookery Time Charts

Certain bacteria that may be present in food, such as E. coli, can be eliminated by cooking foods properly. Heat kills the E. coli bacteria. Follow these cooking guidelines to keep food safe: 

•  Ground Beef - Cook to 160º F internal temperature. Cook ground beef until there is no pink and the juices run clear. (Note: When making meatloaf with onions and other ingredients the  meat will remain pink and must be checked with a thermometer to verify doneness.) 

•  Steaks and Roasts

•  Since bacteria may be found on the outside of steaks, you will eliminate any bacteria that might be present by heating to these INTERNAL temperatures. Ground beef, however, must  be cooked more thoroughly. 

•  Reheat carryout meals and leftovers to a minimum internal temp of 165º F and stir to cook evenly. 

•  When basting grilled meats, brush sauce on cooked surfaces, rather than on raw meat. Be careful not to contaminate fully cooked meats by reusing leftover marinade or adding sauce with a brush previously used on raw meats. Bring marinades to a rolling boil for one minute for  safe use on cooked meats. 

•  Stir, rotate and cover foods when microwaving to ensure even cooking. Check temperature with an instant-read thermometer in at least three spots, and follow recommended standing times outside the microwave so food completes cooking. 

For more food safety information go to www.fightbac.org

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