Four Easy Steps to

Keeping Your Chill and Preserve

Tip #1 : Don’t leave foods that
Food Clean and easily spoil out of the refrigerator
for longer than two hours

Safe!
Tip #2 : In warm environments--from 40F to
140F--bacteria multiply rapidly, and if
consumed, can cause many different types
of food poisoning.

Cook properly
Tip #1 : Buy and use a 3,000 people a year die
thermometer to monitor food and from food borne illnesses
in the United States
meats while cooking.
Tip #2 : Microwave/Reheat food
properly, to a heat of 160F! At least!
Separate food and
This destroys any bacteria that may
have gathered on the leftovers. surfaces!
Cooking your leftover pizza for 30
seconds isn’t enough to prevent Tip #1 : Use separate bowls, cutting boards,
food borne illnesses like Clostridium and knives for meat, fish and poultry and
perfringens that gather in large
quantities on contaminated food. fruits and veggies
Tip #2 : Put raw meat, poultry, fish, and
seafood in stable, leak proof bags or
containers to avoid contamination
Clean your ingredients,
surfaces, and tools
Tip #1 : Rinse fruits and
This prevents cross
vegetables without using soap before contamination between
using them in dishes. meat and fresh produce.
Tip #2 : Wash your hands thoroughly A pathogen called
before handling food and after cooking Campylobacter jejuni
spreads very easily on
to prevent germs getting into your body.
uncooked meat and
poultry,
+ https://www.cdc.gov/foodborneburden/index.html#:~:text=CDC%
20estimates%2048%20million%20people,known%20pathogens%

Luca Horiuchi +
20and%20unspecified%20agents.
https://www.fsis.usda.gov/