Buy cold food last...

Get it home fast!

When buying food at the grocery store remember to:
O Purchase meat, poultry and dairy products last.
O Keep packages oI raw meat and poultry separate Irom other Ioods, especially produce items.
O Use plastic bags to enclose individual packages oI raw meat and poultry. Grab a Iew extra while in the produce section and
put these on the bottom oI the cart.
O Make sure meat, poultry and dairy products are reIrigerated as soon as possible aIter purchase. The grocery store should be
your last errand when shopping.
O Place reIrigerated Ioods in a cooler, especially in hot weather, Ior the trip home.
O Purchase canned goods that are Iree oI dents, cracks or bulging lids.
O Check that all Iood packages are intact - no broken seams or tears.
O Select produce that is Iresh! Watch Ior signs oI aging and decay, such as mold or brown leaves and stems. Look Ior glossy
skin and green leaves.
O Select Iood packages with longest period oI time until expiration.


DON`T WAIT.
REFRIGERATE!
Proper storage maintains quality and prevents contamination from unintentional and intentional sources.
O Wash hands as soon as you return home.
O ReIrigerate or Ireeze meat, Iish and poultry immediately. Freezers should be 0 F.
O ReIrigerate dairy products immediately. ReIrigerator temperature should be below 41 F.
O Store meat, Iish and poultry in plastic bags or on a plate, and place on lowest shelI oI reIrigerator to prevent raw juices Irom
dripping onto other Ioods.
O Wash hands with soap and water Ior 15 seconds beIore and aIter handling raw meat, poultry or seaIood products.
O Store canned goods in a cool, clean, dry place. Put recent purchases in back oI older items.
O Store Iresh produce appropriately. Most should be reIrigerated and not washed until time to use. Washing with running water
is suIIicient.
Keep it straight.
Don`t cross-contaminate
Food can cause illness when conditions in the environment encourage bacterial growth.
O Proper handwashing is the most important prevention step!
O Dont let juices Irom raw meat, poultry or seaIood come in contact with cooked Ioods or Ioods that will be eaten raw, such
as Iruits or salad ingredients.
O Wash hands, counters, equipment, utensils and cutting boards with soap and hot water immediately aIter use.
O Thaw Ioods in the reIrigerator, never at room temperature.Plan ahead!.
O A microwave oven can be used to thaw Iood but Iood should be cooked immediately.
O Wash and rinse cutting boards and knives between uses, especially aIter cutting raw meat. Wash with hot, soapy water and
rinse thoroughly with hot water. A spray disinIectant can be used to sanitize. Air dry items because dish towels can cross-
contaminate other surIaces.
O Do not use cutting boards with cracks and crevices, as these provide a place Ior bacteria to grow.
O Keep pets oII counters and tables and away Irom Iood preparation areas. Wash hands aIter touching your pets.
O Use disposable dish clothes and towels or wash aIter each meal. Sponges and clothes are vehicles Ior contamination oI
surIaces. Sponges can be placed on top shelI oI dishwasher Ior cleaning.











ook it well.
Or time will tell!



Thorough cooking destroys harmful bacteria.
O Cook Iood to the recommended temperature. Only thorough cooking destroys harmIul bacteria.
O &se a thermometer to determine iI meat, poultry, Iish and casseroles have reached a saIe internal temperature.
O Avoid interrupted cooking. It is risky to partially cook products, cool them and then later finish cooking by grilling, as this
involves multiple trips through the temperature danger zone (TDZ). Each trip provides an opportunity Ior bacteria to grow.
O Use microwave-saIe containers when microwaving Ioods. Plastic used to cover containers should be microwave saIe. Wax paper
is a saIe product to use.
O Be sure to rotate or stir Ioods cooked or reheated in the microwave, as this method does not evenly distribute heat. Use a
thermometer to be sure correct end-point temperatures are reached.
O Check the thickest part or center oI Iood items with a thermometer to be sure temperatures are reached.Thermometers should be
calibrated weekly. Place in container oI ice water to check Ior a reading oI 32F.
O Cooking until the center is no longer pink or juices run clear is NOT an accurate measurement, particularly Ior killing E.
coli 0157.H7 bacteria. Be sure with a thermometer! Some products are Iully cooked and only need reheating. Most oI these are
saIe to serve at 135F.

Keep hot Ioods hot...
Cold Ioods cold!
Choose a serving style that will allow Iood to be served as quickly as possible, while maintaining temperatures below 41F (4C) or above
135F (60C).
O Wash hands with soap and water beIore serving or eating Iood.
O Don't leave potentially hazardous Ioods, raw or cooked, at room temperature longer than necessary and NEVER longer than 2
hours.
O Keep hot Ioods above 135F (60C) and cold Ioods below 41F (4C).
O Use designated utensils Ior each item.
O Keep batches oI Iood items separate.
O For gatherings oI large groups with selI-service, place small amounts oI product on the buIIet at a time. The rest can be kept cold
or hot, and the buIIet replenished as needed.
O Products that have been served to guests should not be reused
II in doubt.
Throw it away!

Follow these steps to ensure saIe handling oI leItovers:
O Wash hands beIore and aIter handling leItovers.
O Divide hot leItovers into small units and store in shallow containers Ior quick cooling. Bacteria can grow rapidly during the
cooling process.
O ReIrigerate leItover items immediately aIter service.
O Reheat leItovers thoroughly to a temperature oI 165F. Bring soups, sauces and gravies to a rolling boil.
O Don't keep leItovers more than 7 days.