Food Preparation

  • Thoroughly wash your hands and the exposed portions of your arms with soap and water before handling food, and as often as necessary to keep them clean.
  • Limit bare hand contact with foods that do not require washing, cooking or additional preparation before they are eaten.
  • Do not handle or prepare foods if you have any symptoms of cold, flu, vomiting, diarrhea or jaundice. Prevent foodborne illness.
  • Do not handle or prepare foods if you have open sores on your hands.
  • Avoid eating, drinking, using tobacco products and handling pets while preparing foods.
  • Refrigerate or freeze groceries within two hours of purchase.
  • Use food thermometers to monitor food temperatures.
  • Thaw foods by refrigeration at 41°F or less, under cool running water, or in the microwave if for immediate cooking.
  • Cook all vegetables to 135°F and other foods to 165°F.
  • Cool foods from 135°F to 41°F or less within six hours. It is critical within the first two hours of the cooling process to cool foods from 135°F to 70°F. Regularly check your refrigerator to make sure the temperature is maintained at 41° F or below.
  • Make sure that no more than four hours pass between the time food is taken from the oven or refrigerator and the time cooked foods are eaten.