ﺑﺎﺯﮔﺸﺖ ﺑﻪ ﺻﻔﺤﻪ ﻗﺒﻠﯽ
خرید پکیج
تعداد آیتم قابل مشاهده باقیمانده : -49 مورد

Strategies for prevention of food-borne illness

Strategies for prevention of food-borne illness
Clean: Wash hands and surfaces often
  • Wash hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food
    • Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs
  • Wash utensils, cutting boards, and countertops with hot, soapy water after preparing each food item
  • Rinse fresh fruits and vegetables under running water
Separate: Do not cross contaminate
  • These foods (and their juices) should be kept separate from ready-to-eat foods:
    • Raw meat
    • Raw chicken and other poultry
    • Raw seafood
    • Raw eggs
  • In the refrigerator, the above foods should be kept separate in sealed containers or wrapped securely
  • Use one cutting board or plate for the above foods; use a separate cutting board or plate for other foods that won't be cooked
  • Raw chicken does not need to be washed before cooking; washing can spread germs to the sink, counter, and other foods
Cook to the correct temperature
  • A food thermometer* is required to ensure foods are cooked to an internal temperature high enough to kill germs
  • Microwave food thoroughlyΔ:
    • Follow recommended cooking and standing times
    • Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely
    • When reheating, use a food thermometer to make sure microwaved food reaches 165°F (74°C)
Chill and thaw: Optimize use of refrigerator and freezer
  • Bacteria can multiply rapidly at ambient temperatures (40°F to 100°F; 4°C to 38°C)
  • Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours
  • If perishable food is exposed to temperatures >90°F (32°C; such as at a picnic or in a hot car), refrigerate within 1 hour
  • Keep your refrigerator at ≤40°F (4°C) and your freezer at ≤0°F (–18°C)
  • If your refrigerator doesn't have a built-in thermometer, keep an appliance thermometer inside it to check the temperature
  • Know when to discard food before it spoils◊
  • Thaw frozen food in the refrigerator, in cold water, or in the microwave§; do not thaw food at room temperature

* Learn how to place the thermometer correctly to get an accurate reading: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/kitchen-thermometers.

¶ Safe minimum internal temperature chart: https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures.

Δ Microwave cooking: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cooking-microwave-ovens#14.

◊ Cold food storage chart: https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts.

§ Thawing food: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods.

Adapted from: Food safety: About four steps to food safety. Centers for Disease Control and Prevention. https://www.cdc.gov/food-safety/prevention/ (Accessed on November 26, 2024).
Graphic 147141 Version 1.0