THE 7 COMMANDMENT

S OF FOOD SAFETY

1. WASH HANDS FOR 20 SECONDS BEFORE HANDLING FOOD

Hot soapy water

2. KEEP FOOD SAFE AND REFRIGERATE

Avoid the danger zone of 40-140 degrees

This is where bacteriamultiply

3. THAW FOOD IN THE REFRIGERATOR, NOT

ON THE COUNTER.

4. DON’T CROSS CONTAMINATE BY WASHING HANDS,

UTENSILS, AND SURFACES AFTER TOUCHING RAW MEAT,

POULTRY, OR EGGS

Cross contamination is spreading harmful bacteria from one food to another.

5. NEVER LEAVE PERISHABLE FOOD OUT

LONGER THAN 2 HOURS. This is the 2 hour rule. AVOID THE DANGER ZONE!!

6. COOK MEAT, POULTRY, AND FISH TO A SAFE

INTERNAL TEMPERATURE

ALWAYS USE A MEAT THERMOMETER

7. FREEZE OR REFRIGERATE LEFTOVERS RIGHT AWAY

1.Wash hands for 20 seconds before handling food.

2.Keep food safe and refrigerate. (avoid the danger zone 40-140)

3.Thaw food in the refrigerator not on the counter.

4.Don’t cross contaminate!! Wash hands,utensils, and surfaces after touching raw meat, poultry, or eggs

5.Never leave perishable food out longer than 2 hours.

6.Cook meat, poultry, and fish to a safe internal temperature

7.Freeze or refrigerate leftovers right away.