Are you a safe cook? Before serving your next meal, consult our checklist to make sure you're taking the necessary precautions to keep you and your family safe.
Do you wash your hands and utensils prior to preparing and serving food?
Do you wash your hands after handling meat, fish and poultry?
Do you wash cutting boards and counters with hot, soapy water to reduce the chance of food poisoning?
Do you use paper towels rather than sponges for cleaning? Rags and sponges can hold harmful bacteria.
Do you regularly clean your refrigerator?
Do you check your refrigerator occasionally to make sure that the temperature doesn't rise above 40 degrees Fahrenheit?
Do you check to make sure that your freezer doesn't go above 0 degrees Fahrenheit?
Do you avoid eating raw eggs, meat and seafood?
Do you eat and drink only pasteurized milk products?
Do you thoroughly cook all meats?
Do you adhere to proper cooking times and temperatures?
Do you clean utensils and plates thoroughly between using them with uncooked meat, poultry or fish and reusing them to serve cooked foods?
Do you avoid keeping fresh poultry or meat in the refrigerator for more than two days?
When marinating meats, do you keep them in the refrigerator?
Do you remember not to serve the raw-meat marinade with cooked food unless boiled for at least five minutes?
Do you always quickly refrigerate leftovers?
Do you always tightly enclose leftovers in a container before putting them in the refrigerator?
Do you store hot leftovers in small, shallow containers to shorten cooling time? Too-slow cooling can result in bacteria growth.
Do you always reheat leftovers to at least 165 degrees?
Do you eat leftovers within three days?
Do you dispose of refrigerated baby food after two days?
Do you make sure to not reuse a bottle or cup (with breastmilk or formula) that has been offered to your baby? Saliva can enter, and even with refrigeration there may be bacterial growth.
Do you always thaw meats and poultry in a microwave or under cool water? Are you careful to never thaw at room temperature?
Do you throw out any food that has been contaminated by leaking packages and spills?