Four core practices to remember with food safety:
o Clean – Always wash your hands with warm, soapy water for at least 20 seconds. Always wash your cutting boards, dishes, utensils, & counter tops.
o Separate – Don’t cross contaminate. Use separate cutting boards and knives for raw meat and fresh produce. When grilling, don’t use the same plate that held the raw meat to place the cooked meat on.
o Cook – Always cook your food to the correct internal temperature. Use a food thermometer to check the temperature. For more information visit figthtbac.org
o Chill – Keep your cold foods cold by getting them home from the grocery store in a timely manner. Never let raw meat sit at room temperature to thaw. Never leave potential hazardous foods at room temperature for more than two hours.