Store raw meat, poultry and seafood on the bottom shelf of the cooler/refrigerator to prevent juices from dripping on other food items.
Use one cutting board for raw meat products and another for salads.
Do not immerse wooden cutting boards or other wooden utensils in detergent or sanitizing solution.
After use, wash cutting boards, knives and other utensils in hot (110oF), soapy water.
Sanitize cutting boards, knives, and utensils in commercial sanitizing solution, bleach or with heat (dishwasher) and air-dry.
Cook ground meat to at least 160oF. This temperature is to prevent the potential for E.coli O157: H7 (bacteria) caused by eating undercooked ground meat.
Do not eat ground meat that is pink inside, make sure it is gray or brown and the juices are clear.
Cook eggs until the yolk and white are firm, not runny to prevent the potential of salmonella (bacteria).
Use a meat thermometer to measure the internal temperature of cooked meat and poultry to make sure the meat is cooked all the way through.
Never place cooked food on a plate, utensil, counter top or cutting board that previously held raw meat, poultry or seafood.
Bring sauces, soups, and gravies to a boil when re-heating and heat other leftovers thoroughly to 165oF
