Infectious Diseases A-Z: Wash your hands, not your meat and other food safety tips

Infectious Diseases A-Z: Wash your hands, not your meat and other food safety tips



it's important to remember to wash your hands frequently keep foods at proper temperatures cook meats to proper temperatures to avoid any foodborne illness don't forget the food thermometer as an important kitchen utensil take the temperature at the thickest part of the meat and look for 165 degrees for chicken 160 degrees for hamburger and 145 degrees for steak don't just look for the juices to run clear some people may think they're supposed to wash their meats or their chicken before cooking them I recommend not washing them because that puts you at risk for spreading the bacteria around your kitchen and around yourself keep coolers filled with lots of ice and ice packs to keep the food's refrigerated at less than 40 degrees Fahrenheit if you take foods out of a refrigerator and have them outside say for a picnic or for a barbecue food is typically safe for two hours outside of the refrigerator if it's a very hot day greater than 90 degrees Fahrenheit cut that time in half to one hour

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