Food Safety

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 Clean_Separate_Cook_Chill

Following four simple steps at home — Clean, Separate, Cook, and Chill — can help protect you and your loved ones from food poisoning.

Step one to food safety clean - wash your hands and surfaces often 

Clean: Wash your hands and surfaces often.

  • Germs that cause food poisoning can survive in many places and spread around your kitchen.
  • Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
  • Wash your utensils, cutting boards, and countertops with hot, soapy water.
  • Rinse fresh fruits and vegetables under running water.

Steps to food safety - separate meats from other foods 

Separate: Don’t cross-contaminate.

  • Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
    • Use separate cutting boards and plates for raw meat, poultry, and seafood.
    • When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
    • Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge. 

Steps to food safety - cook to the right temperature

Cook: To the right temperature.

  • Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
  • Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.
    • 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
    • 160°F for ground meats, such as beef and pork
    • 165°F for all poultry, including ground chicken and turkey
    • 165°F for leftovers and casseroles

Chill Step to food safety snowflake image 

 

Chill: Refrigerate promptly.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours.

  • Keep your refrigerator below 40°F and know when to throw food out.
  • Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
  • Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.

  

 

 

Recommended Cooking Temperatures from foodsafety.gov

https://www.foodsafety.gov/keep/charts/mintemp.html

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature. 

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

 

Category  Food  Temperature (Degrees Fahrenheit) Rest Time 
  Ground Meat & Meat Mixtures  Beef, Pork, Veal, Lamb   160  None
   Turkey, Chicken  165  None
 Fresh Beef, Veal, Lamb  Steaks, roasts, chops   145  3 minutes
 Poultry  Chicken & Turkey, whole  165  None
   Poultry breasts, roasts  165  None
   Poultry thigh, legs, wings  165  None
   Duck & Goose  165  None
   Stuffing (cooked alone or in bird)  165  None
 Pork and Ham  Fresh pork  145  3 minutes
   Fresh ham (raw)  145  3 minutes
   Precooked ham (to reheat)  140  None
 Eggs & Egg dishes  Eggs  Cook until yolk and white are firm  None 
   Egg dishes  160  None
 Leftovers & Casseroles  Leftovers  165  None
   Casseroles  165  None
 Seafood  Fin Fish  145 or cook until flesh is opaque (not see-through or transparent) and separates easily with a fork  None
   Shrimp, lobster, and crabs  Cook until flesh is pearly and opaque  None
   Clams, oysters, and mussels  Cook until shells open during cooking  None
   Scallops  Cook until flesh is milky white or opaque and firm  None

 

For More Information 

 

1000 Martin Road, Amarillo, TX 79107

Phone: 806-378-6300 

Fax: 806-378-6306

24 Hour Emergency Number: 806-680-8980