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Purchase
-Keep meats and fresh produce away from eachother
-Buy dairy and meat/ poultry last -
Serving
-Keep hot foods hot and cold foods cold
-Never leave potentially hazardous foods out at room temp longer than 2 hours -
Handling left overs
Cool leftovers in shallow containers quickly
Reheat thoroughly -
Storing
-Put any meat or poultry on a plate or in a plastic bag
-Don't put any uncovered meat next to food that will be eaten raw -
Preparing
-Wash your hands with hot, soapy water
-Wash cutting boards and knives after cutting raw meat/ poultry with hot, soapy water -
Cooking
-Cook food thoroughly
-Use meat thermometer (165-212 degrees farenheit)
