Viral+Baceria+Disease+Project

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[] Myths and Reality [] [] [] [] [] [] [|http://www.foodsafety.gov] [] []
 * 1) Clean - Wash hands, utensils, and surfaces with hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs, or seafood.
 * 2) Separate - Keep raw meat, poultry, eggs, or seafood and their juices away from ready-to-eat foods; never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs, or seafood.
 * 3) Cook - Cook food to the proper internal temperature (this varies for different cuts and types of meat and poultry) and check for doneness with a food thermometer. Cook eggs until both yolk and white are firm.
 * 4) Chill - Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours and make sure that the refrigerator temperature is set no higher than 40° F and the freezer temperature is 0° F.