Tips on Food Safety (Part 1)

In the Kitchen

Food safety's about more than keeping your hands away from a whirring food processor blade - it means knowing how to avoid spreading bacteria, and more. Check out these facts on safe food preparation.

After a trip to the market, the first things you should put away are those that belong in the refrigerator and freezer. Keep eggs in the original carton on a shelf in the fridge (most refrigerator doors don't keep eggs cold enough).

Ready to cook but not sure how quickly things should be used, how long they should cook, or what should be washed? Here are some important guidelines:

• Raw meat, poultry, or fish should be cooked or frozen within 2 days.
• Thaw frozen meat, poultry, and fish in the refrigerator or microwave, never at room temperature.
• Cook thawed meat, poultry, and fish immediately - don't let it hang around for hours.
• Cook meat until the center is no longer pink and the juices run clear or until it has an internal temperature of at least 160 degrees Fahrenheit (71 degrees Celsius).
• Cook crumbled ground beef or poultry until it's no longer pink or until it has an internal temperature of at least 160 degrees Fahrenheit (71 degrees Celsius).
• Cook chicken and other turkey until it's no longer pink or until it has an internal temperature of at least 180 degrees Fahrenheit (82 degrees Celsius).
• Scrub all fruits and veggies with plain water to remove any pesticides or dirt.
• Remove the outer leaves of leafy greens, such as spinach or lettuce.
• Don't let eggs hang out at room temperature for more than 2 hours.
• Make sure that you cook eggs thoroughly - no runny stuff.