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Purchasing
-purchase meat and poultry last
-keep meat and vegtables in different bag
-no dents cracks, or bulges in cans
-never buy cracked eggs
-sell by dates
-package cold things together -
Storing
-refrigerate as soon as you can
-store meat on a plate or in a plastic bag
-refridgerate no higher than 40 degrees
-freeze no higher than 0 degrees -
Preparing
-wash your hands with warm water and soap
-thaw foods in refridgerator
-when in doubt, throw it out
-wash your fruits and vegtables
-wash cutting boards and knives
-never put cooked food on a plate that held un-cooked foods -
Cooking Food
-cook foods throughly to destroy bacteria
-use meat thermometer (165-212 degrees)
-don't eat raw eggs
-grounding and processing can spread bacteria
-meat can come from lots of different animals -
Serving
-keep hot food hot and cold food cold
-bacteria grow best between 45 and 140 degrees
-don't leave food out for longer than 2 hours -
Handeling Leftovers
-cool leftovers ASAP
-divide into shallow containers to cool food quicker
-reheat throughly
-wash everything
-put washclothes in laundry
