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WEBSITE OF THE STATE OF SOUTH DAKOTA DEPARTMENT OF HEALTH
Kim Malsam-Rysdon, Secretary of Health
South Dakota Department of Health

How to Prevent Foodborne Illness

Clean

  • Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets.

  • Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.

  • Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.

  • Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

  • Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

  • Download Clean Fact Sheet

Separate

  • Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

  • Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

  • Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

  • Download Separate Fact Sheet

Cook

  • Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.

  • Cook roasts and steaks to a minimum of 145°F. All poultry should reach a safe minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.

  • Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Information from the Centers for Disease Control and Prevention (CDC) links eating under-cooked ground beef with a higher risk of illness. Remember, color is not a reliable indicator of doneness. Use a food thermometer to check the internal temperature of your burgers.

  • Cook eggs until the yolk and white are firm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked.

  • Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.

  • Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.

  • Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.

  • Download Cook Fact Sheet

  • Download Safe Minimum Temperature Chart

Chill

  • Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store.

  • Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).

  • Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.

  • Always marinate food in the refrigerator.

  • Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.

  • Use or discard refrigerated food on a regular basis.

  • Download Chill Fact Sheet

  • Download Storage Times Chart

Source: https://www.fightbac.org/food-safety-basics/the-core-four-practices/

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