Your guide to food safety, plus food poisoning prevention tips for you and your family.
Handling
Set aside one cutting board for fresh produce and another one for raw meat, poultry and seafood. Discard any boards that has deep cuts, which can habor bacteria.
If you use raw-meat marinade for sauce, bring it to a boil before you serve it together with cooked food.
Never return cooked foods to the dishes in which they were marinated raw.
Cooking
Make sure all poultry, meat, fish and eggs get thoroughly cooked by adhering to proper cooking temperatures and using a food thermometer:
Beef steaks - 63°C (145°F)
Chicken - 74°C (165°F)
Eggs - cooked until both yolks and whites are firm
Fish - until it's flaky and opaque
Ground beef or turkey - 74°C (165°F)
Pork - 72°C (160°F)
Don't use recipes in which eggs, meat and seafood remain raw or partially cooked.
Always reheat leftovers to at least 74 degrees Celsius (165 degrees Fahrenheit).
When cooking in the microwave, cover, stir and rotate foods for even cooking.
When reheating sauce, soup or gravy, bring to a rolling boil.
