CLEAN and wash kitchen surfaces, utensils and hands before preparing or serving food and wash all fruits and vegetables including those you plan to peel.
SEPARATE raw meats and poultry from ready-to-eat foods like fruit and vegetables.
COOK meat and poultry to the right temperature by using a food thermometer. Cook poultry to 165°F, ground meat to 160°F, and steaks to 145°F.
CHILL raw and prepared foods to 40°F within two hours.
If food is going to be sitting out for serving, remember to keep cold foods chilled to 40°F or below and hot foods heated to 140°F or above. Offer foods in smaller containers and put new ones out as they run out instead of putting all the food out at once. It will stay within the temperature range and keep the food safe. Also, offer serving spoons and small plates to reduce the opportunity for guests to eat directly from the bowls. Don’t leave any perishable food outside the temperature danger zone for more than 2 hours.
Author: Linnette Goard, Field Specialist, Food Safety, Selection and Management, Family and Consumer Sciences, Ohio State University Extension, email@example.com
Reviewed by: Liz Smith, NE Regional Program Specialist, SNAP-ED, Ohio State University Extension, firstname.lastname@example.org