Food Safety

Everyone wants to make sure the meals they serve are nutrition and delicious, but it's also necessary to think about how to safely prepare and store food.  Chances are you already know some food safety basics, but it is important to brush up on that knowledge and practice proper food safety every time you're in the kitchen.

Bacteria can make you and your family sick and even though you cannot see or smell bacteria, there are millions waiting to invade your food

FIGHT BAC with 4 simple steps:
1.  CLEAN:  Wash hands and surfaces often.  Wash hands with warm soapy water before and after handling all food.  Wash cutting boards often as well as dishes and countertops. 
2.  SEPARATE:  Don't cross-contaminate!  Raw meats, poultry and seafood need to be kept separate from other foods in order to prevent the spread of bacteria.  When grocery shopping, keep meats, poultry and seafood in plastic bags to prevent juices from dripping on other foods.  Store these foods on the bottom shelf of your refrigerator.  Remember to wash hands, surfaces and all utensils that come in contact with these foods.
3.  COOK:  Foods that are cooked to proper temperatures are less likely to carry bacteria that cause foodborne illness.  Use a clean thermometer to measure the internal temperature of cooked food to ensure it is thoroughly done.  

  • Ground meats to 160º F
  • Ground poultry to 165ºF
  • Beef roasts and steaks to 145ºF
  • Leftovers to 165ºF

4.  CHILL:  Refigerate promplty.  Refigerate foods quickly.  Cold temperatures keep bacterial from growing and multiplying.  Set temperature in refrigerator to <40ºF and freezer at <0ºF.  Refigerate or freeze perishables, prepared foods and leftovers within 2 hours.

For more information please visit
www.fightbac.org or www.beefsafety.org

Copyright 2014 Wisconsin Beef Council. All rights reserved.