Safe Food Handling

Fact Sheet II

Safe Food Handling

Cross Contamination

Bacteria spread rapidly! By taking precautions and preparing foods safely you can help prevent food-borne illnesses in your home or center.

• Do not serve cooked foods on plates that were in direct contact with raw foods, especially meats. Use clean plates and clean utensils.

• Never use leftover marinade for other dishes unless it is first brought to a rapid boil. Always marinate meats in the refrigerator.

• Never cut fruits or vegetables or other foods on a surface that has been exposed to uncooked meat. Wash and sanitize the surfaces to kill any germs and to prevent the spread of food-borne illnesses.

Food Safety

Simple precautions on storage and food handling can help prevent the spread of bacteria to other foods.

• Never use eggs with cracked shells. Air and bacteria can enter the egg and allow germs to grow.

• Raw eggs should only be used when the product is going to be thoroughly cooked or baked. Raw eggs can contain salmonella and other bacteria.

• Tasting raw cookie dough or other foods with uncooked eggs may make you sick. Wait until the food is baked or cooked before sampling. You can also use pasteurized egg products.

• Pasteurized egg products can be substituted for fresh eggs and have passed USDA testing for salmonella.

• Do not allow meat juices to come in contact with raw foods. Most foods must be cooked to a minimum of 140°F to kill harmful bacteria. Make sure beef, pork and other red meats are cooked to an internal temperature of 165°F and chicken, turkey and other poultry products are cooked to an internal temperature of 180°F.

• Use only pasteurized milk. Raw milk may contain harmful bacteria.

Serving Temperature

Serve all your foods at the proper temperature, then store the leftovers promptly! Any food left out over two hours should be discarded. In weather over 90°F, all foods should be stored properly or discarded within one hour.

• Serve hot foods hot! Foods that are meant to be hot should be cooked to the proper temperature, then maintained at 140°F or above.

• Serve cold foods cold! Foods that are meant to be cold should be chilled properly and then maintained at 40°F or lower.

• Foods in the 40°F to 140°F are in the danger zone. Bacteria grow quickly at these temperatures, resulting in a higher risk of food borne illness. When serving leftovers, heat until the temperature on a thermometer is at least 165°F.

All educational programs and activities conducted by Ohio State University Extension are available to all potential clientele on a non-discriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Keith L. Smith, Director, Ohio State University Extension.