Sub-Zero Built-In Refrigeration E P I N G F O O D At I T S B E S T, E N Yo U P R E Pa R E F O O D

K E E P I N G F O O D AT I T S B E S T

W H E N YO U P R E PA R E F O O D

Clean everything that comes in contact with food.

Wash your hands for 20 seconds before and after handling food.

Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. Rinse with a dilute chlorine bleach solution, one teaspoon to a quart of water.

Use clean kitchen towels, sponges and cloths. Replace sponges every few weeks.

Use disposable plastic gloves if you have an infected cut or burn on your hands.

Thaw food in the refrigerator or microwave oven, not on the counter. When you thaw food in a microwave oven, cook it immedi- ately.

Marinate food only in the refrigerator.

Rinse poultry and seafood in cold water before cooking.

Avoid cross-contamination in preparing food. Keep raw meat, poultry and seafood and their juices away from other food. For example, don’t use the same surface and utensils for preparing raw meat, poultry and seafood that you use for preparing salad ingredients.

Thoroughly clean your plastic and wooden cutting boards. Wash with hot water and soap and rinse with a diluted chlorine bleach solution of one teaspoon to a quart of water.

W H E N YO U C O O K F O O D

Cook meat to an internal temperature of 165˚F (74˚C) or above, poultry to 180˚F (82˚C) or above. For cuts more than 2" (51

mm)thick, use a meat thermometer to check the temperature. For thinner cuts, clear juices (not pink) are a sign of doneness.

If you are cooking frozen meat or poultry that has not been defrosted, increase the cooking time to 11/2 times the time required for thawed items.

Roast meats or poultry in oven tempera- tures of 325˚F (163˚C) or above.

Cook eggs until the yolk and white are firm, not runny.

Don’t use recipes in which eggs remain raw or partially cooked.

If your microwave has a temperature probe, use it. Check temperatures of meat and poultry in at least three spots. Rotate foods during microwaving.

Don’t taste raw or partially cooked meat, poultry, eggs or fish.

W H E N YO U H AV E L E F TO V E R S

Refrigerate or freeze cooked leftovers in small, covered containers within 2 hours after cooking. Make sure there is adequate air space around the containers so that food can cool down quickly.

Remove the stuffing from meat or poultry and store it separately.

Date packages of leftovers and use within a safe period of time.

Cover and reheat leftovers thoroughly before serving.

Bring sauces, soups and gravy to a boil. Heat other foods to 165˚F (74˚C).

If you think food may be spoiled, discard it. When in doubt, throw it out.

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