How to Protect Yourself: Safe Handling Guidelines
Meat & Fish Safety
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Cook thoroughly:
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Pork: 145°F (63°C) + 3-minute rest
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Beef (ground): 160°F (71°C)
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Fish: 145°F (63°C) or until opaque and flaky
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Freezing fish: For raw consumption (sushi), freeze at -4°F (-20°C) for 7 days to kill parasites.
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Avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.
Produce Safety
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Wash all produce under running water—even if you plan to peel it.
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Use a vegetable brush on firm items (cucumbers, potatoes).
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Dry with a clean cloth to remove remaining pathogens.
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Consider commercial veggie washes for porous items like berries.
Shellfish & Dairy
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Cook shellfish until shells open fully and meat reaches 145°F (63°C).
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Choose pasteurized dairy and juices—check labels.
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Avoid raw sprouted seeds (alfalfa, bean sprouts) unless cooked thoroughly.
Water Safety
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When in doubt, drink bottled or boiled water (1 minute at rolling boil).
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Use safe water for washing produce, brushing teeth, and making ice.
Essential Kitchen Hygiene Habits
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Wash hands with soap for 20 seconds before and after handling food.
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Sanitize surfaces with a bleach solution (1 tbsp bleach per gallon of water).
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Refrigerate promptly: Don’t leave perishables out >2 hours (1 hour if >90°F/32°C).
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Reheat leftovers to 165°F (74°C).
