Answer:
CLEAN AND WASH
Germs that cause food poisoning can survive in many places and spread around your kitchen.
Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
Wash your utensils, cutting boards, and countertops with hot, soapy water.
Rinse fresh fruits and vegetables under running water.
SEPARATE
to ready-to-eat foods—unless you keep them separate.
Use separate cutting boards and plates for raw meat, poultry, and seafood.
When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.
COOK
Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperaturesexternal icon.
145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
160°F for ground meats, such as beef and pork
165°F for all poultry, including ground chicken and turkey
165°F for leftovers and casseroles
145°F for fresh ham (raw)
145°F for fin fish or cook until flesh is opaque
Explanation:
