Safe steps in food handling, cooking, microwaving, and storage are essential to avoiding foodborne illness. You can't see, smell or taste bacteria that could be on any food. Follow these food safety guidelines to keep pathogens away. FOOD HANDLING Keep everything clean. The cleanliness rule applies to the areas where food is prepared and to the cook.

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As a reminder, the basics include: wash hands thoroughly before starting to prepare a meal and after handling raw meat or poultry; cover long hair with a net or scarf; be sure that any open sores or cuts on the hands are completely covered (stay out of the kitchen if they're infected); and don't smoke while preparing food. Keep the work area clean and uncluttered. Always use clean utensils and wash them between cutting different foods. Use smooth cutting boards made of hard maple or plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water, soap, and a scrub brush. Then, sanitize them in an automatic dishwasher or by rinsing with a solution of 5 milliliters (1teaspoon) chlorine bleach to about 1 liter (1quart) of water. Always wash and sanitize cutting boards after using them for raw foods and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked and one for foods that are ready-to-eat. Wash kitchen towels and cloths often in hot water in the washing machine. Wash the lids of canned foods before opening to keep dirt from getting into the food. Clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they are used. Do not put cooked meat on an unwashed plate or platter that has held raw meat. Wash fresh fruits and vegetables thoroughly. FOOD COOKING Keep hot foods hot and cold foods cold. Use a thermometer to ensure that meats are completely cooked. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. For example, beef, lamb, and pork should be cooked to at least 71°C (160°F); whole poultry and thighs to 82°C (180°F); poultry breasts to 77°C (170°F); ground chicken or turkey to 74°C (165°F). Don't eat poultry that is pink inside. Eggs should be cooked until the white is firm and the yolk begins to harden. Seafood should be thoroughly cooked. Fish is done when the thickest part becomes opaque and the fish flakes easily when poked with a fork. Shrimp can be simmered 3 to 5 minutes or until the shells turn red. Clams and mussels are steamed over boiling water until the shells open (5 to 10 minutes). Oysters should be sauteed, baked, or boiled until plump (about 5 minutes). Protect food from cross-contamination after cooking, and eat it promptly. Cooked foods should not be left standing on the table or counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 4°C and 60°C (40°F and 140°F). Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get if from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 74°C (165°F). Keep cold foods in the refrigerator or on a bed of ice until serving (especially in the summer!). Carry perishable picnic food in a cooler with a cold pack or ice. Put the cooler in the shade and open the lid as little as possible. FOOD MICROWAVING There are traits unique to microwave cooking that affect how evenly and safely food is cooked. "Cold spots" can occur because of the irregular way the microwaves enter the oven and are absorbed by the food. If food doesn't cook evenly, bacteria may survive and cause foodborne illness. When defrosting food in the microwave, remove from store wrap. Cook meat and poultry immediately after microwave thawing. Don't forget about a food item that's been thawing in the microwave. Food should not be left out of refrigeration more than two hours. If you're not sure if pottery or dinnerware is microwave safe, place the empty dish in the microwave alongside 1 cup water in a glass measure. Microwave on high 1 minute. If the dish remains cool, it's safe to microwave. If the dish gets warm or hot to the touch, don't use. Don't use cold storage containers as they can warp or melt causing chemical migration. Avoid letting plastic wraps and thin plastic storage bags touch foods during microwaving. Heat leftovers and precooked food to at least 165°F. Food should be steaming and hot to the touch. Debone large pieces of meat. Bone can shield the meat around it from thorough cooking. Arrange food items uniformly in a covered dish and add a little liquid. Cook large pieces of meat on medium power (50%) for longer times, allowing heat to conduct deeper into meat without overcooking outer areas. Stir or rotate food once or twice during microwaving and turn large food items upside down. Don't microwave whole, stuffed poultry. Never partially cook food - transfer to another heat source (i.e. grill, conventional oven) immediately. Use a meat thermometer or the oven's temperature probe to verify the food has reached a safe temperature. Check in several places on the meat. Observe standing times given so cooking is completed. FOOD STORAGE After the meal, leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Put food directly in the refrigerator or freezer. Cut turkey off the bone and refrigerate. Slice breast meat; legs and wings may be left whole. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Cooked leftovers should be used within 3 days. Don't thaw meat and other frozen foods at room temperature. Instead, move them from the freezer to the refrigerator for a day or two or place in a leak-proof plastic bag and submerge in cold water flowing fast enough to break up and float off loose particles in an overflow. In the refrigerator, make sure that thawing juices do not drip on other foods. Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing. Check the temperature of your cold storage units with an appliance thermometer. To slow bacterial growth, the refrigerator should be at 4° to 7°C (40° to 45°F) and the freezer at 0°F. Don't crowd the refrigerator or freezer so tightly that air can't circulate. Check the leftovers in covered dishes and storage bags daily for spoilage. Anything that looks suspicious should be thrown out. Many items besides fresh meats, vegetables, and dairy products need to be kept cold. For example, mayonnaise and ketchup should go in the refrigerator after opening. Some spices keep best when refrigerated. Always check the labels on cans or jars to determine how the contents should be stored. If you've neglected to refrigerate items, it's usually best to throw them out. For foods that can be stored at room temperature, some precautions will help make sure they remain safe. Potatoes and onions should not be stored under the sink, because leakage from the pipes can damage the food. Potatoes don't belong in the refrigerator either. Store them in a cool, dry place. Don't store foods near cleaning products and chemicals. When you're putting canned goods away, move the older ones to the front of the shelf and put the new cans in the back row so that you'll be sure to use the older ones first. Check all cans to see if any are sticky on the outside. This may indicate a leak. Newly purchased cans that appear to be leaking should be returned where purchased. Never taste any food that looks or smells "off", or comes out of leaking, bulging or severely damaged cans or jars with leaky lids.

For More Information: USDA Meat and Poultry Hotline 1-800-535-4555 Web Site: http://www.usda.gov/fsis

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