989.539.8870 majewskic@clareco.net

Food Safety at Home

  • Wash your hands regularly
    • Use warm water and soap. Scrub for 20 seconds and use a nail brush.
  • Wash all fruits and vegetables
    • Even foods that are pre-washed.
  • Don’t always rely on shelf-life dates
    • Smell and check foods for yourself. When in doubt, toss it out.
  • Check Fridge and Freezer temps.
    • Check temps every three months to ensure equipment is working properly.
  • Avoid Cross Contamination
    • Raw meats should never be cut on the same cutting board as vegetables. Clean produce should be separated from unwashed fruits and vegetables.
  • Don’t consume food that has been out for longer than 2 hours.
    • Cool foods to 40 degrees before placing in the refrigerator.

Food Safety When Dining Out

  • Check inspection Scores
    • Check the restaurants score at your local health department’s website.
  • Look for training certifications
    • Proper food safety training can reduce foodborne illnesses.
  • Look for safe food-handling practices
    • Are the workers using gloves or utensils to handle foods that will not be cooked further?
  • Order food that’s properly cooked
    • Make sure meats and eggs are cooked to temperature. If meat, poultry, seafood, or eggs are undercooked, send them back to be further cooked.
  • Avoid lukewarm food
    • Cool food should be served cold, and hot food should be served hot. Germs grown in temps between 40 and 140 degrees F.
  • Take care of leftovers quickly
    • Refrigerate leftovers within 2 hours of eating out. If it is above 90 degrees outside, refrigerate within 1 hour. Eat leftovers within 3-4 days.