How to Follow Food Safety at Home and When Dining Out

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.