food safety doesn't take a spring break

Follow these steps to lower your risk of getting sick and ruining
that long-awaited time off.
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Food safety doesn't take a spring break

Follow these steps to lower your risk of getting sick and ruining that long-awaited time off:

  • Wash your hands thoroughly and often
  • Keep cold food cold and hot food hot
  • Promptly refrigerate leftovers - like those brought home from a restaurant - and reheat them to an internal temperature of 165° F
  • Use your thermometer; check that prepared food is cooked to the proper temperature: 
    • 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
  • When on the go, keep food requiring refrigeration chilled. Keep your rented kitchen and cooking utensils clean
  • When grilling, cook all food to the proper temperature
Source: CDCFoodsafety.gov
Image: By Angelo Juan Ramos from Makati City, Philippines - Perfect Day , CC BY 2.0Link

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