Practice Food Safety: Clean, Separate, Cook, Chill
- Access Compliance
- 3 hours ago
- 1 min read
"Practice Food Safety!
Clean: Wash Your Hands & Surfaces Often
Wash your hands with soap for 20 seconds before handling food or eating.
Be careful with raw meat, chicken, seafood, and eggs.
Clean utensils, cutting boards, and countertops with hot, soapy water after each use.
Rinse fresh fruits and vegetables under running water.
Separate: Don't Cross-Contaminate
Keep raw meat, chicken, seafood, and eggs separate.
Store them in sealed containers to avoid leaks.
Use different cutting boards for raw meat and other foods.
Don't wash raw chicken; it can spread germs
Cook: At the Right Temperature
Use a food thermometer for safe cooking temperatures.
Beef, veal, lamb, pork: 145°F, rest 3 minutes.
Fish: 145°F or until nontransparent and flaky.
Ground meats: 160°F.
Poultry: 165°F.
Leftovers and casseroles: 165°F.
Follow microwave times and let food stand.
Chill: Refrigerate Properly
Keep fridge below 40°F and freezer at 0°F.
Refrigerate food within 2 hours (1 hour if above 90°F).
Use shallow containers for hot food.
Thaw food in the fridge, cold water, or microwave, not on the counter.
For more information visit NYSDOH Consumer Guide: https://www.health.ny.gov/environmental/indoors/food_safety/consumer_guidance.htm "
(A reminder shared from Albany County's email update.)
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