Summer Food Safety Tips

A Clean Start to a Safe Meal:

• Off Limits!

Never put raw meat (beef, fish, pork, and chicken) on top of or over ready-to-eat foods in the
refrigerator or shopping cart.

• Wash Up!

Wash hands and utensils thoroughly with soap and warm water after handling raw meat.

• To Each Its Own!

Keep two cutting boards on hand. One for raw meat and one for everything else.

• Last One In…

Do not put cooked food in a bowl or plate that has been in contact with raw meat.

• All Gone!

Remove all food particles from dishes/pans before placing in dishwasher. Utensils should be
loaded with handles up.

• Clean It Up!

Sanitize dishrags and sponges in dishwasher or washing machine and clean and sanitize
counters after each use with antibacterial cleansers and paper towels.

Hot Tips on Safe Cooking Temperatures:

• Put It To the Test!

Be sure meat is cooked thoroughly by taking its temperature with a meat thermometer in the
thickest part.

• Be Careful!

Make sure you use a thermometer that has been thoroughly washed before using.

• Best Burgers!

Cook hamburgers to 160 degrees or better in the center.

• Perfectly Pork!

Cook pork to a perfect 155 degrees in the center

• Prime Poultry!

Cook chicken to 165 degrees at its thickest part for prime safety.

• Wash, Dry, Use!

Wash the thermometer after every use and dry it with a paper towel.

A Safe Cookout:

• Keep It Clean!

Never use the same plate for cooked and raw meats (beef, fish, pork, chicken)

• Toss That Sauce!

Throw away marinades that were used on raw meats

• Utensils Count Too!

Never touch cooked foods with utensils that were used to handle raw meat.

• Cook It Right!

Cook pork to 155 degrees, hamburgers to 160 degrees and poultry to 165 degrees.

• Wash Those Hands!

Wash hands after handling raw meat and before you touch anything else. 

• Stay Cool!

Keep cold foods cold until just before serving.

• Chill Out!

Put leftovers in the fridge within two hours of serving.