food handling safety

Food handling safety is essential to prevent foodborne illnesses. Here are key principles and practices:

### 1. **Cleanliness**
- **Wash hands**: Use soap and warm water for at least 20 seconds before and after handling food, especially raw meat, poultry, seafood, or eggs.
- **Clean surfaces**: Sanitize cutting boards, countertops, and utensils before and after use.
- **Wash produce**: Rinse fruits and vegetables under running water, even if you plan to peel them.

### 2. **Separation**
- **Avoid cross-contamination**: Keep raw meat, poultry, and seafood separate from other foods in your grocery cart, refrigerator, and during preparation.
- **Use separate tools**: Assign different cutting boards and knives for raw meats and ready-to-eat foods.

### 3. **Cooking**
- **Cook to safe temperatures**: Use a food thermometer to ensure:
- Poultry: 165°F (74°C)
- Ground meats: 160°F (71°C)
- Seafood: 145°F (63°C)
- **Reheat leftovers**: Heat to 165°F (74°C) before consuming.

### 4. **Storage**
- **Refrigerate promptly**: Store perishable items at or below 40°F (4°C) within two hours of purchase or preparation.
- **Freeze if necessary**: Freeze items you won’t use within a few days.
- **Follow guidelines**: Check food storage times to avoid spoilage.

### 5. **Thawing**
- **Do not thaw at room temperature**: Thaw in the refrigerator, in cold water, or in the microwave.
- **Cook immediately after thawing**: Especially when using the microwave or cold water methods.

### 6. **Safe Handling of Leftovers**
- Store leftovers in shallow containers to cool quickly.
- Label with the date and consume within three to four days.

### 7. **General Tips**
- **Inspect food before use**: Discard items with strange odors, textures, or colors.
- **Check expiry dates**: Use food before its expiration date.
- **Stay informed**: Keep up with recalls or alerts on contaminated food products.

Adhering to these principles minimizes the risk of foodborne illness and ensures meals are safe to eat.