Don’t contaminate, separate! Raw meat, eggs, poultry, and seafood should never touch ready-to-eat foods such as fruits and veggies. Raw meats often carry germs that can contaminate other foods. FSEM WednesdayWisdom
Use separate cutting boards and plates for raw meat, poultry, and seafood.Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.
The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.external icon160°F for ground meats, such as beef and pork145°F for fresh ham Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours .
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