Tips for Safe Handling and Preparation of Raw Foods

Cooking up a storm in the kitchen? Whether you’re whipping up a salad or grilling some steak, handling raw foods safely is key to keeping yourself and your loved ones healthy. Here are some simple tips to ensure you’re handling and preparing raw foods safely.

1. Wash Your Hands: Before and after handling raw foods, wash your hands thoroughly with soap and warm water. This helps prevent the spread of harmful bacteria.

2. Keep Surfaces Clean: Clean and sanitize cutting boards, countertops, and utensils after each use, especially if they’ve come into contact with raw meats, poultry, or seafood.

3. Use Separate Cutting Boards: To prevent cross-contamination, use separate cutting boards for raw meats, poultry, seafood, and produce. This reduces the risk of spreading harmful bacteria.

4. Cook Thoroughly: Cook raw meats, poultry, seafood, and eggs to their recommended safe internal temperatures using a food thermometer. This kills any harmful bacteria present.

5. Store Properly: Refrigerate or freeze perishable raw foods promptly to slow down bacterial growth. Keep raw meats, poultry, and seafood separate from ready-to-eat foods to prevent cross-contamination.

6. Thaw Safely: Thaw frozen raw foods safely in the refrigerator, under cold running water, or in the microwave. Avoid thawing foods at room temperature, as this can promote bacterial growth.

7. Handle Eggs Carefully: Store eggs in their original carton in the refrigerator and use them within three weeks. When cracking eggs, do so on a clean surface, and promptly cook them to kill any bacteria.

8. Be Mindful of Produce: Wash fruits and vegetables under running water before cutting, peeling, or eating them, even if you plan to peel them. This helps remove dirt, bacteria, and pesticides.

9. Don’t Cross-Contaminate: Avoid using utensils or plates that have come into contact with raw foods on cooked or ready-to-eat foods. Keep raw and cooked foods separate to prevent cross-contamination.

10. Use Safe Marinades: If using marinades for raw meats, poultry, or seafood, make sure to discard any leftover marinade that has come into contact with raw foods. Consider making extra marinade to use for basting during cooking.

By following these simple tips, you can ensure that you’re handling and preparing raw foods safely, reducing the risk of foodborne illness for you and your family.

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