Target Healthier Nutrition Habits!

Fruit acai bowl and fruits

Food Preparation Safety Recommendations

The key to safe food preparation is cleanliness in the kitchen. There are several things a safe cook should remember while preparing food for themselves and especially while preparing food for others. This includes:

  • Wash your hands for at least 20 seconds before cooking and after handling raw meat
  • Pull hair back with a net and cover any open cuts or sores
    • If you have an infected sore or cut, do not cook!
  • Wash cooking spaces with a bleach solution according to the product’s label
  • Keep dishcloths clean and dry
    • Wet cloths harbor bacteria
  • Clean the kitchen drain with a bleach solution regularly
  • Use one cutting board for meats and another for ready-to-eat foods, such as vegetables
  • Thoroughly sanitize cooking utensils before using them on other foods
  • Clean plates and dishes used to prepare meat thoroughly before re-use
  • Sanitize blenders used to mix raw eggs before using with other food products

Cooking Directives

To prevent food borne illnesses, foods must be cooked to a specific minimum internal temperature as measured with a food thermometer. Please reference the chart on the next page to learn the temperatures certain foods must be cooked to.

FOODSTYLETEMPERATURE
Beefsteaks and roasts145°
Vealsteaks and chops145°
Lambchops145°
Porkany style145°
Ground Beefany style160°
Ground Porkany style160°
Ground Lambany style160°
Eggcasseroles160°
Poultryany style165°
Stuffing-outside of meatN/A165°

Food Storage

Various types of foods also have different shelf lives once they are in the refrigerator or freezer. It is necessary that you follow the recommended guidelines to prevent bacterial growth and subsequent illness.

FOODREFRIGERATOR (40° F)FREEZER (0° F)
Fresh eggs with shells3-5 weeksDo NOT freeze
Hard boiled eggs1 weekDo NOT freeze
Egg, chicken, ham or macaroni salad3-5 daysDo NOT freeze
Hot dogs, opened1 week1-2 months
Hot dogs, unopened2 weeks1-2 months
Lunch meats, opened3-5 days1-2 months
Lunch meats, unopened2 weeks1-2 months
Fresh deli slices3-5 daysDo NOT freeze
Soups and stews containing meat and vegetables3-4 days2-3 months
Ground meat and poultry1-2 days3-4 months
Bacon7 days1 month
Sausage1-2 days1-2 months
Ham (cooked, whole)1 week1-2 months
Ham (cooked, half)3-5 days1-2 months
Ham (cooked, slices)3-4 days1-2 months
Fresh beef (steaks, roasts)3-5 days6-12 months
Fresh pork (chops, roasts)3-5 days4-6 months
Fresh lamb (chops, roasts)3-5 days6-9 months
Fresh veal3-5 days4-8 months
Any cooked meat leftovers3-4 days2-3 months
Fresh chicken or turkey (whole)1-2 days1 year
Fresh chicken or turkey (pieces)1-2 days9 months
Any cooked poultry leftovers3-4 days4 months
Share: