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Ten Steps to a Safe Kitchen

Step One: Your Refrigerator

Keep your refrigerator at 40° F (4° C) or less.

Refridgerator

A temperature of 40°F or less is important because it slows the growth of most bacteria. The fewer bacteria there are, the less likely you are to get sick from them.

... Step 2 »

Food Safety Education/Training

Food Safety Tip of the Day

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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