{"id":23,"date":"2016-03-01T21:29:29","date_gmt":"2016-03-01T21:29:29","guid":{"rendered":"http:\/\/extension.wsu.edu\/foodsafety\/?page_id=23"},"modified":"2024-09-04T11:48:22","modified_gmt":"2024-09-04T18:48:22","slug":"food-safety-basics","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/foodsafety\/food-safety-basics\/","title":{"rendered":"Food Safety Basics"},"content":{"rendered":"<div class=\"wsu-row wsu-row--halves\" >\r\n    \n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<h2 class=\"wp-block-heading\">Clean<\/h2>\n\n\n\n<ul>\n<li>Wash hands for 20 seconds with soap and water before and after handling food<\/li>\n\n\n\n<li>Wash cutting boards, knives, utensils and counters with hot soapy water<\/li>\n\n\n\n<li>Rinse all fruits and vegetables under running water; use a vegetable brush on firm fruits and vegetables<\/li>\n\n\n\n<li>Immediately wipe up spills with soap and water<\/li>\n\n\n\n<li>Wash dish cloths and kitchen towels often and in hot, soapy water and dry on high heat.<\/li>\n<\/ul>\n\n<\/div>\r\n\n\n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2016\/03\/food-safety-basics.jpg\" alt=\"Be a Germ Buster poster. \"\/><\/figure>\n\n<\/div>\r\n\n<\/div>\n\n<div class=\"wsu-row wsu-row--sidebar-right\" >\r\n    \n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<h2 class=\"wp-block-heading\">Separate<\/h2>\n\n\n\n<ul>\n<li>Keep raw meat, poultry, eggs, and seafood away from other foods both at home and in your grocery cart<\/li>\n\n\n\n<li>Wash reusable grocery bags in-between uses<\/li>\n\n\n\n<li>Use separate utensils for raw foods and cooked foods<\/li>\n\n\n\n<li>Use separate cutting boards for raw meats, cooked meats, and produce or scrub cutting boards thoroughly between uses.<\/li>\n<\/ul>\n\n<\/div>\r\n\n\n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2016\/03\/food-safety-sep.png\" alt=\"Meat on a platter with vegetables around it, a circle with a cross in it. \"\/><\/figure>\n\n<\/div>\r\n\n<\/div>\n\n<div class=\"wsu-row wsu-row--sidebar-right\" >\r\n    \n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<h2 class=\"wp-block-heading\">Cook<\/h2>\n\n\n\n<ul>\n<li>Always use a meat thermometer! Color and texture are not reliable indicators of food reaching proper cooking temperatures.<\/li>\n\n\n\n<li>Cook ground meat to 160\u00b0 F, poultry to 165\u00b0F, roasts and fish to 145\u00b0F<\/li>\n\n\n\n<li>Be sure to follow cooking instructions on prepared foods<\/li>\n<\/ul>\n\n<\/div>\r\n\n\n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2016\/03\/cook.jpg\" alt=\"Steak with a thermometer in it. \"\/><\/figure>\n\n<\/div>\r\n\n<\/div>\n\n<div class=\"wsu-row wsu-row--sidebar-right\" >\r\n    \n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<h2 class=\"wp-block-heading\">Chill<\/h2>\n\n\n\n<ul>\n<li>Refrigerate foods at \u2264 40\u00b0F.<\/li>\n\n\n\n<li>Use a thermometer in your refrigerator to ensure it is operating at \u226440\u00b0F<\/li>\n\n\n\n<li>Ensure your freezer is set to 0\u00b0C or lower<\/li>\n\n\n\n<li>Keep your refrigerator clean and wipe up any spills immediately with hot, soapy water<\/li>\n\n\n\n<li>Refrigerate or freeze foods and leftovers within 2 hours of cooking or preparation<\/li>\n\n\n\n<li>Separate portions into smaller containers to speed up cooling<\/li>\n\n\n\n<li>Only thaw foods in the refrigerator, in cold water, or in the microwave. NEVER leave foods out on the counter to thaw.<\/li>\n\n\n\n<li><a href=\"http:\/\/www.foodsafety.gov\/keep\/charts\/storagetimes.html\">Discard foods that have exceeded safe storage times<\/a> <\/li>\n<\/ul>\n\n<\/div>\r\n\n\n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2016\/03\/chill.jpg\" alt=\"Fridge of fruit, vegetables, and eggs. \"\/><\/figure>\n\n<\/div>\r\n\n<\/div>\n\n<div class=\"wsu-row wsu-row--sidebar-right\" >\r\n    \n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<h2 class=\"wp-block-heading\">Keep food in the safe zone<\/h2>\n\n\n\n<ul>\n<li>Keep hot foods hot (&gt; 140\u00b0F) and cold foods cold (&lt; 40\u00b0F)<\/li>\n\n\n\n<li>During gatherings, store perishable foods on ice and keep warm foods on a hot plate or in a slow cooker.<\/li>\n\n\n\n<li>Refrigerate or freeze foods within 2 hours. Discard any food that has been out longer than 2 hours<\/li>\n<\/ul>\n\n<\/div>\r\n\n\n<div class=\"wsu-column\"  style=\"\">\r\n\t\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/wpcdn.web.wsu.edu\/extension\/uploads\/sites\/45\/2016\/03\/safe-zone.jpg\" alt=\"Shrimp on a platter. \"\/><\/figure>\n\n<\/div>\r\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Wash hands for 20 seconds with soap and water before and after handling food Wash cutting boards, knives, utensils and counters with hot soapy water Rinse all fruits and vegetables under running water; use a vegetable brush on firm fruits and vegetables Immediately wipe up spills with soap and water Wash dish cloths and kitchen&hellip;<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_expiration_date":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/23"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/comments?post=23"}],"version-history":[{"count":6,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/23\/revisions"}],"predecessor-version":[{"id":1886,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/23\/revisions\/1886"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/media?parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/categories?post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/foodsafety\/wp-json\/wp\/v2\/tags?post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}