KEEPING HEALTHY FOOD SAFE
Taking the time to keep food safe is well worth it! It is very important to keep food safety on the top of your list when you are cooking or preserving. K-State Research and Extension has many resources available to keep your food and family safe.
At the Rapid Response Center you will find food safety and preservation newsletters at this link along with recipes and answers to your food related questions!
COOK: Making sure that food is cooked to the correct internal temperature is incredibly important! Temping your food, especially your meat is critical to reduce foodborne illness.
SEPARATE: Cross contamination is described when pathogens are transferred from one surface to another. This occurs when ready to eat food such as fresh fruits and vegetables are cut on the same unwashed cutting board as raw meat.
CLEAN: Washing your hands and cleaning surfaces often will reduce the risk of bacteria spreading. Washing your hands and cleaning surfaces are especially important after handing raw meat.
CHILL: Keep foods out of “The Temperature Danger Zone” (41°-135°F). Bacteria grows rapidly between these temperatures and bacteria can grow even more rapidly from 70°-125°F. Refrigerate leftovers quickly to reduce bacteria growth.
FOOD SAFETY LINKS