30 Do not cross-contaminate • Use a clean knife to cut different foods. • In the refrigerator, store raw meat sealed and away from ready-to-eat food. • Keep foods separated on the countertops. Use a different cutting board for raw meats. • Clean counters and cutting boards with hot, soapy water, or you can use a fresh solution made of 1 part bleach and 10 parts water. Moist disinfecting wipes may be used if they’re made for use around food. • When grilling, always use a clean plate for the cooked meat. Cook foods well • Put a meat thermometer into the middle of the thickest part of the food to test for doneness. Test a thermometer’s accuracy by putting it into boiling water. It should read 212° F. • Cook meat until it’s no longer pink and the juices run clear. The only way to know for sure that meat has been cooked to the right temperature is to use a food thermometer. Meats should be cooked to 160° F and poultry to 180° F. Grocery shopping • Do not use out-of-date, damaged, swollen, rusted, or deeply dented cans. Be sure that packaged and boxed foods are properly sealed. • Choose unblemished fruits and vegetables. D
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