Follow these 4 simple steps to keep food safe:

CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become contaminated. Effective cleaning involves removing soil and debris, scrubbing with hot soapy water and rinsing, using potable/drinking water. Sanitizing involves the use of high heat (e.g., a dishwasher) or chemicals (e.g., chlorine bleach) to reduce or eliminate the number of microorganisms to a safe level.

• Wash hands with warm water and soap for 20 seconds and dry with a disposable paper towel or clean hand cloth.
• Alcohol based hand sanitizers are not a replacement for handwashing. They are not effective if the hands are dirty, they are not effective against Norovirus, and they do not eliminate all types of microorganisms.
• Wash cutting boards, dishes, and utensils after preparing each food item and before you use it for the next food.
• Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper towel or clean dish cloth.
• Or wash in the dishwasher.
• Wash countertops after preparing each food item and before you use it for the next food.
• Use paper towels or clean dish cloths to wipe kitchen surfaces or spills.
• Wash countertops with hot soapy water, rinse with hot water and air dry or dry with a clean paper towel or clean dish cloth.
• To sanitize for added protection for bacteria on surfaces, you can use the following:
  • Dilute mixtures of chlorine bleach and water are a cost-effective method of sanitation. Chlorine bleach is a very effective sanitizer. It comes in several concentrations.
  • If bleach is 8.25%: measure 1 teaspoon of bleach per 1 gallon of water or 1/8 teaspoon of bleach per 1 pint of water.
  • Apply to the cleaned countertop and allow to sit for 1-2 minutes and air dry or dry with a clean paper towel.
  • Alternatively, commercial products for sanitizing the home kitchen are available. Follow manufacturer instruction for use.
  • Wash dish cloths often in a washing machine.
  • Store sponge in a place so it can dry after use.
  • To lower the risk of cross-contamination, sanitize the dish sponge often:
  • Soak in a chlorine bleach solution for 1 min. See the following link on instructions for the bleach solution: http://msue.anr.msu.edu/news/sanitizing_kitchen_sponges
  • Microwave heat a damp sponge for 1 min.
  • Put sponge in dishwasher cycle.
  • Replace the dish sponge often.

SEPARATE to prevent cross contamination. Cross contamination is the transfer of harmful bacteria from uncooked food products (e.g. raw meat, fish, and poultry) or unclean people, countertops, and kitchen equipment to ready-to-eat foods (e.g., fruits, vegetables, deli meats/cheeses, and prepared or cooked foods).

• Prevent cross contamination when grocery shopping.
  • Physically separate raw meat, fish and poultry to prevent their juices from dripping onto other foods. This can be done by:
  • Segregating raw meat, fish and poultry on one side of the shopping cart.
  • Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for chicken, one bag for fish, etc.).
• Designate reusable bags for grocery shopping only. Reusable bags for raw meat, fish, or poultry should never be used for ready-to-eat products.
  • Frequently wash bags. Cloth bags should be washed in a machine and machine dried or air-dried. Plastic-lined bags should be scrubbed using hot water and soap and air-dried.
  • Separate raw meat, fish and poultry in disposable plastic bags before putting them in a reusable bag
  • Check that both cloth and plastic-lined reusable bags are completely dry before storing.
• Prevent cross contamination when storing food in the refrigerator.
  • In the refrigerator, store raw meats, fish, and poultry below ready-to-eat and cooked foods.
  • When thawing frozen raw meat, fish and poultry, put the food in a plastic bag or on a plate on the lowest shelf to prevent juices from dripping onto other foods.
    • After thawing in the refrigerator, food should remain safe and of good quality for a few days before cooking. Food thawed in the refrigerator can be refrozen without cooking, although quality may be impacted. See Chill section for other methods for thawing.
• Prevent cross contamination when handling, preparing, and serving food.
  • Thoroughly wash your hands before and after handling different foods, after using the bathroom, and anytime they can become contaminated.
  • Use separate cutting boards for meat and produce. Alternatively, prepare produce first, then meat.
  • Wash and rinse cutting board, knives, and preparation area after cutting raw meat, fish or poultry. These items can be sanitized after cleaning.
  • Use a clean serving plate to serve cooked meat. Do not use the plate that held the raw meat, unless it is washed.
  • Throw away any sauce or dip that has been used to marinade raw meat, fish, or poultry. Do not use this extra sauce as a dip for cooked food unless it is boiled first.

COOK food thoroughly and use a thermometer to verify the proper temperature was reached.

• Cook foods to the safe minimum internal temperature, as indicated in the table below: