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COOKING

Food Safety

Dorothy Lane Market is a participating retailer in the national Be Food Safe campaign recently introduced by the United States Department of Agriculture (USDA) and the Partnership for Food Safety Education. Be Food Safe is aimed at reducing foodborne illness by making sure consumers get the information they need to achieve and maintain safe food handling behaviors.

Clean

Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives, and countertops. Frequent cleaning can keep that from happening.

WASH hands with warm water and soap for 20 seconds before and after handling food.

WASH cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.

RINSE fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

Separate

Cross-contamination is how bacteria spreads. Keep raw meat, poultry, seafood, and their juices away from ready-to-eat foods.

KEEP raw meat, poultry, seafood and their juices apart from other food items in your grocery cart.

USE one cutting board for raw meat, poultry and seafood and another for salads and ready-to-eat food.

STORE raw meat, poultry, and seafood in a container or on a plate so juices can’t drip on other foods.

Cook

Even for experienced cooks, the improper heating and preparation of food means bacteria can survive.

USE a food thermometer – you can’t tell food is cooked safely by how it looks.

FOOD is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that causes illness.

REFER to temperature chart.

Chill

Bacteria spreads fastest at temperatures between 40°F and 140°F, so chilling food properly (keep a constant refrigerator temperature of 40°F or below) is one of the most effective ways to reduce the risk of foodborne illness.

CHILL leftovers and takeout foods within 2 hours.

KEEP the fridge at 40°F or below and use an appliance thermometer.

THAW meat, poultry, and seafood in the fridge, not on the counter, and don’t overstuff the fridge.