Food Safety Begins at Home
Tips to Keep You Healthy

Infectious germs can spread quickly if food is not prepared and stored safely. Proper food handling and storage helps prevent foodborne illnesses that may produce mildly uncomfortable to deadly symptoms.

Incorporate the following tips into your kitchen routine for safe and healthy eating:

• Thoroughly cook meat and poultry to at least 160 degrees Fahrenheit to kill any bacteria present.

• Refrigerate leftovers of meat and other perishables within two hours after cooking and serving.

• Wash fruits and vegetables under cool running water. Refrigerate cut produce promptly.

• Don't eat anything containing uncooked or unpasteurized eggs -- raw cookie dough, egg nog -- to avoid the risk of Salmonella.

• Wash all food contact surfaces (e.g., cutting boards, utensils) with soap and hot water after each use; sanitize cutting boards, countertops and cooking surfaces with a solution of 1-3 tablespoons of household chlorine bleach* per gallon of water; let stand 2 minutes; rinse, air dry.

• Soak sponges, dishcloths and dish towels in a stronger disinfecting solution of 3/4 cup bleach in one gallon of water. Soak for 2 minutes; rinse, air dry.

*plain, unscented, liquid chlorine bleach

Brought to you by the National Consumers League and the Public Advisory Board to the Chlorine Chemistry Division of the American Chemistry Council.