Rub-a-Dub-Dub :

Always wash your hands with hot soapy water for at least 20 seconds before and after handling food.

Hour Rule :

Refrigerate or freeze perishables, prepared food and leftovers within 2 hours. Do not leave them sitting out at room temperature.

Thaw Law :

Always thaw food in the refrigerator. Never defrost food at room temperature on the countertop.

Temperature's Rising :

Cook food to the proper internal temperature and check for doneness with a thermometer.

Cutting Edge Clean :

Wash cutting boards and knives with hot soapy water after food preparation, especially after cutting raw meat, poultry or seafood. Sanitize cutting boards and counters with a dilute bleach solution - Add 2/3 cup bleach to a gallon of water; put in a spray bottle for easy use.

Raw Deal :

Never place food on the same plate or cutting board that previously held raw meat, poultry or seafood unless the cutting board has been thoroughly washed.

Bottom Line :

Store raw meat, poultry and seafood tightly wrapped on the bottom shelf of the refrigerator. This prevents the raw juices from dripping on other food.

Mindful Marinating :

Always marinate food in the refrigerator, not on the countertop. Discard leftover marinades that have been used with raw meat, poultry or seafood.

Towel Turnover :

Replace and wash dish towels and sponges often to prevent the spread of harmful bacteria throughout the kitchen. Use paper towels to dry washed hands after handling raw foods.