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• Wrap food stored in the
refrigerator unit in foil or
plastic wrap, or place it in
plastic bags or airtight
containers to keep it from
drying out. Date all packages.
• Wrap food stored in freezer
units in freezer wrap, or place
it in freezer-quality plastic
bags or containers. Single
layers of aluminum foil may
tear and cause freezer burn.
When You Prepare Food
• Clean everything that comes in
contact with food.
• Wash your hands for 20
seconds before and after
handling food.
• Sanitize counters, equipment
and utensils after handling raw
meat, seafood or poultry.
Rinse with a dilute chlorine
bleach solution, one teaspoon
to a quart of water.
• Use clean kitchen towels,
sponges and cloths. Replace
sponges every few weeks.
• Use disposable plastic gloves
if you have an infected cut or
burn on your hands.
• Thaw food in the refrigerator
or microwave oven, not on the
counter. When you thaw food
in a microwave oven, cook it
immediately.
• Marinate food only in the
refrigerator.
• Rinse poultry and seafood in
cold water before cooking.
• Avoid cross-contamination in
preparing food. Keep raw
meat, poultry and seafood and
their juices away from other
food. For example, don’t use
the same surface and utensils
for preparing raw meat,
poultry and seafood that you
use for preparing salad
ingredients.
• Thoroughly clean your plastic
and wooden cutting boards.
• Wash with hot water and soap,
and rinse with a diluted
chlorine bleach solution of 1
teaspoon to a quart of water.
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