Primary causes of foodborne illness include:

• Not washing your hands properly with lukewarm, soapy water before handling food.

• Cross-contamination of raw foods such as meat coming in contact with fresh or cooked foods.

• Not cooking foods to a high enough temperature.

• Not refrigerating foods quickly or at low enough temperatures.

Food Safety Rules:

• Set your refrigerator to keep foods cold, between 33°F - 36°F, and set your freezer to keep foods frozen, below 32°F.

• When transporting cold foods, be sure to pack the product with ice or ice packs around all sides of the food.

• Do not leave perishable foods in a hot car or on the counter.

• Store dry or canned goods in a cool, dry cabinet, free from critters.

• Immediately refrigerate leftover hot foods in shallow containers to allow for rapid chilling and prevent bacteria growth.

These are the minimum meat temperatures for the following meats:

• Pork - 145°F

• Beef - 125°F - 155°F

• Lamb - 125°F - 135°F

• Poultry - 165°F - 170°F

Use this guideline for cooking to the desired doneness of your meat.
Meat Temperatures:

• Rare - 125°F

• Medium Rare - 135°F

• Medium - 145°F

• Well Done - 155°F

¬ Use a meat thermometer to determine doneness.  Be sure to wash the thermometer before inserting into partially or cooked meat.

¬ Use clean utensils to transfer cooked foods and meats to serving dishes.  Do not use utensils that have come in contact with raw foods.

¬ Frozen foods should be thawed in the refrigerator or under cold running water.  Foods can be thawed in the microwave but should be fully cooked soon after.  Do not leave foods to thaw on the counter.

Click here to visit the USDA Food Safety website for more information.