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Wash your hands often.
You know to wash up after using
the restroom or handling raw meat. But before preparing a meal, remember to also wash up if you've pet the dog, used the phone, taken out the garbage or cleaned dirty dishes. Harmful bacteria from any of these sources could contaminate your food.
Wash your hands thoroughly.
Food poisoning experts estimate that many cases of food-borne illness could be eliminated if everyone used the right technique. Use warm, soapy water on the fronts and backs of your hands, all the way up to your wrists. Don't forget to wash in between your fingers and under your nails.
Wash dishcloths often.
Wash dishcloths and kitchen towels often and use "hot" water. Cold-water wash might not kill all the bacteria.
Dry dishes thoroughly.
Be sure dishes are fully dry before putting them away. Moisture trapped in a stack of dishes or pots and pans is a good environment for bacterial growth.
Think of your meat thermometer as the kitchen "seat belt."
You should be as automatic about using a meat thermometer as you are about using seat belts when you get into your car. It's the only sure indicator of whether meat has reached an internal temperature high enough to kill off dangerous bacteria.
- Steak to at least 145°F
- Hamburgers and pork to 160°F
- Chicken (white meat) to 170°F
- Chicken (dark meat) to 180°F
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