The 4 C’s of Food Safety and Sanitation Nutrition & Wellness 2015-2016 The 4 C’s of Food Safety and Sanitation

To fight bacteria that cause foodborne illness, just follow these 4 Fight BAC Steps to Food Safety! Clean Cook Combat Cross Contamination aka Separate Chill

Clean Wash up! Make sure you have handwashing soap and either paper towels or clean towels at every sink Wash your hands at least 20 seconds before, during, and after preparing food. Also after using the bathroom, changing diapers, handling pets, touching your face, hair or clothing and cell phones Clean all kitchen surfaces Wash all items you use in the kitchen with hot soapy water Keep your refrigerator clean Throw out perishable foods within one week

Cook Cook it to the correct temperature Use a thermometer Ground beef = 160°F Poultry = 170°F (pieces) - 180°F (whole) Eggs = until firm Seafood = until opaque Leftovers = 165°F Use shallow containers in the microwave and stir often Use a thermometer

Combat Cross-Contamination aka Separate Keep harmful bacteria from SPREADING! Safely separate in the grocery cart, refrigerator and when preparing Use more than one cutting board Wash up between touching meat, eggs and other bacteria carriers Clean surfaces and plates Seal raw meats in containers or plastic bags

Chill Refrigerate food quickly (within 2 hours) less if it’s hot outside Set home refrigerators to <40°F and the freezer at 0°F Marinate foods in the refrigerator Thaw foods in the refrigerator, in cold water or the microwave Use flat containers so things cool quicker Don’t pack the refrigerator too full (cold air needs to circulate) Use ice or cold packs when picnicking

When in doubt Toss it Out!