1. The 4 C’s of Food Safety and Sanitation
Nutrition & Wellness
The 4 C’s of Food Safety and Sanitation

2. 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

3. 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

4. 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

5. 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

6. 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

7. When in doubt
Toss it Out!