1. T HE 7 C OMMANDMENTS OF F OOD S AFETY

2. 1. W ASH HANDS FOR 20 SECONDS BEFORE HANDLING FOOD Hot soapy water

3. 2. K EEP FOOD SAFE AND REFRIGERATE Avoid the danger zone of 40-140 degrees This is where bacteria multiply

4. 3. T HAW FOOD IN THE REFRIGERATOR, NOT ON THE COUNTER.

5. 4. D ON ’ T C ROSS CONTAMINATE BY WASHING HANDS, UTENSILS, AND SURFACES AFTER TOUCHING RAW MEAT, POULTRY, OR EGGS Cross contamination is spreading harmful bacteria from one food to another.

6. 5. N EVER LEAVE PERISHABLE FOOD OUT LONGER THAN 2 HOURS. This is the 2 hour rule. AVOID THE DANGER ZONE!!

7. 6. C OOK MEAT, POULTRY, AND FISH TO A SAFE INTERNAL TEMPERATURE ALWAYS USE A MEAT THERMOMETER

8. 7. F REEZE OR REFRIGERATE LEFTOVERS RIGHT AWAY

9. 1.Wash hands for 20 seconds before handling food. 2.Keep food safe and refrigerate. (avoid the danger zone 40-140) 3.Thaw food in the refrigerator not on the counter. 4.Don’t cross contaminate!! Wash hands,utensils, and surfaces after touching raw meat, poultry, or eggs 5.Never leave perishable food out longer than 2 hours. 6.Cook meat, poultry, and fish to a safe internal temperature 7.Freeze or refrigerate leftovers right away.