How to Keep Fresh Food Safe

As you enjoy fresh fruits and produce at home, follow these safe handling tips to help protect yourself and your family from food poisoning. It is important to be consistent in practicing safe food handling at home.
Check
fresh produce for signs of cuts or bruising, where harmful bacteria can breed.
Check that the fresh fruits and vegetables you buy are not bruised or damaged.
When choosing pre-cut fruits and vegetables like packaged salads and sliced melons, check that the product is refrigerated or on ice.
Clean
hands, surfaces and utensils to prevent contamination
Wash hands with warm weather and soap for at least 20 seconds before and after handling fresh fruits and vegetables
Clean all surfaces and utensils with hot water and soap; including cutting boards and knives before and after preparing fresh fruits and vegetables.
Rinse
fresh fruits and veggies just before eating
Just before use, rinse under running water only fruits and vegetables you plan to eat, including those with skins or rinds that are not eaten
Firm-skinned fruits and vegetables should be rubbed by hand or scrubbed with a clean brush while rinsing under running tap water
Packaged fruits and vegetables labeled “ready to eat”, “washed”, or “triple washed” should not be washed
Dry fruits and vegetables with a clean cloth or paper towel
Do not use soap or bleach to wash fresh fruits or vegetables, these products are not intended for consumption
Separate
produce from raw meat, seafood, poultry, eggs and household chemicals in your shopping cart and in bags, at checkout separate fresh fruits and vegetables from household chemicals and raw meat, poultry, seafood and eggs
In your refrigerator, keep fresh fruits and vegetables separate from raw meat, poultry, seafood and eggs
When preparing food, keep fresh fruits and vegetables separate from raw meat, poultry, seafood and eggs. Do not use the same cutting board or utensils without cleaning with hot water and soap before and after preparing fresh fruits and vegetables
Chill
cut fresh produce within two hours to prevent bacteria growth
keep your refrigerator at or below 40 degrees, use a refrigerator themometer
refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours of preparing
Throw Away
bruised, damaged or potentially cross-contaminated produce
throw away any fresh fruit and vegetables that have not been refrigerated within two hours of cutting, peeling or cooking
remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw
throw away any fruit or vegetables that have touched raw meat, poultry, seafood or eggs
if in doubt, throw it out
Minimum Temperature for Cooked Meat and Poultry Place food thermometer in the center of the thickest part of the meat; make a mound when using ground meats and place in the center of the mound
Poultry whole or ground 165
Ground meat 155
Whole cuts like steak, chops, roast 145

What better way to bring joy back into the kitchen than with new cookware!
Good meals start with quality cookware, and this 7-piece set contains everything you need to prepare a gourmet feast! A full array of pots and pans, complete with lids, makes cooking easy and fun. Set includes three assorted-size saucepans; one deep skillet; three fitted lids.
Two saucepans with lids (1.5 & 2 quart), 3 quart pot with lid; pan: 8 1/2" x 8 1/2" x 2 1/8" deep.



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Jenn