How to protect yourself against Food Poisoning

MEAT AND POULTRY
Store fresh meat or poultry you plan to use soon in your refrigerator at 35 to 40 degrees F. Otherwise, store in the freezer, maintained below 0 degrees F. When ready to use, thaw in the refrigerator or microwave (not at room temperature); cook promptly. Cover leftovers tightly, refrigerate, and use within 2 days. For product specific storage information, refer to right side of brochure. Some raw meats and poultry may contain bacteria that could cause illness if the product is mishandled or cooked improperly. Therefore, for your protection all raw or partially cooked meats and poultry have a Safe Handling Instruction label applied to each package.

SEAFOOD
Store thawed or fresh seafood in the coldest part of the refrigerator, use leftovers within 1 or 2 days. Do not freeze whole ungut fish; avoid or discard clams, mussels and oysters with cracked, chipped or broken shells. Cook thoroughly. Do not eat raw or partially cooked seafood.

COOKING TIPS
Cook meat, poultry and seafood items thoroughly. Most meats should be cooked to an internal temperature of at least 170 F and poultry to 180 F. We recommend using a cooking thermometer. To check visually, red meat and poultry should not be pink and the juices should be clear, not bloody. always follow these three rules of food safety: (1) Keep hot foods hot; (2) Keep cold foods cold; and (3) Keep all food preparation surfaces and utensils clean.

DELI
Pick up hot and refrigerated items last when shopping. Keep cold deli foods cold and promptly refrigerate unused portions.

DAIRY
To maintain the freshness of your dairy products, select last and refrigerate first. It is recommended that these products be used by the date on the package to assure the highest quality.

PRODUCE
You can reduce and often eliminate residues if they are present on fresh fruits and vegetables by following these simple tips: Wash fresh fruits and vegetables with water and scrub with a brush when appropriate. Throw away the outer leaves of leafy vegetables such as lettuce and cabbage. Peel and cook when appropriate, although some nutrients and fiber are lost when produce is peeled.

DRYFOODS
Store dry foods covered in dry, cool, and dark cupboards. Mark foods with purchase dates and use in the order purchased to help assure the highest, freshest quality products.

HANDLING TIPS
Never leave perishable food out of the refrigerator over 2 hours. When storing leftovers, divide into shallow containers to allow quick cooling in the refrigerator. Avoid cross contamination ! Never allow cooked or prepared foods to come in contact with raw, perishable foods. Always use separate, clean utensils and wash your hands frequently.  When in doubt about a food item's freshness - throw it out!

 Food Safety First

Please follow these 5 tips to keep food safe at home.

• Keep hot foods HOT (above 150^o F)
• Cold foods COLD (below 40^o F)
• Keep raw and cooked foods separate.
• Don't eat raw or uncooked meat, seafood, chicken or eggs.
• Set your refrigerator to maintain 40^o F or below.

When in doubt, THROW IT OUT!

 REMEMBER, the harmful bacteria that cause most cases of food related illnesses are not detected easily. Most can not be seen, smelled or tasted.