Here are four ways to “avoid a food safety penalty,” according to the USDA’s Food Safety and Inspection Service.
- Keep an eye on the clock. “To escape a delay of game, use effective clock management with your food,” the USDA advised. Don’t keep perishable foods at room temperature for more than two hours.
- Temperature is key. Keep food out of the “Danger Zone” — the range between 40 degrees Fahrenheit and 140 degrees Fahrenheit. “Avoid a holding call by keeping hot food hot and cold food cold,” according the USDA.
- Invest in a food thermometer. “Avoid a false start by using a food thermometer to ensure that meat and poultry are cooked to a safe internal temperature,” said the USDA. A food thermometer is a much more effective way to ensure meat and poultry is cooked thoroughly than checking its color or texture.
- Wash your hands. “Prevent an illegal use of the hands by making sure to thoroughly wash your hands before starting to prepare food, after handling any raw meat or poultry or trash and after finishing cooking.” Use soap and hot water, and wash for at least 20 seconds.
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