3. ONE IN SIX AMERICANS WILL GET SICK FROM
FOOD POISONING THIS YEAR.
(WWW.FOOD SAFETY.GOV)
4. PROTECT YOUR FAMILY BY FOLLOWING THESE 4
STEPS.
1. Clean
2. Separate
3. Cook
4. Chill
5. Wash hands for
20 seconds
with soap and
running water.
Wash cutting
boards, knives,
utensils and
countertops
after each use.
Even if you
peel fruits and
vegetables,
wash them
first.
6. Make your
own sanitizing
solution.
1 tsp bleach
(unscented)
4 cups water (1
quart)
7. Cross-
contamination is
the spread of
bacteria from
one place or
food to another.
Use separate
cutting boards
for raw produce
and meat,
poultry, and
fish.
8. Keep raw meat, eggs, fresh
produce, and other foods
from one another when
purchasing, storing, and
preparing them.
Don’t rinse meat or poultry
before cooking– doing so
can spread germs to other
parts of the kitchen.
9. Cook food to a safe internal
temperature. Use a food
thermometer. When
foods fall into the danger
zone (40 to 140 °F),
germs grow fast. Foods
should not be in the
danger zone for more
than 2 hours.
10. Refrigerate or freeze perishable
foods, prepared foods, and
leftovers within 2 hours. Divide
leftovers into small, shallow
containers for quick cooling.
Don’t pack the refrigerator. Cool
air must circulate to keep food
safe.
11. Thaw foods in the refrigerator
(best), microwave (then cook
immediately), or in cold water
(change every 30 minutes).
Keep refrigerators at 40°F or
below.
Keep freezers at 0°F or below.
12. EVERYONE IS AT RISK FOR A FOODBORNE
ILLNESS.
Prevent foodborne illness by selecting,
preparing, and storing food safely.
Utilize the principles of Clean, Cook,
Separate, and Chill to keep food safe.
Sources: www.foodsafety.gov; Texas AgriLife Extension Service
The Cooperative Extension Program serves people of all ages regardless of race, color, national origin, sex,
religion, disability, political beliefs, marital or family status. (Not all classes are protected by legal
statute.) Persons with disabilities who require alternative means for communication of program
information (braille, large print, audiotape,etc.) should contact Sheryl Austin, Extension Agent at 254/
933-5305.
