Your kitchen is always the first thing you should prepare before you begin cooking. Make sure all food contact surfaces are clean, all utensils and cooking equipment is clean, and that you’re using separate equipment for raw meat and fish.
Always wash your vegetables! From the farm to the grocery store, a piece of produce can go through a lot of hands. Before eating, make sure you properly wash all fruits and vegetables. Make sure to wash your hands first, then wash the produce in cold, running water prior to cutting or peeling. You can use a produce wash if you would like, but it’s not necessary.
Do not wash your meats! We can cook meats to a certain temperature to kill bacteria and viruses, but produce typically does not get cooked to that temperature without destroying the nutrition of the food. If you wash your protein before cooking, it can help to spread germs throughout the kitchen.
To best avoid foodborne illnesses, make sure to cook your meats to the minimum internal temperatures listed below:
Protein Min. Internal Temp
Beef 145 *F
Ground Beef 160 *F
Pork 145 *F
Poultry 165 *F
Fish 145 *F
After preparing foods, make sure all food contact surfaces and utensils are cleaned with a kitchen-safe cleaner or soap and warm water. Food should be stored at less than 40°F within two hours of cooking to prevent the spread of bacteria.
When you want to avoid bacterial growth, always remember FAT TOM, which includes all of the components that help bacteria multiply: Food, Acidity, Time, Temperature, Oxygen and Moisture can all play a role in the growth of bacteria in your fridge.