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Proper hand-washing technique includes wetting with warm water, adding soap, lathering and rubbing together for 10-15 seconds, rinsing and then drying with a single-use towel. Wash hands often, especially between handling different types of foods, being out in public, after sneezing, coughing, or touching your face, after using the restroom, and after using chemicals |
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This happens whenever and whereever germs or chemicals are transferred from one item to another. Here are some ways to prevent cross-contamination:
- Place meats, poultry and eggs in plastic bags at the grocery store so they do not come in contact with your other foods and wrappers
- Store uncooked meat, poultry and eggs on the bottom shelf of your refrigerator so that they are not able to drip onto other foods or shelves
- After preparing meats, poultry and eggs, clean and sanitize your cutting boards, bowls, whisks, etc. before using for other foods
- Additional separation would be to have a cutting board for fresh items (produce) and another cutting board for items that need to be cooked (meat, poultry, fish)
- Use a dish cloth or sponge for washing dishes only and wash or replace these often. Use a separate cloth or paper towel for wiping down counters.
- Rinse the outside of all fruits and vegetables before cutting and eating to reduce chemicals and microbes
- Meet minimum temperatures for initial cooking of the following items:
- 165o F Poultry (chicken, turkey, etc) and stuffing
- 155o F Ground meat (hamburger, sausage)
- 145o F Steaks, chops, fish, egg dishes
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- When serving, keep foods out of the “Danger Zone” of 41-140o F as much as possible (bacteria thrive within this temperature range)
- Keep cold foods cold (below 40o F)
- Keep hot foods hot (above 140o F)
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- Cool and store (refrigerate or freeze) leftovers as soon as possible (within two hours after cooking)
- Cool in refrigerator without a cover until the item is below 40o F, then cover to prevent contamination from other items
- Placing leftovers in shallow containers (2 inches deep) will help to cool the food faster
- Partitioning leftovers into single serving containers will help with cooling, provide quick access to a single meal, and reduce waste since you will be reheating only what you need
- Reheat leftovers to at least 165o F within 2 hours
- If reheating in the microwave, make sure to stir or rotate for more consistent heating
- Make sure to follow instructions/directions on any microwavable meals for time and temperature
- Once food has been reheated, throw out any remaining leftovers (the food has now passed through the Danger Zone three times: cooking, cooling and reheating)
- Refrigerate ripe fruit and all cut fruit
- Wipe down counters, stoves, and tables with a clean cloth after every use
- Deep-clean (moving appliances and furniture) every quarter or more often
- Vacuum, sweep and/or mop frequently around the cooking and eating areas
- Don't leave dirty dishes in the sink or on the counter: wash immediately
Store baking goods (flour, sugar, oats, corn starch, etc.) in secure containers and consider placing them in the refrigerator if you do not use them quickly
Store baking goods (flour, sugar, oats, corn starch, etc.) in secure containers and consider placing them in the refrigerator if you do not use them quick |
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- Use cupboards instead of counters for storing food
- Store baking goods (flour, sugar, oats, corn starch, etc.) in secure containers and consider placing them in the refrigerator if you do not use them quickly
- Use cupboards instead of counters for storing food
- Keep trash cans (inside and out) clean and sealed
- Don't leave pet food out for long periods
- Clean clothes before placing back in the closet, dresser or deep-storage
- Wash jars (especially those that held sugar: honey, jam, syrup) extra well
- Do not store wood inside the home: bring in firewood when ready to use
- Prevent access to your home:
- Trim shrubs and trees away from the house
- Plug any holes, such as cable lines going into the home
- Cover all openings with metal screen (chimney, dryer vent, roof vents)
- Fix any broken window or door screens
- Replace worn weather stripping on doors and windows
- Keep all drains flowing freely
- Throw out expired and spoiled food immediately and observe the recommended food storage times in the chart on the following page
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FRUIT |
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Apples |
3 weeks |
Cooked, 8 months |
Berries & cherries |
1-2 days |
4 months |
Melons |
3-4 days |
Ball, 1 month |
Pears & plums |
3-4 days |
Do not freeze |
VEGETABLES |
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Carrots |
2 weeks |
10-12 months |
Lettuce |
3-7 days |
Do not freeze |
Mushrooms |
2-3 days |
10-12 months |
Tomatoes |
2-3 days |
2 months |
DAIRY |
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Butter |
1-3 months |
6-9 months |
Cheese, hard |
3-4 weeks opened |
6 months |
Egg |
3-5 weeks |
Do not freeze |
Margarine |
4-5 months |
12 months |
Milk |
7 days |
3 months |
Sour Cream |
7-21 days |
Do not freeze |
Yogurt |
7-14 days |
1-2 months |
DELI PRODUCTS |
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Cold Salads |
3-5 days |
Do not freeze |
Olives |
2 weeks |
Do not freeze |
Sour cream dips |
2 weeks |
Do not freeze |
MEAT & POULTRY |
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Ground meat |
1-2 days |
3-4 months |
Roasts, steaks or chops |
3-5 days |
4-12 months |
Bacon & Ham |
7 days |
1 month |
Lunch meats, sealed |
2 weeks |
1-2 months |
Lunch meats, opened |
3-5 days |
1-2 months |
Uncooked poultry |
1-2 days |
6-12 months |
Rotisserie chicken |
3-4 days |
1 month |
- Wash hands frequently and with proper technique
- Prevent cross-contamination with separation, cleanliness and hygiene
- Observe proper times and temperatures when cooking, serving, cooling, storing & reheating
- Discourage spoilage and pests with proper storage, cleanliness and house maintenance
For more information on food safety, visit www.foodsafety.gov or contact the Senior Nutrition Program at 425.347.1229 or E-mail nutrition@sssc.org
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