S.U. Ag Center SNAP-Ed ProgramS.U. Ag Center SNAP-Ed ProgramS.U. Ag Center SNAP-Ed ProgramS.U. Ag Center SNAP-Ed Program
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Food Safety

serving food safely

Basic Tips:

  • Clean

    Clean surfaces and utensils using soap and water.

  • Separate

    Make sure to use separate plates and utensils for raw and cooked meat and ready to eat foods.

  • Cook

    Use a food thermometer.

  • Chill

    Make sure to keep raw and prepared foods cold if not consuming right away.

Conseal

Use insulated bags with ice or ice packs

Cool

Keep cooler out of direct sun

Contain

Avoid opening cooler repeatedly

Separate

Use separate cutting boards and utensils for raw and ready to eat foods

Discard

Don’t reuse platters and utensils

Cook

Use food thermometers

Don't mix

Do not mix raw meats when cooking

Rinse

Rinse and clean produce

fridge

Perishable food should not be left out more than 2 hours

heat

Keep hot food hot

chill

Keep cold food cold

Food Safety Fact Sheets

Serving Food Safely
Serving Food Outdoors
Food Safety Facts & figures
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  • Healthy Resources
    • Nutrition Education
    • Physical Activity
    • Smart Shopping
    • Food Safety
    • Healthy Recipes
    • Gardening & Planting
    • Community Involvement
  • Media Publications
    • Magazines
    • Fact Sheets
    • Infographic Sheets
    • Videos
  • News & Events
  • FAQs
  • About Us
  • Contact
S.U. Ag Center SNAP-Ed Program