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S.T.R.E.T.C.H.
(Safety, Training, Resources, and Education to Combat Hunger)

Food Safety Information Sheet No. 8

Food Preparation

Keep It Apart!
Raw foods, particularly meats, poultry, and fish, are often contaminated with microorganisms. If ready-to-eat foods come in contact with raw foods, or the juice from raw foods, they can become contaminated with disease-causing microorganisms. Microorganisms can also be transfered from one food to another by hands, utensils, or equipment. This transfer of microorganisms is called cross-contamination. To avoid potential cross-contamination during food preparation it is very important to keep everything clean and to keep cooked and raw foods separate. Remember to:

• Store raw meat and poultry below ready-to-eat foods to avoid contamination from dripping juices. When storing or thawing raw meat, you may wish to place it on a tray or plate to contain any juice that drips.
• Use separate cutting boards for raw and ready-to-eat foods, or wash and sanitize cutting boards between foods.
• Never place cooked food back on the plate that held the raw food, unless it is washed and sanitized first.
• Thoroughly wash your hands each time you work with a different food.

Keep It Safe
Harmful microorganisms can hitch a ride from one food to another on contaminated hands, utensils, or equipment. These nasty fellows can also get from one food to another by direct contact between foods or in juice that drips from one food onto another. Since raw foods contain an abundance of microorganisms that can cause food poisoning, think of raw foods as the enemy and you as the vigilante. The way you handle these raw foods will determine the safety of the final product -- the meal you serve your guests. An easy way to avoid cross-contamination when slicing, chopping or cutting food is to:

• Keep one cutting board for raw meat and a different one for cooked meat and vegetables
• If you only have one cutting board available, thoroughly wash and sanitize the board between each food item.

To Wash:

• Use hot soapy water
• Use a brush or cloth to remove soil
• Rinse in clean water
• Air dry

To Sanitize:

• Use a solution of 1/4 cup bleach to 4 gallons of warm water
• Soak for 1 minute
• Air dry

Keep It Clean!
Fresh produce, like fruits and vegetables, can have surface dirt, bacteria, and pesticide residues on them. To remove these contaminants, wash all fresh produce before serving. To clean fruits and vegetables:

• use clean running water
• rub with a vegetable brush
• air dry

Do not use detergents, soaps, or disinfectants! These products are unnecessary and may be harmful.

Cook It Well!
Your best friend when you cook meat is a meat thermometer. Proper cooking will kill the bacteria present in meat and your thermometer will show you when the internal temperature has reached the safe zone. Check the following chart for correct cooking temperatures for meat. Be sure to insert the tip of the meat thermometer into the thickest part of the meat, avoiding fat, bone, or gristle. For poultry, insert the tip into the thick part of the thigh next to the body.
Cooking Temperatures for Meat

Type of Meat	Internal Temperature (oF)
Ground Meat Turkey, chicken Veal, beef, lamb, pork	170 160
Fresh Beef, Veal, Lamb & Pork Medium Well Done	160 170
Poultry Chicken, Turkey Turkey Breasts, Roasts Thighs, Wings	180 170 Cook until juice runs clear
Ham Fresh (raw) Fresh (fully cooked) Shoulder	160 140 160

Cook meat completely without interruption. Partial or interrupted cooking often produces conditions that can encourage bacterial growth. Also, be sure the cooking temperatures in a conventional oven is at least 325 °F.