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Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture. Replace Worn Cutting Boards. All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded. Featured Factsheets & Resources
Cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and 4-101.111 Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant ...
If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. Always wash cutting boards, dishes, countertops, and utensils with hot soapy water after they come in contact with raw meat, poultry, and seafood. Never place cooked food on a plate that previously held raw meat, poultry, or seafood.
PHVs help oversee the effectiveness of farm-to-table food safety systems. FSIS scientists protect the public by providing microbiological, pathological, chemical and other scientific analyses of meat, poultry, and egg products. FSIS Administrative Positions include roles ranging from human resources to purchasing.
Questions Regarding Guidelines. Including requests for additional translations, contact the Office of Policy and Program Development through askFSIS (selecting HACCP Deviation & HACCP Validation as the Inquiry Type) or call 1-800-233-3935. askFSIS.
Preventing foodborne illness by following these four easy steps: Clean: Wash hands and surfaces often. Separate: Don't cross-contaminate. Cook: Cook to proper temperatures. Chill: Refrigerate promptly. Cleanliness is a major factor in preventing foodborne illness. Even with food safety inspection and monitoring at Federal, State, and local ...
For more questions about food safety, contact USDA’s Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov to reach a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, and 8 a.m. to 2 p.m. Eastern Time tomorrow. Get more Thanksgiving food safety tips ...
Keeping food in the refrigerator at a safe temperature prevents the spread of bacteria. Refrigeration tips: • Maintain your refrigerator temperature at 40° F or below. • Maintain your freezer temperature at 0° F or below. • Place leftovers in shallow containers so they can cool down fast after putting them in the refrigerator.
To prevent foodborne illness, do not use the same platter, cutting board or utensils for raw and cooked foods. Harmful bacteria present in raw meat and poultry and their juices can contaminate cooked food. [Top of Page] Cook Thoroughly. Cook food to a safe minimum internal temperature to destroy harmful bacteria.
Preventing foodborne illness by washing your hands is one four easy steps: Clean, Separate, Cook and Chill. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. Whether shopping for food or preparing foods for your family, the following guidelines can guide you in keeping food safe.