1. Clean: Wash hands, utensils, and food preparation surfaces frequently with hot, soapy water to prevent the spread of bacteria. Rinse all fruits and vegetables under running water before cooking or serving.
2. Separate: Avoid cross-contamination by keeping raw meat, poultry, seafood, and eggs separate from other foods during storage and preparation. Use separate cutting boards and utensils for different types of food to prevent the spread of bacteria.
3. Cook: Ensure that food is cooked to the correct internal temperature to kill any harmful bacteria. Use a food thermometer to check the temperature. The recommended minimum internal temperatures for different types of food are: 145°F (63°C) for whole cuts of beef, pork, veal, and lamb; 160°F (71°C) for ground meats; 165°F (74°C) for poultry and leftovers; and 145°F (63°C) for fish.
4. Chill: Store perishable foods in the refrigerator promptly to prevent the growth of bacteria. Keep the refrigerator temperature at or below 40°F (4°C). Defrost frozen foods in the refrigerator, microwave, or cold water, rather than at room temperature.
5. Don't keep too long: Discard any leftover food that has been sitting out at room temperature for more than 2 hours (or 1 hour if the room temperature is above 90°F/32°C). Follow expiration dates on food packaging and practice first-in, first-out (FIFO) method to use older products before newer ones.
What are the 5 rules of safe food handling and storage in the kitchen?
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