Get the skinny on food safety

Since the beginning of mankind, providing sustenance has been risky, if not downright dangerous. Our ancient ancestors fought off the elements and wild beasts during the hunt, while our not-so-distant relatives faced famine on their farms.

Nowadays we are faced with the risks of food-borne pathogens and the all-too-common kitchen fire. But with some simple measures, we can continue to eat well and safe.

Preventing food-borne illnesses
These precautions can help you avoid illness from the most common food-borne pathogens:
  • • Sign up for free food recall updates or see recent recalls.
  • • Wash your produce and meat thoroughly before consumption.
  • • Cook proteins to the following internal temperatures, recommended by the FDA:
    • • Finfish: 145° F
    • • Beef, veal, and lamb roasts and steaks: 145° F
    • • Ground beef, veal, lamb, and pork: 160° F
    • • Ground poultry: 165° F
    • • Pork: 145° F with a three-minute rest time
  • • Separate raw meets from ready-to eat foods in the grocery cart and at home.
  • • Use separate cutting boards for meat and produce during food preparation.
  • • Keep your meat fresh by storing in a refrigerator that is colder than 40° F and a freezer colder than 0° F.
  • • For more information, visit

Kitchen fire safety
  • • Always check your oven before pre-heating.
  • • Never leave a stove burner unattended.
  • • Keep a working smoke detector and fire extinguisher in your kitchen.
  • • Always follow the recommended cleaning guides provided in your oven manual.
  • • Never try to put out a fire with water.
  • • Don’t put metal dishes or utensils (or foil) in the microwave.
  • • Keep all appliances unplugged when you’re not using them. You’ll save electricity, too!
  • • Don’t keep dish towels or potholders on your stovetop; you never know when you’ve left a burner on accidentally.