be food safe. Clean. Separate. Cook. Chill.


Research findings by the Partnership for Food Safety Education reveal that despite the fact that a majority of adults feel confident they understand and follow food handling procedures, a sizeable number do not consistently follow certain safe food handling practices.

Some examples:

Only about 15% of people consistently use a food thermometer. Using a food thermometer is important — you can't tell food is cooked safely by how it looks.

Over half of people say they defrost meat and poultry at room temperature at least "sometimes." This practice can allow bacteria to grow on food.

Three quarters of survey respondents say they own two or more cutting boards, but just one-third always use different cutting boards for meat and for vegetables and other ready-to-eat foods. Always keep raw meat, poultry and seafood apart from foods that won't be cooked.


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