Your Map to A Food-Safety Holiday

Make sure you have a system for storing your food and proper prepping

Make sure your fridge is set at or below 40F

Separate raw meats from ready-to-eat foods and dishes

Wash hands for 20 seconds with warm water and soap 

You will need two thermometers

The first for the fridge to ensure food is stored at 40F and the second for food, particularly meat to ensure its cooked at correct temperature.

Hitting the road

If you're bring a dish to a get-together make sure you are transporting food safely.

Keep Hot Food Hot : Keep it stored while transporting at 140F or above

Keep Cold Food Cold: Keep it stored while transporting at 40F or below

Danger Zone

Perish food kept in the danger zone (between 40F-140F) for longer than 2 hours should be thrown out.