Food Safety

Family and Consumer Science Educators provide information and educational programs for the public concerning the prevention of foodborne illness, as well as the safe handling, preparation, and storage of meat, poultry and egg products.

Be Food Safe^TM and help prevent harmful bacteria from making your family sick:

Clean (PDF)

Wash hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood and eggs.

Separate (PDF)

Keep raw meat and poultry apart from foods that won’t be cooked.

Cook (PDF)

Use a food thermometer – you can’t tell food is cooked safely by how it looks.

Chill (PDF)

Chill leftovers and takeout foods within 2 hours and keep the fridge at 40^o F or below.

For more information about food safety, call (410) 666-0445 and ask for Mary Concannon.

For more information, contact Mary Concannon

Last updated: 03/21/2008