When preparing a special meal, the last thing you plan to do is make people sick with what you serve, so be extra careful when it comes to food handling, preparation and cooking times.

There are several ways to reduce the risk of becoming sick.

1. Be sure your refrigerator is 40°F or below, by using a thermometer to monitor temperature.

2. Wash you hands before and after preparing food.

3. Thoroughly clean utensils and kitchen workspaces.

4. Use separate cutting boards for meats and vegetables.

5. Cook food until the proper temperature is reached (see below).

6. Serve hot foods immediately or keep them heated above 140°F.

7. Store leftovers no more then 2-3 days; when in doubt, throw it out.

Foods that require extra care include:

• Rare meats (especially ground beef or poultry).
• Raw eggs or foods made with raw eggs, such as Caesar dressing, desserts, such as custard and tiramisu, homemade ice cream, mayonnaise and eggnog.
• Raw shellfish.
• Soft cheeses, such as Mexican-style queso blanco, feta, Brie, Camembert, and blue-veined cheeses.
• Sprouts.
• Unpasteurized milk, milk products, juice or cider.
• Cold ready-to-eat seafood, such as smoked salmon and cold, ready-to-eat meats, such as hot dogs and cold cuts.

Heat kills!

Cook your meat, poultry, eggs and seafood until they reach the following internal temperatures. Use a good, clean, instant-read thermometer and place its tip in the thickest part of the food. (Don’t forget to wash it each time before inserting it.)

Proper Cooking Temperatures

Ground meat (hamburger, beef, pork, veal or lamb) 160°F

Beef, veal, or lamb (roasts or steaks)

• Medium-rare – 145°F
• Medium – 160°F
• Well-done – 170°F

Pork (chops, roasts, or ribs)

• Medium – 160°F
• Well-done – 170°F
• Fresh ham or sausage – 160°F

Poultry

• Chicken or turkey, ground – 165°F
• Chicken, whole or pieces – 180°F
• Turkey, unstuffed – 180°F
• Turkey, whole or dark meat – 180°F
• Turkey, breast meat – 170°F

Eggs

• Sauces, custards and casseroles that contain eggs – 165°F

Seafood

• Whole fish and fillets – Cook until the flesh is opaque and flakes easily.
• Shrimp or lobster – Cook until the shell turns red (lobster) or pink (shrimp) and the flesh is opaque.
• Scallops – Cook until they turn milky white, opaque, and firm (but not rubbery)

For more information on food safety, go to: www.foodsafety.gov.