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Cooking to Safe Internal Temperatures

Text states, “Cook meat and eggs to a safe internal temperature”. Food thermometers are inserted into the side of beef brisket, pork roast, and rack of lamb to 145 degrees Fahrenheit. Text states, “After cooking, let meat rest for 3 minutes before serving.” A food thermometer is inserted in the side of a cooked fish fillet to 145 degrees Fahrenheit. A food thermometer inserted in the side of a ground beef patty reads 160 degrees Fahrenheit. A food thermometer inserted into an egg dish reads 160 degrees Fahrenheit. Food thermometers placed in ground turkey meatball, chicken leg, and leftovers all read 165 degrees Fahrenheit. A food thermometer is placed into a whole cooked turkey where the body and thigh join, aiming toward thigh. The food thermometer reads 165 degrees Fahrenheit.

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Avoid Cross-Contamination

For a safe plate don't cross contaminate: Raw chicken is ready to cook. It doesn't need to be washed first

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For a safe plate don't cross contaminate: Separate meat, poultry, and seafood from other food in shopping cart

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Food Safety Education Month graphic 14

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Food Safety Education Month graphic 13

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Food Safety Education Month graphic 12

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Food Safety Education Month 2022 - For a safe plate, don't cross-contaminate

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Food Safety Education Month graphic 9

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Prevent Food Poisoning

Food safety should not be ignored.

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Remember to chill so you don't get ill.

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Prevent Food Poisoning - Do not wash raw chicken.

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Prevent Food Poisoning - Know your microwave's wattage

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Prevent Food Poisoning - Keep your refrigerator at 40 degrees

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Prevent Food Poisoning - Rinse fruits and vegetables

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Prevent Food Poisoning - Use separate cutting boards, plates, and knives for produce and raw meats

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Prevent Food Poisoning - Wash your hands for 20 seconds

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Prevent Food Poisoning - Use a food thermometer.

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Holiday Food Safety

Text states, “Cook holiday meat to a safe temperature”. A food thermometer is placed into a whole cooked turkey where the body and thigh join, aiming toward thigh. The food thermometer reads 165 degrees Fahrenheit. A food thermometer is inserted in the side of a cooked fish fillet to 145 degrees Fahrenheit. A food thermometer inserted in the side of cooked ham packaged in USDA-inspected plants is reheated to 140 degrees Fahrenheit.  A food thermometer inserted in the side of cooked ham that was not packaged in USDA-inspected plants is reheated to 165 degrees Fahrenheit. Food thermometers are inserted into the side of beef brisket, pork roast, raw/fresh ham, and rack of lamb to 145 degrees Fahrenheit. Text states, “After cooking, let meat rest for 3 minutes before serving.”

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Graphic of father and son in the kitchen washing their hands

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Graphic of mother and daughter in the kitchen cooking a turkey and mother is checking the turkey's temperature

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Graphic of a table with food and message of scary food habits that can make you sick

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Graphic of mother and daughter making cookies in the kitchen

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Food safety refrigerate leftovers in small portion within 2 hours of cooking download for social media

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Use a food thermometer to make sure turkey is cooked thoroughly download this image for social media

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Buffet safety for cold and hot foods download social media image

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Wash hands before and after handling raw meat, poultry, eggs and seafood download social media image

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uses one cutting board for fruits and vegetables, and another for raw meat, poultry, and seafood. Download image

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Graphic of don't let unwanted guests spoil your holiday parties!

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Holiday food safety twitter chat image message keep hot foods hot

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Holiday food safety twitter chat image message refrigerate leftovers

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Holiday food safety twitter chat image message wash your hands

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Holiday food safety twitter chat image message keep cold foods cold

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Antimated gif of Ginnie checking turkey with a food thermometer

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Graphic of safety tips if Chitlins are on your holiday menu

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Graphic of tips to preparing Chitlins safely

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Food Safety for Parents

For a safe celebration, keep hot foods hot and cold foods cold.

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Wash hands, bowls, utensils, and countertops after handling raw flour, eggs, or dough.

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Foodborne illness increases for young children during the summer.

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Contact a doctor if your child has any severe food poisoning symptoms.

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Think ahead. Thaw safely instead.

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Give fruits and veggies a strain. Rinse germs down the drain.

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Keep perishable lunch food out of the danger zone.

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Remove from heat. Check the meat.

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Clean hands, happy tummy

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Clean: Wash hands, utensils, and kitchen surfaces often when you cook. Germs are everywhere. Download this social media image.

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Cook: Always use a food thermometer to know when food is safely cooked. Download this social media image.

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Separate: Keep fresh produce separate from raw meat, poultry, seafood, and eggs. Use separate cutting boards and plates. Download this social media image.

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Chill: Refrigerate perishable food and leftovers within 2 hours. Chill within 1 hour if it’s above 90 degrees Fahrenheit. Download this social media image.

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Food Safety Education for Those More Likely to Get Food Poisoning

1 out of 7 children with E. coli O157 get hemolytic uremic syndrome, which can lead to kidney failure.

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Children younger than age 5 are 3 times more likely to be hospitalized with Salmonella infection than other people.

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Pregnant women are 10 times more likely to get a Listeria infection.

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Pregnant Hispanic women are 24 times more likely to get a Listeria infection.

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Adults aged 65 and older are more likely to get seriously ill from food poisoning.

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People with weakened immune systems from certain medical conditions or their treatment are at higher risk for food poisoning

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Rules of the Game for Food Safety

Keep it clean before you eat or handle food, wash your hands, food prep tools and surfaces

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Serve at the right temperature - keep hot foods at 140 degree or warmer, and cold foods at 40 degree or colder

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cook to the right temperature use a food thermometer to check that chicken is 165 degrees and ground beef is 160 degrees

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Rules of the game infographic

Rules of the Game for Food Safety Infographic

Watch the clock throw out perishable food that has been sitting at room temperature for more than two hours; one hour if its 90 degrees or warmer

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How to Grill Safely

Grill Safety Clean Your Hands Twitter

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Grill Safety Food Temperature

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Grill Safety Don't cross contaminate instagram

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Grill Safety Chill Foods Sqaure image

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Grill Safety separate foods instagram

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Refrigerate leftovers in small portions within two hours of cooking

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Safe and Healthy Fruits & Vegetables

At the store choose fruits and veggies that are not bruised and keep meats separate in cart. Download social media graphics for facebook and twitter.

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Wash or scrub fruits and veggies under water before using. Download social media graphics for facebook and twitter.

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Chill cut, peeled, and cooked veggies and fruits after 2 hours in fridge below 40 degrees. Download social media graphics for facebook and twitter.

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Keep meats and vegetables on separate cutting boards. Download social media graphics for facebook and twitter.

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Cooking Chicken Livers

Safe Food After a Disaster or Emergency

Before a power outage, keep appliance thermometers in your refrigerator and freezer.

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Eat Safe Food after a Power Outage - Prepare for emergencies or natural disasters - Facebook

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During a power outage, keep refrigerator %26amp; freezer doors closed.

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Eat Safe Food after a Power Outage - Don't taste food to determine if it is safe - Facebook

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Eat Safe Food after a Power Outage - Throw out refrigerated perishable food after 4 hours - Facebook

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Keep Your Food Safe During Power Outages.

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