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FRESH MEAT SKIN

You can get very sick from raw (unpasteurized) milk and products made with raw milk, including soft cheeses (such as queso fresco, blue-veined, feta, brie, and camembert), ice cream, and yogurt. Chill them at 40☏ or colder in a clean container. Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or within 1 hour if they are exposed to temperatures above 90☏, like in a hot car or at a picnic).Dry fruit or vegetables with a clean paper towel.

FRESH MEAT SKIN

Germs can more easily get into fruits and vegetables if the peel or skin is damaged or bruised.

Cut away any damaged or bruised areas before preparing or eating.

Germs on the peel or skin can get inside fruits and vegetables when you cut them.

Wash or scrub fruits and vegetables under running water-even if you do not plan to eat the peel.

To help prevent food poisoning, do not eat unwashed fresh produce.

coli, and Listeria. The safest fruits, vegetables, and fresh herbs are cooked the next safest are washed. Sometimes raw fruits and vegetables can be contaminated with harmful germs, such as Salmonella, E.

Safe Minimum Cooking Temperatures Chart.The Raw Story: Frozen Chicken Entrees.Large cuts of meat, such as roasts or a whole turkey, should be divided into small quantities for refrigeration to help them cool faster.Refrigerate leftovers at 40☏ or colder within 2 hours after preparation (or within 1 hour if the food is exposed to a temperature over 90☏, like at a picnic or in a hot car).Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each meat and poultry item.Use one cutting board or plate for raw meat and poultry, and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked.You can’t tell if meat or poultry is fully cooked by looking at its color or juices. Use a food thermometer to check the temperature.Always cook meat and poultry to a safe internal temperature to kill harmful germs.Wash your hands for 20 seconds with soap and warm or cold water.Then immediately clean the sink and area around the sink with hot soapy water and sanitize them thoroughly.Run the water gently over the poultry to reduce splashing.If you choose to wash poultry, do so as safely as possible:.According to a USDA study, 1 in 7 people who cleaned their sink after washing chicken still had germs in the sink.