HOW TO KEEP FOODS SAFE
     Because bacteria can survive on raw foods despite aggressive controls at the processing and retail levels, food safety experts urge consumers to think about food safety at each step in the food handling process—from shopping or bringing takeout foods home to storing leftovers. This means consumers should always follow these four simple steps:
     CLEAN—wash hands, utensils and surfaces with hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs or seafood to protect adequately against bacteria. Using a disinfectant cleaner or a mixture of bleach and water on surfaces and antibacterial soap on hands can provide some added protection.
    SEPARATE—keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat foods; never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs or seafood.
    COOK—cook food to the proper internal temperatures (this varies for different cuts and types of meat and poultry) and check for doneness with a food thermometer. Cook eggs until both the yolk and white are firm.
    CHILL—Refrigerate for freeze perishables, prepared food and leftovers within two hours and make sure the refrigerator is set at no higher than 40 F and that the freezer unit is set at 0 F.

FIGHT BAC!
Bacteria are invisible enemies. But you have four powerful weapons to Fight BAC!
So, be a BAC fighter and make the meals and snacks you serve the safest possible.

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