Food Safety

• Wash hands with soap for 20 seconds and rinse well before preparing food.
• Clean counters and cooking utensils with hot soapy water before beginning food preparation.
• Wash all raw fruits and vegetables very well. Avoid berries and fuzzy fruits that cannot be easily washed.
• Avoid lettuce, sprouts, and damaged or unwashed produce.
• Wash melons thoroughly before cutting.
• Thaw frozen foods in the refrigerator. Plan ahead to allow adequate time for thawing.
• Thaw meat in a container to avoid meat dripping onto other foods.
• Wash hands, utensils, plates, and countertops after contact with raw meat or poultry.
• Do not serve cooked meat/poultry on the same plate that held the raw meat or poultry.
• Use only pasteurized juice, cider, milk, and cheese.
• Do not eat blue cheese, moldy, or imported cheese.
• Wash tops of cans with soap and water before opening the can.
• Cook eggs until both white and yolk is solid.
• Avoid black pepper, herbs and spices unless placed in the dish before cooking.
• Avoid "spring" or "natural" water.
• Avoid buffets and salad bars.
• Do not taste free food samples.
• Replace dishcloth and towel daily.
• Do not use a sponge in the kitchen.
• Use paper towels to dry hands.
• Check with the doctor before eating raw fruits and vegetables after receiving large doses of chemotherapy