fightbac.org: Partnership for Food Safety Education (PFSE)

Supermarket Sample Ads

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Keep It Clean
Don't Cross-Contaminate
Keep It Cold
Keep It Hot

Keep It Clean
When it comes to food safety, an important rule is to keep everything clean. That's why all of us at (STORE), who are trained to prepare and handle food safely, pay close attention to sanitation. And what we do in our store(s), you can do at home. It's common sense to wash hands thoroughly before starting to prepare a meal and after handling raw meat, poultry, eggs or seafood. It's also important to keep surfaces and utensils clean while cooking as well as afterwards.

Because safe food handling is our priority, our store is proud to join in the nationwide Fight BAC!® (bacteria) campaign, a food safety initiative to educate consumers about basic sanitation and food handling steps. Come in today for free information that will help you and your family Fight BAC!®

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Don't Cross-Contaminate
When it comes to food safety, experts say that one of the biggest problems is cross-contamination - when harmful bacteria spread from one food to another. But you can keep this problem from happening by following the same food handling steps that we practice in our store(s). Keep raw meat, poultry, eggs and seafood and their juices away from other foods. This means separating raw meat, poultry, eggs and seafood from other foods in your grocery shopping cart and then storing these foods on the bottom shelf of the refrigerator when you get home so their juices won't drip onto other foods.

Keep It Cold
When it comes to food safety, experts stress this important fact: cold temperatures will inhibit the growth of harmful bacteria on food. That's why all of us at (STORE), who are trained to prepare and handle food safely, always follow basic food storage steps which you can do at home. The first step is to observe the "2-Hour Rule," which means prepared foods and leftovers should not be out at room temperature more than two hours. The home refrigerator should be set at 40^°F or below, and an appliance thermometer used to monitor. Refrigerate or freeze perishable foods as soon as possible. Do not overpack the refrigerator so the cool air can circulate.

Keep It Hot
Food safety experts agree that foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill any harmful bacteria that could cause food-related illness. That's why all of us at (STORE), who are trained to prepare and handle food safely, always follow this simple rule: cook thoroughly and keep hot foods hot. For ground meats, this means cooking to an internal temperature of at least 160°F and using a food thermometer to check for doneness. When thoroughly cooked, the center of the meat and the juices should no longer be pink. With whole cuts of red meat, the internal temperature should be at least 145°F. Whole poultry should reach a safe internal temperature of 165°F as measured by a food themometer. Eggs should be cooked until both the yolk and white are firm. Fish should be cooked until it is flaky and opaque.

Because safe food handling is our priority, our store is proud to join in the nationwide Fight BAC!® (bacteria) campaign, a new food safety initiative to educate consumers about basic sanitation and food handling steps. Come in today for free information that will help you and your family Fight BAC!®

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If you become ill from eating contaminated food, it is the last food you ate that made you sick.