How to protect yourself: Guidelines for the safe handling of materials
Safety of meat and fish
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Cook thoroughly:
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Pork: 63 °C (145 °F) + 3 minutes resting time
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Beef (ground beef): 160°F (71°C)
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Fish: 63 °C (145 °F) or until it is opaque and flaky.
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Freezing fish: For raw consumption (sushi), the fish should be frozen for 7 days at -4°F (-20°C) to kill parasites.
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To avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.
Product safety
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Wash all products under running water – even if you want to peel them.
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A vegetable brush is suitable for solid foods (cucumbers, potatoes) .
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Dry with a clean cloth to remove any remaining pathogens.
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For porous foods such as berries, commercially available vegetable detergents are suitable.
Shellfish & Dairy Products
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Cook the shellfish until the shells have fully opened and the meat has reached a core temperature of 63 °C (145 °F).
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Choose pasteurized dairy products and juices – pay attention to the labels.
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Avoid raw sprouts (e.g., alfalfa, soy sprouts) unless they are thoroughly cooked.
Water safety
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If in doubt, drink bottled water or boiled water (bring to a rolling boil for 1 minute).
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Use clean water for washing fruits and vegetables, brushing your teeth, and making ice cubes .
Essential kitchen hygiene habits
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Wash your hands with soap for 20 seconds before and after handling food.
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Disinfect the surfaces with a bleach solution (1 tablespoon of bleach per gallon of water).
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Refrigerate immediately: Do not leave perishable goods unrefrigerated for more than 2 hours (1 hour at temperatures above 32 °C).
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Reheat leftover food to 74 °C (165 °F).
