Food Safety

Proper Cooking of Poultry and Eggs
The U.S. Department of Agriculture recommends the proper handling and cooking of poultry which provides protection against avian influenza, as well as other viruses and bacteria such as Salmonella and E.coli.

Practice the following safe food handling and preparation procedures every day:

• Wash hands before and after handling food
  
  
• Use a food thermometer to ensure food has reached proper temperature. Cook poultry to an internal temperature of at least 165° F.
  
  
• Prevent cross-contamination by keeping raw meat, poultry, fish and their juices away from other foods.
  
  
• Wash hands, cutting boards, knives and counter tops with hot, soapy water after cutting raw meats.
  
  
• Sanitize cutting boards by using store bought sanitizer or a solution of one teaspoon chlorine bleach in one quart of water.
  
  
• Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
  
  
• Cook casseroles and other dishes containing eggs to 160° F.
  
  
• Use shell eggs that have been treated to destroy salmonella in recipes that call for eggs that are raw, such as Caesar salad dressing and homemade ice cream.

Imported Poultry Product Standards
Poultry products imported into the United States must meet all safety standards established by the Center for Disease Control and Prevention and the U.S. Department of Agriculture. No poultry from countries with confirmed bird flu (H5N1) can be imported into the United States

For additional information on food safety visit:

• Food and Drug Administrations Recommendations on poultry and egg preparation
• USDA Poultry Cooking Tips