date:Mar 13, 2014
o that your food never reaches the temperature danger zone, which is between 4oC and 60oC (40oF and 140oF). Defrost raw meat, poultry and fish in the refrigerator, in the microwave, or immersed in cold water (replaced every 30 minutes), never at room temperature. Foods defrosted in the microwave should be cooked immediately. Dont refreeze thawed food.
Separate - Always separate raw foods, such as meat and eggs, from ready-to-eat foods, like cooked meat and vegetables, to avoid cross-contamin