Interactive tool on food safety
Safe Food Handling in the Dining Room
Practicing safe food handling in the dining room can help prevent foodborne illness.
Cider
At risk populations (older adults, pregnant women, children aged five and under and people with weakened immune systems) should make sure to bring unpasteurized fruit juice or cider to a rolling boil and then cool before serving.
Deli meat
Use pre-packaged deli meats within 4 days, preferably 2-3 days, after opening; even if this date is different than the best-before date. Best-before dates apply to unopened packages only. Deli meats sliced at the grocer should also be eaten within 4 days, preferably 2-3 days.
Pets
Wash your hands with warm soapy water for at least 20 seconds after handling pets.
Devilled Eggs
At risk populations (older adults, pregnant women, children aged five and under and people with weakened immune systems) should avoid eating raw or lightly cooked eggs. Eggs should be cooked until yolk is firm.
Oysters
At risk populations (older adults, pregnant women, children aged five and under and people with weakened immune systems) should avoid raw oysters, clams and mussels. It is safer to enjoy these cooked until the shell is opened.
Plates
Don't use the same plate or utensils for raw and cooked meat, poultry, fish or seafood because cross-contamination can occur. Raw juices can spread bacteria to your safely cooked food and this can cause foodborne illness.
Sushi
At risk populations (older adults, pregnant women, children aged five and under and people with weakened immune systems) should avoid raw seafood such as sushi, raw oysters, clams, mussels and refrigerated smoked seafood.
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