Food Safety Tips

Follow these tips to avoid foodborne illnesses and serious conditions

• NEVER EAT A CAN WITH A BLOATED LID. It is a sign of Botulism, a deadly toxin.


• Wash your hands with soap and water before cooking


• Don't eat a potato that has sprouted and/or is green


• Don't eat moldy bread, even if the mold is only in a small part. The mold is deeper than it looks.

Minimum Internal Temperatures (measured using a meat cooking thermometer) (Credit to USDA)

• Beef/Pork/Veal/Lamb: 145 F (62.8 C), and allow it to rest for at least 3 minutes


• Ground Beef: 160 F (71.1 C)


• Poultry (bird meat): 165 F (73.9 C)


• Uncooked Ham: 145 F (62.8 C), and allow it to rest for at least 3 minutes


• Fish and Shellfish: 145 F (62.8 C), and allow it to rest for at least 3 minutes

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