Food safety tips - interactive guide

Safe Food Handling in the Dining Room

Practicing safe food handling in the dining room can help prevent foodborne illness.

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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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