Safe Food Handling

Wrap Cheese tightly to prevent drying
Cross-stack egg cartons to allow circulation
Separate butter, milk, cream from all foods having odors, the egg shell is porous and absorbs odors and moisture
Eggs are packed with pointed ends down and should remain this way since they are less likely to break. This position leaves the air cells in the round part of the egg at the top.
Keep everything off the floor
Rotate food by putting new purchases in the back
Do not overload freezers and refrigerators
Discard any chipped trays, dishes, glasses
Beef improves in tenderness and flavor with aging, but pork, lamb, mutton, and veal are subject to rapid deterioration. These should be kept for short periods of time.
Do not buy past the "sell by" date
Fresh fish should be stored in cracked ice and away from foods that absorb odors, as eggs and butter/margarine
Eggs, Meats, Protein foods should be stored on bottom shelves
Wash your hands, utensils, all food preparation surfaces before anmd after preparing foods.

Proper hand washing- hot, soapy water for at least 30 seconds, rinse thoroughly and dry with paper towels, do not touch trash can
Use a nail brush for fingernails
Never eat foods with raw eggs
Always wash hands after touching raw meats or eggs
More at risk- infants, pregnant women, elderly, people with weakened immune systems or lonh term illness

When shopping buy all refrigerated items last and keep meats away from other foods, have on lower shelf and place in a plastic bag