<h1>Food Preparation Checklist</h1>

FOOD PREPARATION
Also see: EATING, GRILLING, GROCERIES, NUTRITION, SHOPPING

- Approx. 9,000 people die and approx. 50 million people get sick from food-borne illnesses in the U.S. each year

Before preparing:
____ Have available:
- Separate items (e.g., cutting boards, dishes) and preparation area for raw meats and poultry - to avoid contaminating food which won't be thoroughly cooked before serving
- Meat thermometer
- Anti-bacterial soap and sponge
____ Wash hands with an antibacterial soap ... dry them with paper towel(s)

While preparing:
____ Keep knives, hot pans, etc. out of the reach of children
____ Use a separate cutting board for raw meat
____ Wash hands if you switch from preparing raw meat or poultry to foods which won't be thoroughly cooked, e.g., salads
____ Consider microwaving meat/poultry before cooking - to help prevent salmonella poisoning
____ Cook foods thoroughly
____ Ensure center of ground beef is no longer pink and has reached a temperature of at least 160°F - to kill dangerous bacteria
____ Ensure pork and poultry are cooked until no longer pink

After preparing:
____ Cover food, especially if outdoors - to keep bugs out and the heat or cold in
____ Don't leave food out (unrefrigerated) for more than approx. 2 hours - bacteria grows best if the temperature is between 40 and 140° F
____ Wash all surfaces with anti-bacterial soap and/or sponge, then disinfect with bleach and water solution

After serving:
____ Refrigerate or freeze leftovers ASAP

Apple cider:
If unpasteurized:
____ Heat to at least 160°F or boil it

Breakfast - See Egg dishes

Cakes:
____ Don't eat uncooked batter which contains raw eggs - could cause salmonella poisoning

Chicken - See Poultry

Cookies:
____ Don't eat uncooked dough which contains raw eggs - could cause salmonella poisoning

Eggnog:
____ Use only pasteurized eggs - to help avoid salmonella poisoning
If not pasteurized:
____ Heat egg/milk mixture to at least 160°F

Egg dishes:
____ Cook until yolks are firm - to help avoid salmonella poisoning
French toast:
____ Cook thoroughly - to reduce risk of salmonella poisoning
Omelettes:
____ Cook thoroughly - to reduce risk of salmonella poisoning

Fish:
____ Don't thaw at room temperature

French toast - See Egg dishes

Mayonnaise:
____ Consider using commercially-prepared (pasteurized) mayonnaise instead of making it yourself with raw eggs - to help avoid salmonella poisoning - using mayonnaise made with pasteurized eggs can help prevent food spoilage due to its high acid content
If you make mayonnaise:
____ Use only pasteurized eggs

Meat:
____ Consider microwaving meat before cooking, especially if you intend to grill it - to help kill bacteria
Ground beef:
____ Defrost in the refrigerator, not on the counter
____ Use a thermometer to ensure the entire hamburger is cooked to at least 160°F - bacteria may still be a hazard even if the center is brown

Omelettes - See Egg dishes

Poultry, e.g., chicken, turkey:
Before handling raw poultry:
____ Clear the countertop
____ Keep the raw poultry and all juices well away from other foods, especially foods which will not be thoroughly cooked before being eaten, e.g., produce
After handling raw poultry and before handling other foods, surfaces, etc.:
____ Wash your hands, countertop, cutting boards, utensils, etc. thoroughly with hot soapy water

____ Consider microwaving poultry before cooking, especially if you intend to grill it - to help prevent salmonella poisoning

Whole turkey:
____ Start defrosting in refrigerator in the unopened wrapper on a tray early (approx. one day for every 4 lbs.)
____ Don't thaw on countertop - warm temperature can allow harmful bacteria to grow
____ Prepare and cook stuffing separately, then stuff into the turkey after the turkey has been fully cooked
If you want to cook the stuffing inside the turkey:
____ Don't place the stuffing inside the turkey until just before you start cooking the turkey
____ Cook until the stuffing reaches a temperature of at least 165°F
____ Place a meat thermometer in a thigh
____ Cook until:
- Thermometer reads at least 180°F
- Juices run clear (no pink juices)

Salads:
Caesar's salad, etc.:
____ Use only pasteurized eggs - to help avoid salmonella poisoning

Turkey - See Poultry

Vegetables:
Brocolli:
____ Soak in salt water for approx. 20 minutes - to let any bugs float out

Carrots:
____ Brush with a vegetable brush (don't peel them - more nutritious)

Cucumbers:
____ Rinse off with cool water - may be contaminated with animal feces, pesticides and/or bacteria from handlers

Lettuce:
____ Don't peel off leaves until rinse and drain
____ Bang stem end on counter
____ Remove core
____ Let leaves fill with water
____ Drain upside down
____ Refrigerate to maintain crispness

Peppers:
____ Rinse off with cool water - may be contaminated with animal feces, pesticides and/or bacteria from handlers

Potatoes:
____ Brush with a vegetable brush (don't peel them - more nutritious)

Tomatoes:
____ Rinse off with cool water - may be contaminated with animal feces, pesticides and/or bacteria from handlers

Source:Checklists.com