Food Safety Fundamentals: Clean, Separate, Cook, Chill

Host:  Mindy McCulley, Extension Specialist for Instructional Support, University of Kentucky   Guest: Annhall Norris, Extension Specialist for Food Safety and Preservation Season 7, Episode 13 In this episode of Talking FACS, Annhall Norris unpacks the four fundamental principles of food safety: Clean, Separate, Cook, and Chill. Learn the importance of proper handwashing techniques, the best practices for cleaning produce, and why using a meat thermometer is crucial for cooking. Discover the necessity of separating raw and cooked foods in your grocery cart, refrigerator, and on your cutting boards to prevent cross-contamination. Annhalll also emphasizes the significance of chilling food appropriately, including tips on safe thawing methods and the critical two-hour rule for cooked food left at room temperature. This episode is filled with practical advice to help you keep your family safe from food-borne illnesses, which affect one in six Americans each year. Tune in to gain valuable insights and ensure your kitchen practices are up to par with food safety standards. Don't miss out on this informative session that could make a significant difference in your household's health! For more information, visit: Food Facts Connect with FCS Extension through any of the links below for more information about this topic or any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel