Summer food handling tips Published June 5, 2008 By 375th Medical Group SCOTT AIR FORCE BASE, Ill. -- The following are reminders and helpful hints from the United States Department of Agriculture to keep everyone healthy during this summer's activities: Clean: Be sure to wash hands in warm, soapy water before and after handling each food item. Don't forget to wash the cutting boards, dishes, and utensils between each food item. Wash fruits and vegetables in cool water prior to cutting. Scrub countertops with soap and water, especially if they come in contact with raw meat juices. Separate: Keep all raw, cooked, and ready-to-eat foods separate while shopping, preparing or storing. Never re-use a plate or utensil previously in contact with raw meat without first washing in soapy water. Cook: Use a thermometer to ensure meats are cooked to a proper internal temperature. Be sure to take the reading at the thickest part of the meat. Chill: Do not leave leftovers, perishables and prepared foods out for longer than two hours. Refrigerate as soon as possible. For additional information, contact Scott Public Health Office at 256-4986 or reference the USDA's food safety website at www.IsItDoneYet.gov . SIDEBAR: Meat and poultry cooking guide Pork (chops, roasts, ground) 160°F Beef, veal, lamb Roasts and steaks 145°-170°F Ground 160°F Poultry Whole 180°F Ground 165°F