Best Practices for Food Safety and Important Information 

The menu provided on this website is intended for general healthy eating and is not designed to diagnose, cure or treat any specific disease or illness. It is created to support overall wellness for the general population. 

Please note that individual dietary needs can vary based on personal health conditions. We strongly recommend consulting with your medical team or a registered dietitian before making any significant changes to your diet, especially if you have any health concerns or dietary restrictions. 

For personalized advice, always seek guidance from your healthcare provider to ensure that this menu aligns with your specific health needs and dietary requirements. 

Safe Handling Procedures 

Cooking Foods to Proper Temperatures:  

Proper cooking temperatures kill harmful bacteria present in food. Use a meat thermometer to check when meat, poultry, seafood, and dishes containing eggs are done cooking. The USDA-FDA recommends safe minimum internal temperatures for numerous foods, which are listed below.  

Beef, veal, pork, lamb: 145°F (allow to rest 3 minutes before carving or eating)  

Poultry: 165°F  

Ground beef, veal, pork, lamb: 160°F  

Ground poultry: 165°F 

Casseroles, egg dishes: 160°F  

Fin fish: 145°F or until opaque flesh flakes with a fork  

Scallops: cook until flesh is milky white or opaque and firm Shrimp, lobster, and crab: cook until they turn red and the flesh is pearly and opaque  

Clams, oysters, and mussels: cook until shells open during cooking 

 Leftovers: reheat to at least 165°F  

Deli-style meats and hot dogs: reheat until steaming hot or 165°F 

Soups, gravies, and sauces: bring to a boil  

Meat marinade: discard marinade or boil for several minutes if you plan to reuse it 

 Eggs: make sure the yolks and whites are firm, not runny, unless using pasteurized eggs 

Handling Produce (Fresh Fruits and Vegetables)  

Rinse surface dirt off raw fruits and vegetables.  

Soak raw fruits and vegetables, including those with skins or rinds that will be removed, in water for 2 minutes. Thoroughly rinse fruits and vegetables under running water before eating, peeling, or slicing. Do not use soap, detergents, or bleach solutions. 

Use a small vegetable brush to remove remaining surface dirt. Sanitize the brush between uses. Cut away damaged or bruised areas. Bacteria can thrive in these places. At the store, buy produce that is not bruised or damaged. If buying fresh already cut produce, be sure it is refrigerated or surrounded by ice. 

 At home, chill and refrigerate foods. After purchase, put produce that needs refrigeration away promptly. (Fresh whole produce such as bananas and potatoes do not need refrigeration.)  

Fresh produce should be refrigerated within 2 hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than 2 hours.  

Don’t cross-contaminate. Use clean cutting boards and utensils when handling fresh produce. If possible, use one clean cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. 

 During food preparation, wash cutting boards, utensils, or dishes that have come into contact with fresh produce, raw meat, poultry, or seafood.  

Do not consume ice that has come into contact with fresh produce or other raw products.  

Use a cooler with ice or use ice gel packs when transporting or storing perishable food outdoors, including cut fresh fruits and vegetables. 

Raw Sprouts 

The FDA offers the following advice about sprouts: Cook all sprouts thoroughly before eating to reduce the risk of illness.  

Sandwiches and salads purchased at restaurants and delicatessens often contain raw sprouts.  

When eating away from home, ask that raw sprouts not be added to your food.  

Homegrown sprouts also present a health risk, if eaten raw or lightly cooked, and should be avoided 

Food Safety Resources The US Department of Agriculture Food Safety and Inspection Service and the US Department of Health and Human Services’ Food and Drug Administration provide many resources on food safety topics. This information can be found at www.foodsafety.gov and www.fda.gov/food