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  Salmonella, listeria and E. coli are just a few of the threats lurking around improperly prepared and handled food. Whether catering a large event or hosting an impromptu dinner party for just a few guests, preparing and handling food properly can lead to a memorable evening, rather than a visit to the doctor.
  
  

Preparation

• Food safety begins at the point of purchase. Inspect food carefully before purchasing, and never purchase raw meat in packages that are torn or open. Food should not be purchased, or consumed, past the expiration date or sell-by date. In addition, canned foods with dents or bulges should be avoided.
  Before handling food, wash your hands with warm water for a minimum of 20 seconds. When working with a variety of foods, be careful not to cross-contaminate the food and work surfaces. Separate cutting boards should be used for raw meats and vegetables, and counter-tops and utensils should be washed with hot, soapy water. To thoroughly disinfect an area, mix 1 tbsp. unscented chlorine bleach and 1 gallon of water and use the mixture to clean work surfaces after food preparation. Food should be thawed in the refrigerator, microwave or in a cold water bath.
  
  

Cooking

• Before serving cooked food, ensure the internal temperature is correct. Poultry should reach an internal temperature of 165 degrees F, while ground beef and pork should reach 160 degrees F. Once cooked, hot food should be kept at 140 degrees F, or warmer, and can be kept warm in slow cookers and chafing dishes. Chilled and cold food should be kept at 40 degrees F, or colder, while being served. Perishable food should be left out no longer than two hours, or no longer than one hour if the temperature outside is higher than 90 degrees F.
  
  

Storage

• Proper food storage includes the use of appropriate storage containers. Containers should have lids that are secure and tight fitting. Food should be placed in the refrigerator or freezer for rapid cooling. Consume cooked leftovers within four days. Freshly purchased fish, poultry and ground meats can be frozen within two days of purchase for storage. Pork, lamb and beef should be frozen within three to five days of purchase. Securely wrap any raw meats to prevent meat juices from cross-contaminating other items in the refrigerator and freezer. Acidic canned goods, such as tomatoes and pineapple, can be stored for 12 to 18 months, while canned meats, fish,vegetables can last two to five years. Canned goods should be kept in a cool, dry, clean place for storage.