1600 116th Ave, N.E., Suite #102 Bellevue, WA 98004
Phone: 425.454.5311 Fax: 425.454.8188
Mondays-Thursdays: 7:30am to 5:00pm
Fridays: 7:30am to 4:30pm Saturdays: 8:30 am – 1:00 pm After Hours: Provider on Call
Follow these 4 steps from Foodsafety.gov’s website for safe food handling:
1. WASH- Wash your fruits and veggies with just water-scrub firm produce with a clean produce brush. Do not wash meats as it can spread bacteria. Wash hands, surfaces, and utensils after use
2. SEPARATE- Use separate cutting boards and plates for produce, meat seafood and eggs. Keep produce separate from meat seafood and eggs when shopping at the grocery store, bagging them and when placing them in the fridge.
3. COOK-Bacteria multiply quickest between 40 and 140 degrees Farhenheit. Use a food thermometer to ensure proper cooking, keep cooked foods hot (over 140 degrees), and microwave foods thoroughly when cooking (to 165 degrees).
4. CHILL-Refrigerate perishable foods within 2 hours. Do NOT thaw food on the counter-bacteria can multiply rapidly at room temperature. Thaw in the fridge, in cold water, or in the microwave. Throw out refrigerated foods or left overs before harmful bacteria grows. See this chart for more details: http://www.foodsafety.gov/keep/charts/storagetimes.html
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