Food Safety Precautions

Food Safety Precautions

Ron Barger

Langlade County Health Department


In order to prevent food borne illness from occurring, safe food handling practices should apply throughout the year. Excess bacteria in food that is not properly handled or prepared can cause not only illness, but ruin you and your guest’s entire get-together. The Langlade County Health Department offers these suggestions to keep food safe from harmful bacteria:

  • Wash hands, utensils and food prep surfaces with hot soapy water before and after food preparation. Clean or wash your hands frequently as this will help decrease the spread of harmful bacteria.
  • Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat foods; never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs or seafood.
  • Cook meats to the proper internal temperature. There are several types of food thermometers on the market that will help you determine when meat is thoroughly cooked.
  • Refrigerate or freeze perishables promptly. Prepared food and leftovers should be refrigerated within two hours of serving. Make sure the refrigerator is set to no more than 40⁰ F for proper cooling and the freezer is set at no more than 0⁰.
  • When traveling longer distances, transport food in a cooler packed with plenty of ice. When re-warming the food, make sure the internal temperature is back to a safe level before serving.

By following these basic guidelines, you will reduce the chances of food-borne illness making you or your guests ill. Additional information on food safety can be found at the CDC Food Safety Education web site:







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