Radio PSA#1: BAC Down! Refrigeration Tips
Radio PSA#2: Food Safety Shopping Tips
Radio PSA#3: Cooking to Safe Temperatures
Radio PSA#4: Keep it Clean
Radio PSA#5: Separate!  Don't Cross-Contaminate!

PSA 1: BAC Down! Refrigeration Tips
Did you know that the best weapons to guard against food-related illness are right in your kitchen? Keeping your refrigerator and freezer at the proper temperatures is one of the most effective ways to reduce the risk of foodborne illness.  Microorganisms grow more rapidly at warmer temperatures, and research shows that keeping a constant refrigerator temperature of 40°F or below and a freezer temperature of 0ºF helps slow growth of these harmful microbes.  Always use an appliance thermometer to monitor the temperature of your refrigerator.

For your refrigerator to do its job, you have to do yours - and that means learning how to store food safely. The first step is to refrigerate or freeze perishables, prepared foods and leftovers within two hours of shopping or preparing. The time limit is 1 hour if the temperature is 90°F or higher. When traveling or before outdoor events, keep frozen or perishable foods chilled in the freezer or refrigerator until you’re ready to go.  It's also important not to over pack the refrigerator, because cold air must circulate to keep food safe.  For safe storage of leftovers, separate into small, shallow containers for quicker cooling in the refrigerator.

For more information on safe food handling, (STORE) invites you to pick up a free brochure - BAC Down! Give Bacteria The Cold Shoulder - at (STORE LOCATION). It is just one of the ways that (STORE) is participating in the nationwide Fight BAC!^® food safety campaign to safeguard your health. Learn more about the four simple steps to food safety.

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PSA 2: Food Safety Shopping Tips
Despite the fact that America's food supply is among the safest in the world, sometimes, foodborne bacteria can make you and those you care about sick. In fact, even though you can’t see BAC (bacteria) or smell him, he and millions more like him can invade the food you eat. But you have the power to Fight BAC!® - starting with your trip to the supermarket.

With food safety in mind, pick up your packaged and canned foods first. And don't buy food in cans that are bulging or dented - or in jars that are cracked or have loose lids. When buying eggs, open the carton first to make sure that none are cracked or leaking. Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

As part of the nationwide Fight BAC!^® food safety campaign, (STORE) invites you to pick up a free consumer brochure - Four Simple Steps to Food Safety - at (STORE LOCATION). It's one of the ways (STORE) is helping you to Fight BAC!^® and safeguard your health. Learn more about the four simple steps to food safety.

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PSA 3: Cooking to Safe Temperatures
“Is it done yet?�? The answer to this frequent dinnertime question is important for every food preparer. That's because when it comes to cooking foods - especially meat and poultry - the internal temperature is the only way to know that the foods you prepare are thoroughly cooked and safe. 

Because it takes thorough cooking to kill harmful bacteria, you are taking chances when you eat undercooked meat, poultry, fish and eggs. That's why food safety experts recommend cooking ground meats to 160°F and whole cuts of meat to 145°F.  All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer.  And for leftovers, experts say they should be reheated to a temperature of at least 165°F.  Eggs should be cooked until both the yolk and white are firm.

Remember, color is not a reliable indicator of doneness.  Use a food thermometer to measure the internal temperature of cooked foods.  So, for food safety, always apply the heat...and Fight BAC!^® against foodborne bacteria.

For a list of all the proper internal temperatures and cooking recommendations,  help yourself to a free consumer brochure - Four Simple Steps to Food Safety - at (STORE LOCATION). It's just one of the ways that (STORE) is participating in the nationwide Fight BAC!^® food safety campaign to help safeguard your health.  Learn more about the four simple steps to food safety.

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PSA 4: Keep it Clean
Is your scene clean?  Food safety experts emphasize the importance of washing hands and surfaces often.  Soap and warm water help remove harmful bacteria and other germs, including bacteria that can cause foodborne illness.

What’s the best way to keep clean? Start by washing hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food. To fight bacteria always wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets.  Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food. Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.  Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.  Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

For more information on safe food handling, (STORE) invites you to pick up a free consumer brochure - Four Simple Steps to Food Safety - at (STORE LOCATION). It's one of the ways (STORE) is participating in the nationwide Fight BAC!^® food safety campaign to help safeguard your health. Learn more about the four simple steps to food safety.

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PSA 5:  Separate!  Don't Cross-Contaminate!
Cross-contamination is how bacteria can be spread.  When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean scene—wash hands with warm water and soap.  Wash cutting boards, dishes, countertops and utensils with hot soapy water. 

Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood. Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.

For more information on safe food handling, (STORE) invites you to pick up a free consumer brochure - Four Simple Steps to Food Safety - at (STORE LOCATION). It's one of the ways (STORE) is participating in the nationwide Fight BAC!^® food safety campaign to help safeguard your health. Learn more about the four simple steps to food safety.

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