New York State Department of Health Reminds New Yorkers of Importance of Food Preparation Safety Ahead of Labor Day Weekend

ALBANY, NY (August 31, 2018) – The New York State Department of Health today

reminded New Yorkers of the importance of taking food preparation safety into consideration ahead of the upcoming holiday weekend and National Food Safety Education Month in September.

"As Labor Day weekend is a popular time for parties and barbecues, we want to make sure New Yorkers enjoy these celebrations while also staying healthy," said Health Commissioner Dr. Howard Zucker. "Following basic food preparation safety tips is a small step that can make a big difference."

This reminder comes in the wake of the recent multistate outbreak of Salmonella linked to kosher chicken, which the Department assisted the Centers for Disease Control (CDC) and the United States Department of Agriculture (USDA) in identifying. In New York State, eleven cases of illnesses have been reported.

Here are some food preparation safety tips:

  • Wrap fresh meats in plastic bags at the market to prevent blood and juices from dripping on other foods. Refrigerate foods promptly, and do not keep food at room temperature.
  • Marinate food in the refrigerator. Don't taste the marinade or re-use it after raw meat has been added.
  • Never place cooked food on an unwashed surface that previously held raw beef, poultry, pork, fish or seafood.
  • Cutting boards and counters used for beef, poultry, pork, fish or seafood preparation should be washed immediately after use to prevent cross contamination with other foods.
  • Don't spread germs from raw chicken and other raw meats around food preparation areas. Washing raw meat before cooking is not recommended.
  • Wash your hands after touching raw meat. Use utensils to handle the cooked meat. Do not place cooked meat on surfaces that had raw meat.
  • Avoid eating raw or undercooked meats. While the juice color will usually change from red to gray when the meat is fully cooked, it is not a reliable test to assure it is safe to eat.
  • Always check the temperature with a meat thermometer. Foods that reach the temperatures listed below or higher are fully cooked.
    Food Temperature
    Chicken 165° F
    Hamburger 160° F
    Pork 150° F
    Leftovers 165° F
    Eggs 145° F
    Other foods 140° F
  • To check the temperature of the meat, insert the thermometer into the thickest part of the meat, which is the least cooked part. Be careful not to pass through the meat and touch the cooking surface or you will get a false high temperature reading.

For more information on food preparation safety and preventing Salmonella poisoning, visit: and