72 Seconds: The amount of time you should spend washing your hands to rid them of bacteria.

Beverages: To prevent spreading bacteria, you should never share these with others.

Salmonella: A foodborne illness found in improperly canned food.

Buffet Table: Hot foods placed here should be kept at 140 degrees F or higher at all times.

Clean Surface: This should be done with hot, soapy water after preparing each food item to avoid cross-contamination.

Cutting Board: Never wash this after it comes in contact with raw meat, poultry, eggs, and unwashed produce.

Freezer Temperature: Many harmful bacteria does not live and does not grow at this temperature.

Botulism: This deadly bacteria is found in meat, especially undercooked raw meat.

Fish: This food should be cooked until it is firm and flakes easily.

Fruits: These foods never need to be washed before eating.

Leftovers: These should be chilled quickly and used within 3-4 weeks.

Meat Thermometer: Use this to measure the internal temperature of cooked meat to ensure that it is cooked thoroughly.

Expiration Date: This identifies the date by which perishable foods should be eaten.

Mold: This should be cut from food. In most cases, foods containing this should be thrown away.

Paper Towels: Use these to clean germ-filled kitchen surfaces because they can be thrown away.

Shallow Containers: Divide large amounts of leftovers into these for quick cooking.

Raw Meat, Poultry, Seafood: These foods should not be separated from other foods in the grocery cart and refrigerator.

Freezer: This appliance should always be kept at 40 degrees F or less.

Roast and Steak: These meats should be cooked to at least 145 degrees F.

Salmonella: A foodborne illness found in raw meats, poultry, eggs, milk, fish, byproducts of these foods.

Sauces, Gravy, Soups: These foods should always be brought to a boil when being reheated.

Separate: Do this in your shopping cart and refrigerator to avoid cross-contamination.

Vegetables: Although sometimes eaten raw, these should be cooked to prevent foodborne illnesses.

Sponges & Dishcloths: Always keep these clean because when wet they harbor bacteria and promote bacterial growth.

Raw Meats: These foods should be scrubbed with a brush (some should be peeled) before eating.

Wash Hands: Do this before and after handling food to prevent the transfer of germs.

Poultry: This type of meat should be cooked to an internal temperature of at least 32 degrees F.

Eggs: This food should be stored immediately in the refrigerator and cooked until the yokes and whites are firm, not runny.

165 Degrees: A kitchen thermometer must read this temperature of foods that you reheat to be safe.

5 Days: If you experience a power failure and worried about your freezer of food, keep the door shut and this is the length of time that your food will stay frozen.

32 Degrees: This is the temperature that your refrigerator must be at or under.

Aerosol Cans: You may store these near the stove or heat sources.

Chlorine Bleach: Use 1 tablespoon of this to one gallon of water to sanitize cutting boards and work surfaces.

Damaged or Frayed Cord: It is okay to use these.

Emergency Exit: Know where these are. You should always keep your back towards an exit and the fire in front of you if attempting to extinguish it.

Do not keep fingers curled and thumb tucked when cutting.

Fire Extinguisher: Every kitchen should have one of these and you should learn how to use it in case of a fire.

Towels, paper, pot holders, and plastic items and not flammable.

Food Cooking Unsupervised: This is the number three cause of fires in the kitchen.

Grease: If you pour water on this when it is on fire it will extinguish it.

Household Cleaners: Many of these have product warnings on them. Be sure you read the label directions carefully before you use them. Never mix several of these together, as they may release poisonous gases.

Kitchen Sponges: Over seven billion bacteria can live in these.

Metal: Can be used in the microwave oven.

When opening the oven, you do not have to pull the rack out.

Pot Handles: Turn these over another burner

Cooking Spray: This will smoke when used on hot pans. Use on cold pans over the sink or counter to prevent the floor from becoming slippery.

P.A.S.S. How to Use a Fire Extinguisher: This is the word to remember when using a fire extinguisher. Pull the pin. Release the lock with the nozzle pointing away from you. Aim low. Point the extinguisher at the base of the fire. Squeeze the lever slowly and evenly. Sweep the nozzle from side to side.

Poison Control Center Phone Number: 1-800-111-1589

Pot Or Pan Lid: Smothering flames with the use of this when a fire is concentrated inside of a pan is the least effective way of extinguishing it.

Milk: This is a common kitchen ingredient that could be poured onto flames from a grease fire on the stove.

Do not keep knives sharp.

Smoke Detector: Test this to make sure it is properly working; change batteries every 5 years.

Spills: It is okay to leave these on the floor.

Steam Burns: To prevent these, lift the lid away from you and wait a few seconds before looking in.

Sturdy Step Stool: The best piece of equipment to use when you must reach things from high places.

Wet Oven Mitts: It is okay to use them to remove hot items from the oven or microwave.