Abstract: . . .  and make sure all are to 165 0 F. Check the inner most part of the thigh and wing and thickest part of the breast. • Cook fish for at least 5 minutes after all parts have reached 145 0 F to look opaque and firm and flake easily with a fork. Do not eat sushi, sashimi, ceviche and other raw fish items. • Avoid low temperature cooking. A safe cooking/roasting temperature is 325 0 F or higher. • Packaged luncheon and deli meats should be heated to steaming hot to kill any bacteria. • Avoid smoked fish, which may not be heated to temperatures high enough to kill bacteria. Page 4 For more information or to sign up for nutrition classes call: Janelle L’Heureux MS RD: 213-201-1556 jlheureux@apla.org or go to www.apla.org & click on Calendar. APLA copyright © 2006. For persons with disabilities, reasonable accommodation may be provided upon request. Please call 213- 201-1582 TTY (for voice, call California Relay Service first at 711, then give operator the TTY number) at least 5 working days in advance to ensure availability. EATING AWAY FROM HOME At the restaurant • Check that the restrooms are clean, have hot water, soap, toilet paper and hand paper towels. • Make sure utensils, the place settings and the table, are clean. Return dirty utensils, food that is not hot enough or food . . .
. . .  HIV Nutrition Education Nutrition Fact Sheet Food and Water Safety SAFE SHOPPING You can decrease your risk of food poisoning right from the start. • Start your shopping by picking up foods that do not need to be refrigerated. Pick up refrigerated/frozen foods last so they will still be cold by the time you get home. Once home, put cold items away immediately. • Pack your groceries so that the cold and frozen items are placed together. Bring your own ice chest or insulated bag for transporting cold and frozen items home. • Never buy dented or bulging cans or cracked jars. • Check the “sell by” or “use by” dates printed on perishable products. Don’t buy food . . .
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