NCL Food Issues
Wash your hands in hot, soapy water before preparing food and after using the bathroom. Wash knives, cutting boards, and other utensils in hot, soapy water between use with each food.
Refrigerate or freeze perishable groceries and leftovers within two hours. Never defrost meats on the counter. Always let them thaw in the refrigerator.
Keep raw meat, poultry, and seafood separate from other foods in the grocery cart and in the refrigerator. And don’t place cooked foods on plates that have held raw meat, poultry, seafood, or uncooked marinades.
Cook foods to the proper temperatures. Use a meat thermometer to measure the internal temperature of cooked meat to ensure thorough cooking (160 degrees for ground beef and 180 degrees for poultry).