food safety

■ Greens are best when refrigerated with a little moisture and airflow. Cover greens with a damp paper towel in an open container or make holes in a plastic bag (20 holes in a medium bag). Some greens are sold in plastic boxes with holes. Use greens within 7 to 10 days for best quality.

■ Store dried herbs and spices in a cool, dark location away from direct heat or sunlight. Keep containers tightly closed.

Follow these guidelines when handling meat:

Clean: Wash hands, utensils and surfaces often with hot soapy water.

Separate: Keep raw meat and juices from contacting other raw or cooked foods.

❁ Cook eggs until whites and yolks are firm. Cook egg mixtures until the center of the mixture is fully set (reaches 160 degrees F on a food thermometer).

❁ Wash hands and items that touch raw eggs or their shells with soap and water. This includes counter tops, utensils and dishes.