Clean: Wash Hands and Surfaces Often

  • Wash hands with warm water and soap before and after touching food and after using the bathroom
  • Wash your hands after playing with pets
  • Wash cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food and before going on to the next food
  • Rinse fresh fruits and vegetables under running water
  • Keep books, backpacks or shopping bags off the kitchen table or counters where food is prepared or served

Separate: Don’t Cross Contaminate

  • Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags and in the refrigerator
  • Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood
  • Use a food thermometer to make sure food is cooked to a safe internal temperature
  • Never place cooked food on an unwashed plate that held raw meat, poultry, seafood or eggs

Cook: Cook to Proper Temperature

  • Beef roasts and steak: minimum 145 degrees
  • Pork: minimum of 145 degrees
  • Poultry: minimum 165 degrees
  • Ground meat: 160 degrees
  • Cook eggs until the yolks and white are firm, not runny
  • Casseroles containing eggs: 160 degrees
  • Fish: 145 degrees
  • Leftovers: 165 degrees

Chill: Refrigerate Promptly

  • Refrigerator temperature: 40 degrees or below
  • Freezer temperature: 0 degrees or below
  • Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours
  • Never defrost food at room temperature
    • Defrost foods in the refrigerator, in cold water or in the microwave
  • Always marinate food in the refrigerator