FOOD SAFETY GUIDE

Follow these 4 simple steps to help reduce foodborne illnesses

CLEAN
Rinse fresh fruits
and vegetables
under running
Before, during and after
Wash utensils, cutting water before
you prepare food, wash
boards and counter tops eating or cutting
your hands with soap
with hot soapy water
and water for at least
20 seconds
Do not wash meat,
poultry or eggs

Keep raw meat, poultry,

seafood and eggs separated
When preparing, from other food in your shopping
storing and cutting cart and refrigerator
food, separate raw
meat, poultry,
seafood and eggs
from fruits and Use separate cutting boards, plates
vegetables and knives when preparing meat

145°F 165°F
Whole cuts of beef, pork, veal and All poultry, including
lamb (allow to rest for 3 minutes ground chicken and turkey
before eating)
Use a meat
thermometer to 145°F
ensure food is Fresh pork, including fresh ham (allow
165°F
to rest for 3 minutes before eating)
cooked to a safe Leftovers and casseroles
internal temperature
before consuming 160°F
Ground meat such 145°F
as beef and pork Fish (or cook until flesh is opaque)

Refrigerate perishable
food within 2 hours
40°F Do not defrost and thaw
Set your refrigerator Defrost and food on the counter.
at 40°F or lower thaw frozen Bacteria can grow rapidly
food in the when food is kept at room
refrigerator temperature

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