FOOD SAFETY
CLEAN
Wash hands, utensils and
surfaces often. Germs can
live on surfaces all over your
kitchen. Be sure to follow these
steps to keep you, your family
and your guests safe from
food poisoning.
SEPARATE
Don’t cross contaminate.
Separate raw meats from
fruits and vegetables when
preparing, storing and
cutting foods.
COOK
Cook to the right temperature.
Food is considered safe
when it reaches an internal
temperature that kills the
germs that make you sick.
CHILL
Refrigerate/freeze food
properly. Storing food at the
right temperature and time
can be just as important as
cooking it to the right
temperature.
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• The first step in preventing food poisoning is washing
your hands. Wash your hands with soap and water for at least
20 seconds before, during and after you prepare food.
• Remember to wash your utensils, cutting boards and
countertops with hot, soapy water.
• Rinse fresh fruit and vegetables under running water
before eating or cutting.
• Don’t wash meat, poultry or eggs.
• Use separate cutting boards, plates and knives when
preparing meat.
• When grocery shopping, keep raw meat, poultry and
seafood away from other foods in the cart.
• In the refrigerator, keep raw meat, poultry, seafood
and eggs away from other foods.
• Use a meat thermometer to ensure that the following
foods reach the appropriate temperatures.
• 145°F for whole cuts of beef, pork, veal and lamb
• 160°F for ground meats such as beef and pork
• 165°F for all poultry (chicken and turkey)
• 165°F for leftovers
• 145°F for fish or cook until flesh is opaque
• Keep your refrigerator at 40°F or lower.
• Refrigerate perishable food within 2 hours (if in the heat
of 90°F or higher, refrigerate within 1 hour).
• Defrost and thaw frozen foods in the refrigerator. Do not
leave items on the counter because bacteria can grow at
a rapid pace when kept at room temperature.
Important: Even if a food is cooked to the right temperature,
it can still get someone sick if it is not refrigerated within the
appropriate time frame.
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