To best prevent foodborne illnesses, follow the core safe food handling practices: clean, separate, cook, and chill
- Clean Always wash your hands with warm water and soap for at least 20 seconds before you begin food preparation
. Also, be sure to wash all tools, like cutting boards and knives, making sure they are clean and dry
- Separate Keep raw meat, poultry, seafood, and eggs away from other ingredients
. Do not use the same containers, plates, cutting boards, or utensils for raw items and other ingredients without washing with hot, soapy water between uses
- Cook Use a food thermometer to check the internal temperature of cooked dishes to ensure they are within the required range for each food type, as this helps kill harmful microorganisms
. Whole meats should be cooked to a temperature of 145°F, poultry to 165°F, and ground meat should reach 160°F to be safely edible
- Chill Keep refrigerator temperatures below 40°F (4°C) and freezers at 0°F (-17°C)
. Foods meant to be consumed later should be put in an air-tight container and kept in refrigerated conditions to slow down bacterial growth
