Keep It Clean
Wash your hands thoroughly before handling food and regularly clean surfaces and utensils. This reduces the risk of spreading harmful bacteria.
Separate to Avoid Cross-Contamination
Use different cutting boards for raw meat and vegetables. Store raw foods below cooked items in the fridge to prevent drips.
Cook to the Right Temperature
Use a food thermometer to ensure meats reach a safe internal temperature. Proper cooking kills harmful microorganisms.
- Chicken and poultry: 165°F (74°C)
- Ground meats: 160°F (71°C)
- Beef, pork, lamb: 145°F (63°C) with rest time
Store Food Properly
Refrigerate perishable items promptly and use leftovers within recommended timeframes. Keep your fridge at or below 40°F (4°C).
When in Doubt, Throw It Out
If you’re unsure about the safety of any food, it’s best to discard it. Preventing foodborne illness is worth the caution.