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Food Safety

There are several things you can do to avoid getting sick from what you eat at home.

Before You Prepare Food

  • Wash your hands. If children are helping you, make sure they wash their hands as well.
  • Wash counters and cooking tools with hot, soapy water before and after preparing foods.
  • Separate raw meats from other foods to avoid the spread of any germs they may contain while raw.
  • Use separate cutting boards for:
    • Raw meat
    • Poultry (chicken, turkey, duck, and other birds)
    • Fish
    • Fresh and fresh fruits and vegetables

Cooking

  • Use a food thermometer. Check thermometer instructions to make sure you use it properly. Recommended minimum internal temperatures to kill bacteria are:
    • All shell eggs or foods containing shell eggs: 145 degrees Fahrenheit (62.8 Celsius)
    • All poultry (whole bird, breasts, legs, thighs, wings, organ meats, and ground poultry): 165 degrees F (75 C)
    • Ground meats: 160 F (70 C)
    • Whole cuts (steaks, chops, and roasts) of beef, pork, veal, and lamb: 145 F (62 C)
    • Fish and shellfish: 145 F (62 C)
    • Leftovers: 165 F (75 C)
  • Check for signs that meat and poultry are cooked all the way through on the inside.
    • Red meat should be brown or gray inside.
    • Poultry juices should run clear.
    • Fish should flake with a fork.
  • Keep hot foods hot.
  • Cool down and refrigerate leftovers within two hours or throw them out.

Additional Resources

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