Food Safety at Home: Tips & Recalls

The U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) recommend four basic steps for food safety: Clean, Separate, Cook and Chill.

Clean: Start With Clean Hands and Surfaces
Handwashing is one of the simplest ways to prevent the spread of germs. Before preparing food, after handling raw meat and poultry, and before eating, wash your hands with soap and water for at least 20 seconds.

Keep your kitchen clean, too. Wash cutting boards, utensils, dishes and countertops with hot, soapy water after preparing food. Rinse fresh fruits and vegetables under running water before eating, cutting or cooking them. Use a clean produce brush to scrub firm produce when needed. A clean kitchen helps stop germs before they have a chance to spread.

Remember these important tips:

• Wash your hands before, during and after preparing food.
• Clean kitchen surfaces and utensils between tasks.
• Rinse produce under running water, even if you plan to peel it.
• Do not wash raw chicken or other raw meat. Water can splash harmful germs onto nearby surfaces and other foods.

Separate: Keep Raw Foods Away From Ready-to-Eat Foods
Cross-contamination happens when harmful germs spread from one food or surface to another. For example, juices from raw chicken can contaminate lettuce if they come into contact with each other.

Prevent cross-contamination by keeping raw meat, poultry, seafood and eggs separate from foods that will be eaten without further cooking.

Here are a few ways to keep foods separate:

• Use separate cutting boards for raw meat and produce.
• Keep raw meat, poultry and seafood in separate bags from other groceries.
• Store raw meat in sealed containers or leakproof packaging on the bottom shelf of the refrigerator.
• Never place cooked food on a plate that previously held raw meat unless the plate has been washed.
• Wash your hands and utensils after handling raw animal products.

Keeping foods separate during shopping, storage and preparation can help prevent harmful germs from reaching the foods you are ready to eat.

Cook: Use a Food Thermometer
Food may look fully cooked on the outside while remaining unsafe in the center. Color, texture and appearance alone cannot reliably tell you whether food has reached a safe internal temperature.

Use a food thermometer to check the thickest part of the food, avoiding bones when possible. Follow these minimum internal temperature guidelines:

• 165°F: All poultry, including chicken and turkey, and leftovers being reheated.
• 160°F: Ground beef, pork, lamb and other ground meats.
• 145°F: Whole cuts of beef, pork, lamb and veal, followed by a three-minute rest; fish and other finfish.
• Eggs: Cook until both the yolk and white are firm. Egg dishes should reach 160°F.

A food thermometer is a useful kitchen tool that takes the guesswork out of cooking. Keep one handy and check temperatures before serving.

Chill: Refrigerate Food Promptly
Harmful bacteria can multiply quickly when perishable foods remain at room temperature. Proper refrigeration slows bacterial growth and helps keep food safe.

Follow these cold-storage basics:

• Keep your refrigerator at 40°F or below and your freezer at 0°F.
• Refrigerate or freeze perishable foods, prepared dishes and leftovers within two hours.
• When outdoor temperatures are above 90°F, refrigerate perishable foods within one hour.
• Divide large amounts of leftovers into shallow containers so they cool more quickly.
• Thaw frozen foods in the refrigerator, in cold water or in the microwave — never on the counter.

Make Food Safety Part of Your Routine
Planning ahead makes chilling easier. If you’re preparing meals for the week, refrigerate what you’ll eat soon and freeze the rest promptly. Food safety doesn’t have to be complicated. Small, consistent actions can make a meaningful difference in your kitchen. The next time you prepare a meal, remember the four steps: Clean, Separate, Cook and Chill. Wash your hands, prevent cross-contamination, check cooking temperatures and refrigerate food promptly.