Food Safety

Food safety involves knowing how to buy, prepare, and store food to prevent the spread of harmful bacteria that cause foodborne illnesses like Salmonella and E. coli.

General Safety Tips

  • Handwashing: Always wash your hands with warm water and soap before handling food and after touching raw meat, poultry, fish, or eggs.
  • Separate raw and cooked foods: Use separate cutting boards, utensils, and plates for raw and cooked foods to avoid cross-contamination.

Buying Food

  • Place refrigerated items (like meat, dairy, eggs, and fish) into your cart last. Keep them separate from produce and other ready-to-eat items.
  • If your drive home exceeds an hour, consider using a cooler to keep items fresh.
  • Check the expiration date on packaged meat, poultry, and fish. Avoid buying items with strange smells or appearances, even if still within the expiration date.
  • Check eggs for cleanliness and cracks before purchasing.

Avoid buying:

  • Fruit with damaged skin
  • Unpasteurized ciders or juices
  • Pre-stuffed fresh poultry

Refrigerating and Freezing

  • Set your fridge to 40°F (5°C) and your freezer to 0°F (–18°C) to keep food safe. Use a thermometer to monitor the temperature.
  • Store eggs in their original carton on a shelf, as refrigerator doors are often too warm.
  • Keep meat, poultry, and fish in separate plastic bags to avoid their juices contaminating other foods.
  • Freeze meat, poultry, or fish if they won’t be consumed within a few days.
  • Storage of deli meats: Unopened packages can last up to two weeks, but once opened, consume hot dogs within 1 week and deli meats within 3–5 days.

Preparing and Cooking Fruits & Vegetables

  • Cut away damaged sections of produce before washing or eating.
  • Wash all fruits and vegetables under running water to remove dirt, pesticide residue, and bacteria. Scrub firm produce with a clean brush.
  • Always wash melons before cutting to prevent bacteria transfer from the rind to the inside.
  • Dry produce with a clean towel or paper towel.

Preparing and Cooking Raw Meat, Poultry, Fish, and Eggs

  • Avoid washing raw chicken, as this spreads bacteria around the kitchen.
  • Thaw frozen meats in the fridge or microwave, not at room temperature, and cook them right after thawing.
  • Marinate meat, poultry, or seafood in the fridge and discard any leftover marinade.
  • Cook meat thoroughly:
    • Ground beef or poultry: No pink should remain.
    • Eggs: Cook until yolks and whites are firm; scrambled eggs should not be runny.
    • Avoid raw egg dishes like uncooked cookie dough or homemade eggnog. Use pasteurized eggs if a recipe requires raw eggs.

Use a meat thermometer to ensure food is cooked safely:

  • Poultry (whole, pieces, and ground): 165°F (74°C)
  • Steaks, roasts, and chops: 145°F (63°C), with a 3-minute rest period
  • Ground beef, veal, pork, and lamb: 160°F (71°C)
  • Fish: 145°F (63°C)
  • Egg dishes: 160°F (71°C)
  • Leftovers: At least 165°F (74°C)

Cleaning Up

  • Surface cleaning: Wipe down countertops with warm, soapy water.
  • Use hot, soapy water or a dishwasher to clean plates, utensils, and cutting boards.
  • Towels and dishrags: Opt for thinner dishrags that dry more quickly, and wash them often. Paper towels are a good alternative for preventing the spread of bacteria.
  • Cutting boards: Replace old boards with deep grooves, as these can harbor bacteria.
  • Regularly sanitize cutting boards, countertops, sinks, and garbage disposals.

Leftover Storage

  • Refrigerate leftovers within 2 hours of cooking.
  • Consume leftovers within 3–4 days or discard them.

For more safety information, including storage times and safe minimum cooking temperatures, visit FoodSafety.gov.