Food Safety

There are a number of 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 and fresh fruits and vegetables.

Use a food thermometer. Check thermometer instructions to make sure you use it properly. Recommended minimum internal temperatures to kill bacteria are:
- All poultry (whole bird, breasts, legs, thighs, wings, organ meats and ground poultry): 165 degrees Fahrenheit (75 Celsius)
- 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.