You can keep you and your family safer by remembering to:
- Clean. Wash hands, cutting boards, utensils, and countertops.
- Separate. Keep raw meat, poultry, and seafood separate from ready-to-eat foods.
- Cook. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.
- Chill. Keep your refrigerator below 40°F, and refrigerate food that will spoil.
- Report suspected illness from food to your local health department.
- Don’t prepare food for others if you have diarrhea or have been vomiting.
- Be especially careful when preparing food for children, pregnant women, those in poor health, and older adults.