Hand washing is one of the most important things you can do to prevent food poisoning. Wash your hands for 20 seconds with soap and running water. Scrub the backs of your hands, between your fingers, and under your nails.
Wash fruits and vegetables before peeling. Germs can spread from the outside to the inside of fresh produce as you cut or peel. Do not wash raw meat, poultry, or eggs. Washing these foods can actually spread germs because juices may splash onto your sink or counters.
Use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs. Clean with hot, soapy water or in dishwasher (if dishwasher-safe) after each use.
Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a temperature hot enough to kill germs.
Safe Minimum Cooking Temperatures
All poultry, including ground: 165°F
Ground beef, pork, lamb, and veal: 160°F
Beef, pork, lamb, and veal chops, roasts and steaks: 145°F (let rest 3 minutes before serving)
Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. Lower wattage means longer cooking time.
Follow recommended cooking and standing times, to allow for additional cooking after microwaving stops. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.
When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.
Keep your refrigerator between 40˚F and 32˚F, and your freezer at 0˚F or below.
Refrigerate fruits, vegetables, milk, eggs, and meats within 2 hours. (Refrigerate within 1 hour if the temperature outside is above 90ºF.)
Divide warm foods into several clean, shallow containers so they will chill faster.
Store raw meat on the bottom shelf away from fresh produce and ready-to-eat food.
Throw out foods left Unrefrigerated for over 2 hours.
Thaw or marinate foods in the refrigerator.
Computer or mobile devices
Stay up to date on food recalls a foodsafety.gov/recalls-and-outbreaks.