Food Safety — The Four Steps

CLEAN — Wash hands for 20 seconds with soap before handling food, after handling raw meat, after using the bathroom, after changing diapers, and before serving children. Wash cutting boards, dishes, utensils, and counters with hot soapy water after each task. Rinse fresh produce under running water.

SEPARATE — Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods. Use separate cutting boards for produce and raw protein. Store raw meat on the lowest shelf of the refrigerator so it cannot drip onto other food.

COOK — Cook foods to safe internal temperatures: ground meats to 160°F, poultry to 165°F, fish to 145°F, eggs until firm. Use a food thermometer for accuracy. Reheat leftovers to 165°F throughout.

CHILL — Refrigerate perishable foods within 2 hours (1 hour if temperature is above 90°F). Refrigerator at 40°F or below, freezer at 0°F or below. Thaw food in the refrigerator, in cold water, or in the microwave — never on the counter.

Per FoodSafety.gov; full practice table: Volume 1, Unit 4.