STEP 1: CLEAN FOOD SAFETY QUICK TIPS Lather up Eat clean Rules for tools Before eating, wash your Rinse fruits and veggies Wash cutting boards, knives, hands with soap and running under running water. Slicing and other cooking utensils water for at least 20 seconds. or dicing? Scrub ‘em anyway– in hot, soapy water or the Count to 20 slowly or sing germs can jump from rinds to dishwasher after each use. the “Happy Birthday” song to the insides during cutting and yourself twice. peeling. Create a safe Clean it before you cooking space crack it open Find more Quick Tips on the 4 Steps to Food Wash countertops, cooking Wash food packaging, Safety: Clean, Separate, Cook, Chill at surfaces, and insides of the especially lids of cans and www.fda.gov/food refrigerator, freezer, and jars, before opening. microwave frequently with hot, soapy water. EVERYDAY FOOD SAFETY July 2018 STEP 2: SEPARATE FOOD SAFETY QUICK TIPS No touching Put a lid on it No yolking around Raw meat, poultry, seafood, Place raw meats in sealed Storing eggs on the fridge eggs, and flour should never containers or plastic wrap on door can expose them to come into contact with lower shelves of the fridge or uneven temperatures. Keep produce or any food that is freezer. them on lower shelves ready-to-eat—keep them instead, in their original separate while shopping, carton. storing, and cooking. Double up Serve it safely If you can, use a separate set When grilling, barbecuing, or Find more Quick Tips on the 4 Steps to Food of cooking tools for raw meat, cooking meat, use different Safety: Clean, Separate, Cook, Chill at poultry, seafood, eggs, and flour. If plates for raw and cooked www.fda.gov/food you can’t, wash them thoroughly meat. in hot, soapy water between cooking with produce and cooking with meats, eggs, or flour. EVERYDAY FOOD SAFETY July 2018 STEP 3: COOK FOOD SAFETY QUICK TIPS Heat it before you eat it Doughs are don’ts Use a food thermometer to check that your food has reached a safe temperature. Eggs and flour are not safe to 145 °F for seafood eat unless fully cooked. 145 °F with a 3-minute rest time for beef, pork, and ham 160 °F for ground meat, meat mixtures, and egg dishes 165 °F for poultry, microwaved foods, and reheated leftovers Turn the tables Dish it out When microwaving, make When eating at restaurants, Find more Quick Tips on the 4 Steps to Food sure to rotate food to allow for avoid foods that contain raw Safety: Clean, Separate, Cook, Chill at even heating. Always follow or undercooked egg, meat, www.fda.gov/food directions for cooking and poultry, or seafood. Ask the standing time. server if you aren’t sure. EVERYDAY FOOD SAFETY July 2018 STEP 4: CHILL FOOD SAFETY QUICK TIPS Check the App Shop, and don’t stop Keep your cool USDA FoodKeeper can tell At the grocery store, pick up Chill groceries, leftovers, and you how long foods and perishable foods last and take food delivery items within 2 drinks are safe to keep in the them straight home. hours, or 1 hour if exposed to refrigerator or freezer. temperatures above 90 °F. Use an appliance thermometer to set fridge to 40 °F or below and freezer at 0 °F or below. Let it breathe Stay chill Leave space for air to circulate If bringing cold foods on-the- Find more Quick Tips on the 4 Steps to Food between containers in your go, pack them with ice in an Safety: Clean, Separate, Cook, Chill at fridge and freezer. insulated container. www.fda.gov/food EVERYDAY FOOD SAFETY July 2018.