Foodborne illness can begin before food ever reaches the stove. Keeping hands, utensils, surfaces, and raw foods properly separated greatly reduces the chance that harmful microorganisms will spread through the kitchen. Source: https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling Cross-contamination Raw meat, poultry, seafood, and eggs can carry harmful microorganisms. Keep them and their juices away from cooked foods and foods that will be eaten without further cooking. Separate raw animal foods from ready-to-eat foods while shopping, storing, preparing, and serving them. Do not place cooked food back onto an unwashed plate or surface that previously held raw meat, poultry, seafood, or eggs. Source: https://www.fda.gov/food/people-risk-foodborne-illness/separating-food-food-safety-moms-be Handwashing Wash your hands with soap and running water for at least 20 seconds before preparing food and after handling raw meat, poultry, seafood, eggs, garbage, pets, or using the bathroom. Clean hands reduce the chance that microorganisms will be transferred from your hands to food, utensils, or kitchen surfaces. Source: https://www.fda.gov/food/people-risk-foodborne-illness/cleaning-food-safety-moms-be Cutting boards, knives, counters, sponges, and towels Wash cutting boards, dishes, knives, utensils, and countertops with hot soapy water after preparing each food item, especially after they contact raw meat, poultry, seafood, or eggs. If possible, use separate cutting boards for raw animal foods and produce or other ready-to-eat foods. Kitchen towels, dishcloths, and sponges can also spread contamination. Keep reusable towels and cloths clean and allow them to dry properly between uses. Source: https://www.fda.gov/food/people-risk-foodborne

Proper cooking and cold storage are two of the most important defenses against foodborne illness. A food thermometer is more reliable than color, texture, or cooking time alone. Safe internal temperatures Use a food thermometer to verify that food reaches a safe internal temperature. Beef, pork, veal, and lamb steaks, chops, and roasts: 145°F (63°C), followed by a 3-minute rest. Ground beef, pork, veal, and lamb: 160°F (71°C). All poultry, including chicken, turkey, and ground poultry: 165°F (74°C). Egg dishes: 160°F (71°C). Fish: 145°F (63°C). Leftovers and casseroles: 165°F (74°C). Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart Using a food thermometer Insert the thermometer into the thickest part of the food. Avoid touching bone, the pan, or large areas of fat because these can give misleading readings. For thin foods, inserting the thermometer from the side can make it easier to reach the center. Large or irregular foods should be checked in more than one location. Do not assume food is safe because it looks done. Color and texture are not reliable indicators of whether harmful bacteria have been destroyed. Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers Refrigerator and freezer temperatures Keep your refrigerator at 40°F (4°C) or below. Keep your freezer at 0°F (-18°C) or below. An appliance thermometer is useful because the refrigerator's built-in setting does not necessarily tell you its actual temperature. Do not pack a refrigerator so tightly that cold air cannot circulate. Source: https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely The food-safety “danger zone” Bacteria can grow rapidly between 40°F and 140°F (4.4°C–60°C). This temperature range is commonly called the danger zone. Keep cold foods at 40°F or below and hot foods at 140°F or above whenever they are being held for serving. Source: https://ask.fsis.usda.gov/article/What-is-the-Danger-Zone How long can food sit at room temperature? Perishable food should generally not remain at room temperature for more than 2 hours. If the surrounding temperature is above 90°F (32°C), such as at an outdoor summer gathering, that limit becomes 1 hour. Food that has remained in the danger zone longer than these limits should generally be discarded rather than refrigerated for later use. Source: https://ask.fsis.usda.gov/article/What-is-the-2-Hour-Rule-with-leaving-food-out Leftovers Refrigerate leftovers promptly instead of leaving them on the counter for an extended period. Large quantities should be divided into smaller or shallow containers so they cool more quickly. Most refrigerated cooked leftovers should generally be eaten within 3 to 4 days or frozen for longer storage. When reheating leftovers, heat them to an internal temperature of 165°F (74°C). Soups, sauces, and gravies should be reheated to a boil. Sources: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety https://ask.fsis.usda.gov/article/How-do-I-reheat-leftover-take-out-food Cooling hot food Hot food does not need to sit on the counter until it reaches room temperature before refrigeration. Large pots or deep containers can cool slowly enough for bacteria to multiply. Divide large amounts of food into shallow containers so heat can escape more quickly, then refrigerate them promptly. Source: https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety Thawing food safely Do not thaw perishable food by leaving it on the kitchen counter. Three standard safe thawing methods are: Refrigerator thawing. Cold-water thawing. Microwave thawing. Food thawed in cold water or in a microwave should generally be cooked promptly. Keep food sealed when using the cold-water method. Sources: https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety https://ask.fsis.usda.gov/article/How-do-you-thaw-leftovers-safely Basic rule Cook food to a verified safe temperature, keep cold food cold, refrigerate perishables promptly, and do not use taste or appearance to decide whether improperly stored food is safe.

Some foods carry risks that are not obvious from appearance or smell. Rice, eggs, seafood, flour, sprouts, and other foods require particular care because certain bacteria or toxins can survive ordinary preparation or multiply rapidly when food is stored incorrectly. Rice and pasta: do not eat rice that has been left out Cooked rice should not be treated as harmless just because it contains no meat. Rice can contain spores of Bacillus cereus. These spores can survive cooking. If cooked rice is then left at room temperature, the bacteria can multiply and may produce toxins. Some of those toxins are heat-stable, meaning reheating the rice may not make it safe again. Food poisoning from Bacillus cereus can cause nausea, vomiting, abdominal cramps, or diarrhea. The vomiting form can begin within only a few hours after contaminated food is eaten. The same organism can also occur in pasta and other starchy foods. FDA notes that Bacillus cereus and its spores are commonly detected in foods including rice and pasta. Do not eat cooked rice or pasta that has been sitting at room temperature for hours, and especially do not eat rice that has been left out overnight or for days. Refrigerate cooked rice promptly rather than leaving it on the counter to cool for a long period. If rice has been improperly stored, reheating it until it is steaming does not necessarily eliminate toxins that may already have formed. Sources: https://www.cdc.gov/mmwr/preview/mmwrhtml/00025744.htm https://www.fda.gov/food/laboratory-methods-food/bam-quantitative-analysis-cereulide-food-products Eggs Raw and undercooked eggs can carry harmful bacteria such as Salmonella. Foods containing raw or lightly cooked eggs can therefore create a foodborne-illness risk. Cook egg dishes to 160°F (71°C). For recipes that will remain raw or only lightly cooked, such as some dressings, sauces, desserts, or eggnog, use pasteurized eggs or pasteurized egg products. Keep eggs refrigerated and avoid eating raw cookie dough or batter simply because the eggs appear fresh. Source: https://www.fda.gov/food/people-risk-foodborne-illness/what-you-need-know-about-egg-safety Ground meat versus whole cuts Ground meat requires different handling from an intact steak or roast. Bacteria on the surface of an intact piece of meat are generally exposed directly to heat during cooking. Grinding mixes the exterior throughout the meat, potentially moving bacteria into the center. For this reason, USDA recommends: Whole beef, pork, veal, and lamb steaks, chops, and roasts: 145°F (63°C), followed by a 3-minute rest. Ground beef, pork, veal, and lamb: 160°F (71°C). Ground poultry: 165°F (74°C). Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart Seafood and shellfish Buy seafood that has been kept properly refrigerated or displayed on fresh ice. Refrigerate seafood promptly after purchase. FDA recommends storing seafood at 40°F (4°C) or below and using refrigerated seafood within about two days, or freezing it for longer storage. Most seafood should be cooked to 145°F (63°C). Fish flesh should become opaque and separate easily with a fork. Shrimp, scallops, crab, and lobster should become firm and opaque. Clams, mussels, and oysters should open during cooking; discard shellfish that do not open. Raw or undercooked seafood carries additional risk, particularly for pregnant people, older adults, young children, and people with weakened immune systems. Source: https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely Raw flour and raw dough Flour is a raw agricultural product. Grinding grain into flour does not kill bacteria that may have contaminated the grain in the field or during processing. Raw flour has been associated with illnesses caused by organisms including E. coli and Salmonella. Do not eat raw flour, uncooked batter, or raw dough. This includes tasting cookie dough, cake batter, homemade pizza dough, or other uncooked flour mixtures. Cooking or baking is what makes ordinary raw flour products safer to eat. Source: https://www.fda.gov/consumers/consumer-updates/flour-raw-food-and-other-safety-facts https://www.fda.gov/food/buy-store-serve-safe-food/handling-flour-safely-what-you-need-know Raw sprouts Sprouts such as alfalfa, clover, radish, mung bean, and broccoli sprouts deserve special attention. Sprouts are grown under warm, humid conditions—the same kind of conditions that allow bacteria to multiply. If the seed is contaminated, bacteria can grow to high levels during sprouting and may be difficult to remove by washing. FDA identifies organisms including Salmonella, Listeria, and E. coli as concerns. Raw sprouts have repeatedly been associated with foodborne-illness outbreaks. People at increased risk from foodborne illness should be especially cautious about eating raw or lightly cooked sprouts. Source: https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely Mold: when can food be saved? Visible mold can extend below the surface of food, particularly in soft or moist foods. Soft foods such as bread, cooked leftovers, soft fruit, yogurt, soft cheese, jams, and similar foods should generally be discarded when mold is present rather than merely cutting away the visible spot. Some firm foods, such as certain hard cheeses and firm vegetables, may sometimes be salvageable by cutting well beyond and beneath the moldy area. When you are uncertain what type of food or mold you are dealing with, discarding the food is the safer choice. Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-foods Food can be dangerous even when it smells normal Smell is useful for detecting some forms of spoilage, but it is not a reliable test for pathogenic bacteria or toxins. Food that looks, smells, and tastes normal can still contain microorganisms capable of causing illness. Do not taste questionable food to determine whether it is safe. Storage time, temperature, contamination, and handling history are more important safety indicators than smell alone. This is especially important with foods such as improperly stored rice: dangerous bacterial growth or toxin production does not have to announce itself with an obvious bad smell. Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/keep-food-safe-food-safety-basics

Some food-safety risks depend less on the recipe itself and more on the situation: who is eating, how food is stored, whether refrigeration was interrupted, or whether a food was preserved in a way that can allow dangerous toxins to form. Pregnant people, older adults, young children, and people with weakened immune systems Some people are more likely to become seriously ill from foodborne pathogens. Higher-risk groups include pregnant people, adults age 65 and older, children younger than 5, and people whose immune systems are weakened by disease or medical treatment. People in these groups should be especially cautious about raw or undercooked meat, poultry, seafood, eggs, unpasteurized milk and juice, certain soft cheeses made with unpasteurized milk, raw sprouts, and other foods known to carry increased risk. Source: https://www.cdc.gov/food-safety/about/people-with-a-higher-risk-for-food-poisoning.html Food allergies and cross-contact Food-allergen safety is different from bacterial cross-contamination. Cross-contact happens when an allergen is unintentionally transferred from one food, utensil, surface, fryer, cutting board, or container to another food. Even a small amount of an allergen can cause a serious reaction in some people. Clean utensils, equipment, and preparation surfaces carefully. Keep allergen-containing ingredients separated when preparing food for someone with a known allergy. Do not assume that removing a visible ingredient makes a dish safe if the food has already contacted that allergen. Source: https://www.fda.gov/food/food-labeling-nutrition/food-allergies Canning and botulism Improper home canning can create conditions in which Clostridium botulinum grows and produces botulinum toxin. This toxin can cause botulism, a rare but potentially fatal illness that affects the nervous system. Low-acid foods such as vegetables, meat, poultry, seafood, and some mixtures generally require pressure canning using a scientifically tested process. Boiling-water canning is not sufficient for many low-acid foods. Never taste food from a jar that is bulging, leaking, spurting liquid, cracked, unusually pressurized, or otherwise suspicious. Botulinum toxin cannot be detected by smell, taste, or appearance. Use tested recipes and processing methods from reliable sources rather than improvising canning times, pressures, or ingredient ratios. Sources: https://www.cdc.gov/botulism/about/index.html https://nchfp.uga.edu/how/can/general-information/ Garlic in oil and other low-oxygen foods Garlic, herbs, or vegetables stored in oil can create a low-oxygen environment where Clostridium botulinum may grow if the mixture is handled improperly. Homemade garlic-in-oil mixtures should not simply be stored at room temperature. Keep homemade mixtures refrigerated and follow tested food-preservation guidance. When in doubt, discard old or improperly stored oil mixtures. Source: https://nchfp.uga.edu/how/preserve/acidified-foods/garlic-in-oil/ Food date labels: “best by,” “sell by,” and “use by” Many food date labels are primarily about quality rather than food safety. “Best if used by” generally refers to when the product is expected to have its best flavor or quality. “Sell by” is commonly used for inventory management. A date passing does not automatically mean that every food has become unsafe. However, storage conditions, type of food, signs of spoilage, and food-safety guidance still matter. Perishable food should not be kept indefinitely just because it looks normal. Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-product-dating Power outages A closed refrigerator will generally keep food cold for about 4 hours during a power outage. A full freezer can generally hold a safe temperature for about 48 hours if the door remains closed. A half-full freezer may hold temperature for about 24 hours. When power returns, evaluate perishable food based on how warm it became and how long it was above safe refrigeration temperatures. Do not taste food to determine whether it is safe. When in doubt, throw it out. Source: https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage Picnics, cookouts, and packed lunches Perishable food needs temperature control outside the home just as it does in the refrigerator. Use insulated coolers with enough ice or cold packs to keep food at 40°F (4°C) or below. Keep coolers out of direct sunlight and open them as little as possible. Do not leave perishable food sitting outdoors for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Keep raw meat and poultry separated from ready-to-eat foods. Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-safety-while-hiking-camping-boating Restaurant and takeout leftovers Takeout and restaurant food should be treated like other perishable food. Refrigerate leftovers within 2 hours of receiving or serving the food, or within 1 hour if it is exposed to temperatures above 90°F (32°C). Store leftovers in shallow containers when possible. Use refrigerated leftovers within about 3 to 4 days and reheat them to 165°F (74°C). Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety When food smells fine but may still be unsafe Foodborne pathogens do not always change the smell, taste, or appearance of food. Food can look completely normal and still contain harmful bacteria or toxins. This is why storage time and temperature matter so much. Do not use smell or a small taste as the deciding test for food that has been left unrefrigerated too long, improperly canned, thawed incorrectly, or otherwise stored under unsafe conditions. When should food simply be discarded? Discard food when its safety cannot reasonably be established. Examples include: Perishable food left in the temperature danger zone beyond recommended time limits. Cooked rice or pasta left out for many hours or overnight. Food from a refrigerator that became too warm for too long during a power outage. Food in damaged, swollen, leaking, or suspicious home-canned containers. Food with mold when the type of food is not one that can safely be trimmed. Food contaminated by raw meat juices when it will not receive adequate cooking. Food with an unknown storage history. When the potential consequence is food poisoning, saving a few dollars worth of food is usually not worth the risk. The safest general rule is simple: When in doubt, throw it out. Source: https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety