Did you know that each year, 1 in 6 Americans becomes sick from food poisoning – that’s 48 million people! Food poisoning can happen to anyone, but people with compromised immune systems are particularly at risk of serious complications from it. Preventing foodborne illness starts with following safe practices when handling, preparing, cooking, and storing food.

Preparing and Cooking Food

When preparing food, it’s crucial to remember to wash hands and surfaces, keep cooked and raw products separate, and keep food at the right temperature.

1. Wash your hands often, for at least 20 seconds with soap and warm or cold water, before, during, and after preparing food, and before eating

2. Avoid cross-contamination

• Keep raw meat products away from other foods in your grocery cart and bags
• Store raw meat products in sealed containers or secure wrapping in your refrigerator; make sure they’re separate from other foods while marinating
• Use separate cutting boards, knives, and plates for raw meat products and for produce
• Never put cooked meat on a surface that had raw meat

3. Cook to the right temperature: It’s helpful to use a food thermometer to ensure that your meat reaches a safe, germ-killing temperature

• Whole cuts of beef, veal, lamb, pork, and ham: 140°F
• Fish: 140°F
• Ground meats (beef, pork, etc.): 160°F
• Poultry (chicken, turkey, etc.): 165°F
• Leftovers and casseroles: 165°F

4. After food preparation, wash all utensils, cutting boards, and countertops with warm, soapy water and a kitchen cleaner

5. Rinse fresh produce under running water

Storing and Preserving Food

Storing food is all about preventing the growth of microorganisms. The range from 40°F to 140°F is considered the “danger zone” for bacteria growth in food.

6. Keep your refrigerator at 40°F or below and your freezer at 0°F

7. Refrigerate all food within 2 hours, or 1 hour if it’s been exposed to temperatures of 90°F or above

8. Speed up refrigeration by putting warm or hot foods into small containers

9. Thaw frozen food in the refrigerator, in cold water, or in the microwave, rather than on the counter

10. Throw food out before it spoils; consult this CDC chart to learn how long certain foods can last

The Golden Rule

11. When in doubt, throw it out!

One final key tip: if something seems off, don’t test it! You can’t always tell food is spoiled or unsafe by taste or smell. We’re brought up not to waste food, but safety in food preparation is the most important part of any meal.