Four Rules to Remember
When making a meal, it’s crucial to practice safe food handling and storage to prevent food-borne illness. The four basics of food safety are, according to the USDA: clean, separate, cook, and chill. Here, we break down these basics so you can prepare and enjoy food with peace of mind.
1. Clean
When to Wash
First, it’s important to keep things clean. Wash your hands with plain soap and water for at least 20 seconds before and after preparing food.
To prevent the spread of germs, you should also wash your hands after:
• Handling raw meat
• Using your phone
• Petting an animal
• Coughing or sneezing
In addition to your hands, rinse fresh fruits and veggies before use, and clean any surfaces before using them for prep. Serve food on clean plates, using clean utensils and washed hands.
2. Separate
Avoiding Cross-Contamination
Raw meat can house harmful bacteria that can cause food-borne illness. Cross-contamination occurs when this bacteria is spread to other foods through direct contact with the raw meat or surfaces and utensils used to prepare it. You can avoid cross-contamination by separating raw meat from other foods, and never using the same cutting board, plate, or utensils for another ingredient. Thoroughly clean all surfaces and utensils that have come into contact with raw meat immediately after you’re done using them.
3. Cook
Taking Temperature
Properly heating raw meat to a high enough temperature can destroy harmful bacteria and ensure it is safe to eat. Use a food thermometer, inserted into the thickest part of the cooked meat, to make sure it has reached the safe minimum temperature before removing from heat and serving.
Beef, Pork,
Ham, & Lamb
145°
Fish & Shellfish
145°
Ground
Meats
160°
Eggs
160°
Poultry
165°
Leftovers
165°
4. Chill
Safe Storage
Food safety isn’t just for during prep. It should also be practiced when storing perishable foods to avoid the “temperature danger zone” – between 40° and 140° – which refers to the range at which bacteria multiplies the fastest.
Here’s how to practice the fourth basic rule, “chill”:
• Refrigerate perishable foods within two hours of preparation
• Store leftovers in shallow containers or wrapped in airtight packaging
• Eat leftovers within three to four days, or freeze for three to four months
