Tips for safe food handling to avoid microbial foodborne illness (food poisoning)

Purchase

Do not buy precooked food that is stored adjacent to raw food, even if stored on ice.

Do not buy canned goods that are dented or cracked or have a bulging lid.

Storage

Make sure that meat and poultry products are refrigerated when purchased.

Use plastic bags to keep drippings from packages of meat and fish from contact with other foods.

Store perishable items in the refrigerator within 1 hour of purchase.

Maintain home refrigerator temperature between 32 and 40°F (0 and 4°C) and freezer temperature at ≤0°F (–18°C).

Freeze meat and poultry that will not be cooked within 48 hours.

Freeze tuna, bluefish, and mahi-mahi that will not be cooked within 24 hours; other fish can be stored in the refrigerator for 48 hours.

Do not store eggs on the refrigerator door (warmest part of the refrigerator).

Refrigerate cooked foods within 2 hours of preparation.

Divide leftovers into small portions, and store in shallow containers.

Reheat leftovers to 165°F (74°C).

Preparation

Wash hands with soap and water before food preparation and after handling raw meat, poultry, fish, and uncooked eggs.

Thaw frozen meats and fish in the refrigerator or microwave, not at room temperature.

Marinate foods in the refrigerator, not at room temperature.

Avoid contact of cooked foods with contaminated utensils, plates, or food preparation surfaces.

Wash utensils, plates, and cutting surfaces with soap and water after contact with raw meat, poultry, fish, or eggs.

Avoid contact of juices from uncooked meat, poultry, or fish with cooked foods or foods that will be eaten raw.

Thoroughly wash all fresh fruits and vegetables.

Avoid recipes using raw eggs.

Cooking^[1]

Use a meat thermometer to monitor internal cooking temperatures:

Cook fresh beef, veal, and lamb (eg, steaks, roasts, chops) to an internal temperature of 145°F (63°C), and rest for 3 minutes
Cook ground beef, pork, veal, and lamb to 160°F (71°C)
Cook ground poultry to 165°F (74°C)
Cook poultry to 165°F (74°C)
Cook fresh pork (eg, roasts, chops, raw ham) to 145°F (63°C), and rest for 3 minutes
Cook precooked ham packaged in USDA-inspected plants to 140°F (60°C); otherwise, cook to 165°F (74°C)
Cook fin fish until 145°F (63°C) or until flesh is opaque and separates easily with a fork
Cook shrimp, lobster, and crabs until flesh is pearly and opaque
Cook unshucked clams, oysters, and mussels until shells open during cooking; discard any that do not open
Cook shucked oysters, clams, and mussels until opaque and firm
Cook scallops until flesh is milky white or opaque and firm

Cook eggs until the yolk and white are firm.

Boil marinade from raw meat or fish before using it on cooked food.

Serving

Serve cooked products on clean plates with clean utensils.

Keep hot foods at 140°F (60°C) and cold foods below 40°F (4°C).

Never leave foods at room temperature longer than 2 hours (1 hour if the ambient temperature is >90°F [32°C]).

Use coolers and ice packs to transport perishable foods away from home.

USDA: United States Department of Agriculture.

Reference:

United States Department of Health and Human Services. Cook to a Safe Minimum Internal Temperature. www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature (Accessed on December 6, 2023).

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