Food Safety Basics at Home: Clean, Separate, Cook, Chill

Foodborne illness affects millions of people each year, and most cases are preventable with a few habits. You do not need a laboratory kitchen. You need to remember four words used by food safety agencies: clean, separate, cook and chill. This guide explains each, along with the temperatures and times that matter. It is general guidance; follow local rules where you live.

Clean

• Wash your hands with soap and warm water for at least 20 seconds before cooking, after handling raw meat, poultry, seafood or eggs, after using the bathroom and after touching pets.
• Wash cutting boards, knives, countertops and utensils with hot, soapy water after each use. Sanitize boards occasionally with a diluted bleach solution (1 tablespoon unscented bleach per gallon of water) and rinse.
• Rinse fruits and vegetables under running water, even if you plan to peel them. Do not wash raw meat or poultry; it splashes bacteria around your kitchen.
• Replace sponges often, and wash dish towels frequently.

Separate

Cross-contamination happens when bacteria from raw foods spread to ready-to-eat foods.

• Use one cutting board for raw meat, poultry and seafood and another for produce and bread.
• In your shopping cart and bags, keep raw meat apart from vegetables.
• In the fridge, store raw meat on the lowest shelf in a container or on a plate so juices cannot drip onto other foods.
• Never put cooked food on a plate that held raw meat.
• Do not reuse raw marinade as a sauce unless you boil it first.

Cook

Color is not a reliable sign of doneness. Use an instant-read thermometer, inserting it into the thickest part without touching bone. Common safe minimum internal temperatures are:

• Poultry (chicken, turkey, duck), ground poultry and leftovers: 165°F (74°C). A whole roast chicken should be checked in the thigh.
• Ground beef, pork, lamb and veal, sausage: 160°F (71°C). See tater tot hotdish.
• Whole cuts of beef, pork, lamb and veal: 145°F (63°C) followed by a three-minute rest.
• Fish and shellfish: 145°F (63°C), or until the flesh is opaque and flakes easily.
• Eggs: cook until the white and yolk are firm, as in a fully set Spanish tortilla.

For more detail, see our internal temperature guide. Bring soups and sauces to a rolling boil when reheating, such as when you reheat chicken pho broth.

Chill

Bacteria multiply fastest between 40°F and 140°F (4°C and 60°C), called the danger zone.

• Set your refrigerator to 40°F (4°C) or below and your freezer to 0°F (-18°C). Use an appliance thermometer to check.
• Refrigerate perishable foods within two hours, or within one hour if the temperature is above 90°F (32°C).
• Cool large batches in shallow containers.
• Thaw food in the refrigerator, in cold water (changing the water every 30 minutes) or in the microwave if you will cook it right away. Never thaw on the counter.
• Marinate in the refrigerator, not on the counter.

Leftovers

Most cooked leftovers keep three to four days in the refrigerator. Freeze what you will not eat in time. Reheat leftovers to 165°F (74°C). If you are unsure whether food is safe, throw it out. A smell test is not reliable, because many harmful bacteria do not change the smell or look of food.

Higher-risk groups

Young children, older adults, pregnant people and people with weakened immune systems are more vulnerable to foodborne illness. They should avoid raw or undercooked eggs, meat, fish and shellfish, unpasteurized milk and juices, and certain soft cheeses unless advised otherwise by a health professional.

Allergens

Food safety includes allergen safety. Read labels, clean surfaces and utensils thoroughly, and avoid sharing utensils between allergen and allergen-free dishes. See our Nutrition & Allergy Disclaimer.

Quick checklist

1. Wash hands, surfaces and produce.
2. Keep raw and cooked foods separate.
3. Cook to the right temperature with a thermometer.
4. Chill leftovers within two hours.
5. When in doubt, throw it out.

If you are new in the kitchen, start with our beginner recipes and read knife basics for safe cutting. Also see the General Food Disclaimer. This article is not professional food-safety advice; consult your local food safety authority for rules in your area.