The Partnership for Food Safety Education lists four basic steps to help prevent foodborne illness: Clean, Cook, Chill and Separate.
Clean, Separate, Cook, Chill – Fight Bac Fact Sheet
- Clean (video)- Illness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, and cutting boards. Remember, clean hands and surfaces, not meat and poultry!
- Cook (video): The only way to know food has been cooked to a safe internal temperature is to use a food thermometer.
- Safe Temperature Cooking Chart (English)
- Safe Temperature Cooking Chart (Spanish)
- Chill (video): Keep cold foods cold. Thaw meat in the refrigerator, never on the counter. Marinade food in the refrigerator, not on the counter.
- Chill fact sheet
- Cold storage chart
- How Long Can I keep it?
- Safe Thawing (English) (En Español)
- Separate (video): Separate raw meats from ready to eat foods like fruits and vegetables.
- Separate fact sheet
For even more video learning, the University of Wisconsin Extension FoodWIse program has multi-language videos on topics like safe handling of leftovers, food product dating, and much more!
Review the basic four steps to keep you and your family food-safe. Stay well and food-safe, Barb
