DG TipSheet No. 23

October 2012

USDA is an equal opportunity 

provider and employer.

 

United States

Department of Agriculture

Center for Nutrition

Policy and Promotion

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be food safe 

10 tips to reduce the risk of foodborne illness

A critical part of healthy eating is keeping foods safe. Individuals in their own homes can 

reduce contaminants and keep food safe to eat by following safe food handling practices. Four basic food 

safety principles work together to reduce the risk of foodborne illness—Clean, Separate, Cook, and 

Chill. These four principles are the cornerstones of Fight BAC!®, a national public education campaign 

to promote food safety to consumers and educate them on how to handle and prepare food safely.

Go to www.ChooseMyPlate.gov for more information.

Go to www.fsis.usda.gov for food safety information.

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tips

Nutrition 

Education Series

Fruits Grains

Vegetables Protein

Dairy

CLEAN

wash hands with soap and water

Wet hands with clean running water and apply soap. 

Use warm water if it is available. Rub hands together to 

make a lather and scrub all parts of the hand for 20 seconds. 

Rinse hands thoroughly and dry using a clean paper towel. 

If possible, use a paper towel to turn off the faucet.

sanitize surfaces 

Surfaces should be washed with hot, soapy water. 

A solution of 1 tablespoon of unscented, liquid 

chlorine bleach per gallon of water can be used to sanitize 

surfaces.

clean sweep refrigerated foods 

once a week

At least once a week, throw out refrigerated foods 

that should no longer be eaten. Cooked leftovers should be 

discarded after 4 days; raw poultry and ground meats, 1 to 

2 days.

keep appliances clean

Clean the inside and the outside of appliances. 

Pay particular attention to buttons and handles 

where cross-contamination to hands can occur.

rinse produce 

Rinse fresh vegetables and fruits 

under running water just before 

eating, cutting, or cooking. Even if you 

plan to peel or cut the produce before 

eating, it is important to thoroughly rinse 

it first to prevent microbes from transferring 

from the outside to the inside of the produce.

SEPARATE

 separate foods when shopping Place raw seafood, meat, and poultry in plastic bags. 

Store them below ready-to-eat foods in your refrigerator.

 

separate foods when preparing 

and serving

 Always use a clean cutting board for fresh produce and 

a separate one for raw seafood, meat, and poultry. Never 

place cooked food back on the same plate or cutting board 

that previously held raw food.

COOK AND CHILL

use a food thermometer when cooking A food thermometer should be used to ensure that food 

is safely cooked and that cooked food 

is held at safe temperatures until eaten.

cook food to safe internal temperatures

One effective way to prevent illness is to check the 

internal temperature of seafood, meat, poultry, and egg 

dishes. Cook all raw beef, pork, lamb, and veal steaks, chops, 

and roasts to a safe minimum internal temperature of 145 °F. 

For safety and quality, allow meat to rest for at least 3 minutes 

before carving or eating. Cook all raw ground beef, pork, lamb, 

and veal to an internal temperature of 160 °F. Cook all poultry, 

including ground turkey and chicken, to an internal temperature 

of 165 °F (www.isitdoneyet.gov).

keep foods at safe temperatures

Hold cold foods at 40 °F or below. Keep hot foods 

at 140 °F or above. Foods are no longer safe to eat 

when they have been in the danger zone between 40-140 °F for 

more than 2 hours (1 hour if the temperature was above 90 °F).