USDA 

-

CHILL 

* 

SEPARATE 

SEPARATE RAW MEATS FROM OTHER FOODS 

CLEAN 

WASH HANDS AND SURFACES OFTEN 

COOK 

COOK TO THE RIGHT TEMPERATURE 

CHILL 

REFRIGERATE FOOD PROMPTLY 

Types of Food Thermometers: 

• Digital Thermometers - are not 

designed to remain in the food while 

it’s cooking. They should be used 

near the end of the estimated cooking time to check for final cooking 

temperatures in thin or thick foods. 

• Dial Thermometers - have a 

dial display and are available as 

“oven-safe” and “instant-read.” The 

dial thermometer senses temperature from its tip and up the stem for 

2 to 2 1/2 inches and works well in 

thick foods. 

To ask a food safety question: 

• Visit “Ask USDA” at https://ask.usda.gov/s/ 

• Call the USDA Meat & Poultry Hotline: 

1-888-MPHotline (1-888-674-6854) 

• FDA Food Information Line

 1-888-SAFEFOOD (1-888-723-3366) 

USDA is an equal opportunity provider, 

employer, and lender. 

June 2011 

Slightly Revised November 2019 

United States Department of Agriculture 

FOOD 

SAFE 

FAMILIES 

Four Steps 

to Keep Your 

Family Safe from 

Food Poisoning 

Food Safety and Inspection Service 
 

CLEAN SEPARATE COOK CHILL 

• 

• 

• 

Washing hands with soap and warm 

water before and after handling raw food 

is the best way to reduce the spread of 

germs and prevent food poisoning. 

Thoroughly wash utensils, cutting 

boards, and countertops with soap and 

hot water. Rinse. They may be sanitized 

by applying a solution of 1 tablespoon 

of liquid chlorine bleach per gallon of 

water. Air-dry. 

Wash fruits and vegetables thoroughly 

under running water just before eating, 

cutting, or cooking. Do not wash fruits 

and vegetables with soap, detergent or 

commercial produce washes. 

• 

• 

• 

• 

Keep raw meat, poultry, eggs, and seafood and their juices away from readyto-eat food. 

Separate raw meat, poultry, and seafood 

from produce in your shopping cart. 

Place food in plastic bags to prevent 

their juices, which may contain harmful 

bacteria, from dripping onto other food. 

At home, put raw meat, poultry, and 

seafood in containers, on plates, or in 

sealed plastic bags in the refrigerator to 

prevent their juices from dripping onto 

other food. 

Use a separate cutting board for raw 

meat, poultry, and seafood. 

1 in 6 Americans will get 

sick from food poisoning 

this year. 

3,000 Americans will die. 

Keep your family food safe. 

• 

• 

Sauce that is used to marinate raw 

meat, poultry, or seafood should not be 

used on cooked food, unless the sauce 

is boiled first. 

Never place cooked food back on the 

same plate that previously held raw food 

unless the plate has first been washed 

in hot, soapy water. 

• Color and texture are unreliable indicators of safety. Using a food thermometer 

is the only way to ensure the safety of 

meat, poultry, seafood, and egg products. These foods must be cooked to a 

safe minimum internal temperature to 

destroy any harmful bacteria. 

• The food thermometer should be placed 

in the thickest part of the food, away 

from bone, fat, or gristle. 

SAFE MINIMUM INTERNAL 

TEMPERATURES 

As measured with a food thermometer 

Beef, pork, veal and 145°F with a 

lamb (roast, steaks 3-minute “rest time” 

and chops) after removal from the 

heat source. 

Ground Meats 160°F 

Poultry (whole, parts 165°F 

or ground) 

Eggs and egg dishes 160°F Cook eggs until 

both the yolk and the 

white are firm. 

Scrambled eggs 

should not be runny. 

Leftovers 165°F 

Fin Fish 145°F 

SAFE COOKING GUIDELINES 

Shrimp, Lobster, Flesh pearly and 

Crabs opaque 

Clams, Oysters and Shells open during 

Mussels cooking 

Scallops Milky white, opaque 

and firm

• The temperature in a refrigerator should 

be 40°F or below, and the freezer 0°F or 

below. 

• Perishable food should be thawed in the 

refrigerator, in the microwave, or in cold 

water. They should never be thawed on 

the counter or in hot water. Do not leave 

food at room temperature for more than 

two hours (one hour when the temperature is above 90°F. 

• Meat and poultry defrosted in the refrigerator may be refrozen before or after 

cooking. If thawed in the microwave or 

cold water, cook before refreezing. 

• Divide large pots of food, like soup 

or stew, into shallow containers. Cut 

cooked meat or poultry into smaller portions or slices. Place in shallow containers, cover, and refrigerate. 

• Only buy eggs from a refrigerator or 

refrigerated case. Store eggs in the refrigerator in their original carton and use 

within 3-5 weeks. 

• When selecting pre-cut produce choose 

only those items that are refrigerated or 

surrounded by ice and keep refrigerated 

at home to maintain both quality and 

safety. Raw milk and products made from raw products that are labeled “pasteurized” 

milk (including certain cheeses, ice (which means the milk has been heated 

cream, and yogurt) are foods that can briefly to kill disease-causing germs). If 

pose severe health risks. Raw milk and you do not see the word “pasteurized” 

products made from raw milk can carry on the product label, the product may 

harmful bacteria and other germs that contain raw milk. Pasteurized milk and 

can make you very sick or kill you. At milk products are safer than raw milk and 

the grocery store, look for milk and milk products made from raw milk. 

KEEP YOUR FAMILY SAFE FROM FOOD POISONING 

Check your steps at FoodSafety.gov