Chill: Refrigerate promptly
Refrigerate food quickly because cold temperatures keep harmful bacteria from growing
and multiplying. So, set your refrigerator no higher than 40°F/4°C and the freezer
unit at 0°F/-
> Refrigerate or freeze perishables, prepared food and leftovers within two hours.
> Never defrost food at room temperature. Thaw food in the refrigerator, under cold running water or in the microwave. Marinate foods in the refrigerator.
> Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
> Don’t pack the refrigerator. Cool air must circulate to keep food safe.
Source: U.S. Department of Agriculture (USDA) and U.S. Food & Drug Administration (FDA).
Cook: Cook to proper temperatures
Food safety experts agree that foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. The best way to fight bacteria is to:
> Use a clean thermometer, which measures the internal temperature of cooked foods, to make sure meat, poultry, casseroles and other foods are cooked all the way through.
> Cook roasts and steaks to at least 145°F/63°C. Whole poultry should be cooked to 180°F/82°C for doneness.
> Cook ground beef, where bacteria can spread during processing, to at least 160°F/71°C. Information from the Centers for Disease Control and Prevention (CDC) link eating undercooked, pink ground beef with a higher risk of illness. If a thermometer is not available, do not eat ground beef that is still pink inside.
> Cook eggs until the yolk and white are firm. Don’t use recipes in which eggs remain raw or only partially cooked.
> Fish should be opaque and flake easily with a fork.
> When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
> Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F/74°C.