Basic Food Safety
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness and spread of viruses. You can't see, smell, or taste harmful bacteria that may cause illness. Follow these steps to keep food safe:
- Clean — Wash hands and surfaces often. Always wash hands with warm water and soap for 20 seconds before and after handling food.
- Separate — Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
- Cook — Cook to the right temperature. Heat hot food to 165 degrees and keep cold foods cold, below 40 degrees.
- Chill — Refrigerate promptly.
- Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 degrees.
- Discard any food left out at room temperature for more than 2 hours.
- Consume your curbside meals within four days.