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Alternate Text for Be Food Safe Message Card
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Note: PDF versions of these message cards
are best for printing. This generic text-only version is provided to ensure accessibility.
Be Food Safe
Food handling safety risks at home are more common than most people think.
The four easy lessons of Clean, Separate, Cook,
and Chill can help prevent harmful bacteria from making your family sick.
Clean
[Image, washing hands with warm water and soap]
- WASH hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs.
Separate
[Image, using one cutting board to cube raw meat and another to prepare salad vegetables]
- KEEP raw meat, poultry, and seafood apart from foods that won't be cooked.
Cook
[Image, checking temperature of cooked chicken pieces with food thermometer]
- USE a food thermometer - you can't tell food is cooked safely by how it looks.
Chill
[Image, appliance thermometer used to monitor refrigerator temperature]
- CHILL leftovers and takeout foods within 2 hours and keep the fridge at 40 °F or below.
When Cooking At Home
Cook food to a safe minimum internal temperature. Use a food thermometer to check the internal
temperature.
When cooking food in a conventional oven, set the oven temperature to at least 325 °F.
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Food |
Internal
Cooking Temperature |
| Ham
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Fully
Cooked |
140 °F |
| Fresh
or Cook Before Eating |
160 °F
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| Reheated
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165 °F
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| Pork: Chops,
Roasts, and Steaks |
160 °F
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| Beef, Veal, and
Lamb: Roasts, Chops, and Steaks |
145 °F |
| Ground Beef,
Veal, Lamb, and Pork |
160 °F
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| Rolled, Tenderized,
or Scored Cuts of Beef, Veal, and Lamb |
160 °F
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| Egg Dishes |
160 °F
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| Casseroles /
Combination Dishes / Leftovers (Including Gravy) |
165 °F
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| Ground Poultry
(Turkey and Chicken) |
165 °F
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| Chicken, Turkey,
Duck, and Goose |
165 °F
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| Stuffing (Cooked
alone or in a bird) |
165 °F
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Got Food Safety Questions?
Visit "Ask Karen" at AskKaren.gov to ask a food safety question
Call the USDA Meat & Poultry Hotline: 1-888-MPHotline (1-888-674-6854)
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Last Modified:
June 18, 2008 |
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