National Food Safety Education Month® 2008

Be food safe. Cook.

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available in PDF.

	Use a food thermometer — you can't tell food is cooked safely by how it looks.
	Stir, rotate the dish, and cover food when microwaving to prevent cold spots where bacteria can survive.
	Bring sauces, soups, and gravies to a rolling boil when reheating.

Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. Visit befoodsafe.gov for more information on the safe internal temperatures for cooking foods. The four easy lessons of Clean, Separate, Cook, and Chill can help prevent harmful bacteria from making your family sick.

To find out more about food safety, visit befoodsafe.gov
Questions? Visit Ask Karen or call 1-888-MPHotline.

* Distributed by the Partnership for Food Safety Education for use in September 2007 and September 2008 as part of the National Food Safety Education Month^®.

National Food Safety Education Month® is sponsored by the National Restaurant Association Educational Foundation's International Food Safety Council, an initiative focused on heightening the awareness of the importance of food safety education to the restaurant and foodservice industry and supported by many public and private sector organizations.