• NFSEM 2008
• NFSEM Archives
• FoodSafety.gov • FDA/CFSAN • USDA/FSIS • CDC • FightBAC.org
National Food Safety Education Month® 2008
PDF versions of these message cards, specifically created for At-Risk populations, are available for printing:
- Generic
PDF (467 KB) Large Print PDF (600KB) - African-Americans
PDF (381 KB) Large Print PDF (533 KB) - American Indians and Alaskan Natives
PDF (341 KB) Large Print PDF (557 KB) - Asian-Americans
PDF (388 KB) Large Print PDF (388 KB)
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
 WASH hands, utensils, and cutting boards before and after contact with raw meat, poultry, seafood, and eggs.
|
Separate
 KEEP raw meat, poultry, and seafood apart from foods that won't be cooked. |
Cook
 USE a food thermometer - you can't tell food is cooked safely by how it looks. |
Chill
 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.
| Food | Safe Minimum Internal Temperature | |
|---|---|---|
| Chitterlings | Boil in water for 5 minutes BEFORE cleaning, then proceed with cooking. | |
| Ham | Fully Cooked: 140 °F | |
| Fresh or Cook Before Eating: 160 °F | ||
| Reheated: 165 °F | ||
| Pork: Chops, Roasts, and Steaks | 160 °F | |
| Buffalo, Venison, Elk, Moose, Caribou, and Antelope | Medium 160 °F Well Done 170 °F |
|
| Ground Beef, Veal, Lamb, Pork, Buffalo, Venison, Elk, Moose, Caribou, Antelope, and Rabbit | 160 °F | |
| Rolled, Tenderized, or Scored Cuts of Beef, Buffalo, Veal, and Lamb | 160 °F | |
| Egg Dishes | 160 °F | |
| Casseroles / Combination Dishes / Leftovers (Including Gravy) | 165 °F | |
| Ground Poultry (Turkey and Chicken) | 165 °F | |
| Chicken, Turkey, Duck, and Goose | 165 °F | |
| Stuffing (Cooked alone or in a bird) | 165 °F | |
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)