The Basics: Clean, Separate, Cook and Chill
You can help prevent food poisoning from bacteria and viruses by following four simple steps when you prepare food:
![Food Handling Basics: Clean, Separate, Cook and Chill Food Handling Basics: Clean, Separate, Cook and Chill](https://webarchive.library.unt.edu/web/20110323201225im_/http://www.foodsafety.gov/images/foodsafetybasics_lg.jpg)
- CLEAN: Wash hands and surfaces often
- SEPARATE: Don't cross-contaminate!
- COOK: Cook to proper temperature
- CHILL: Refrigerate promptly
General Information
Be Food Safe (USDA)
Educational campaign on the four food safety steps -- clean, separate, cook, and chill -- with brochures, posters, activity book, photos, podcasts, and more.
Lifelong Food Safety: Clean, Separate, Cook, Chill (FDA)
It's food safety made simple!
Safe Food Handling (Partnership for Food Safety Education)
Key tips on the four food safety steps: clean, separate, cook, and chill
Ask a Food Safety Question (Ask Karen) (USDA)
If you have questions about the basics of food safety, just type your question and click Ask.
Podcasts
Be Food Safe: Clean – Part 1 (USDA)
Learn the importance of keeping everything that comes in contact with food clean.
Listen to the podcast or read the script (3:47 minutes)
Be Food Safe: Separate – Part 2 (USDA)
Keeping raw foods separate from cooked food helps prevent cross-contamination.
Listen to the podcast or read the script (4:07 minutes)
Be Food Safe: Cook – Part 3 (USDA)
Use a food thermometer to ensure that meat, poultry, and eggs reach a safe minimum internal temperature.
Listen to the podcast or read the script (4:19 minutes)
Be Food Safe: Chill – Part 4 (USDA)
How to chill and thaw food properly – and set your refrigerator and freezer temperatures correctly.
Listen to the podcast or read the script (3:47 minutes)
Kidtastics: Keeping Foods Safe (CDC)
Things kids and parents can do to help prevent illness by keeping food safe.
Listen to the podcast or read the script (3:48 minutes)
Report Card on Food Safety (CDC)
Learn more about how you can reduce your risk of foodborne illness.
Listen to the podcast or read the script (5:09 minutes)