Clean, Separate, Cook and Chill
When working with food safety there are four core practices. These are things you can do to protect yourself and your family. As you prepare and handle food, remember Clean, Separate, Cook and Chill.
1. Clean: Wash your hands, utensils, and surfaces often when you cook.
2. Separate: Raw meat, seafood, poultry and eggs can spread germs. Separate them from cooked food and fresh produce.
3. Cook: Use a food thermometer to make sure foods are cooked to an internal temperature that kills germs.
o Beef, pork, veal and lamb (roast, steaks and chops) should be cooked to 145 degrees Fahrenheit with a three minute “rest time” after removal from the heat source.
o
o
o
o
4. Chill: Refrigerate perishable food and leftovers within two hours. Chill within one hour if it’s above 90°F.
Food Safety Four Core Practices
Click to Play