Wash your hands with soap and water before and after handling food
Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods
Use separate cutting boards and utensils for raw and ready-to-eat foods
Cook foods to safe internal temperatures using a food thermometer
Refrigerate perishable foods promptly (within 2 hours; within 1 hour if hot environment)
Keep your refrigerator at 40°F / 4°C or below
Keep your freezer at 0°F / -18°C or below
Thaw frozen foods in the refrigerator, in cold water (changed regularly), or in the microwave (cook immediately after)
Do not thaw foods at room temperature
Reheat leftovers to 165°F / 74°C
Store leftovers in shallow containers and refrigerate promptly
Discard any food left out too long or with questionable odor, texture, or appearance
Clean and sanitize surfaces and tools after contact with raw foods
Use clean water and avoid cross-contamination during food prep
Keep hot foods hot (above 140°F / 60°C) and cold foods cold (below 40°F / 4°C) during serving
Cover and label stored foods; use within recommended timeframes
Follow package instructions for storage and cooking times