Food Sanitation

Ensuring food safety through education and proper sanitation practices to protect.

Steps to Food Safety

Foodborne Illness

Foodborne illness occurs when contaminated food or drinks make you sick, often causing nausea, vomiting, and diarrhea. Each year, 48 million Americans get sick, with young children, older adults, and those with weakened immune systems at higher risk. To learn more about how to protect yourself and your family, explore our resources on food safety.

Click to Report a Foodborne Illness
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Four Steps to Food Safety

Quick Tips for Your Health

Protect yourself and your family from food poisoning with these four simple steps: Clean, Separate, Cook, and Chill.

Clean: Wash Hands and Surfaces Often
  • Wash hands for at least 20 seconds with soap and water before, during, and after food prep.
  • Always wash hands after handling raw meat, poultry, seafood, or eggs.
  • Clean utensils, cutting boards, and countertops with hot, soapy water after each use.
  • Rinse fresh fruits and vegetables under running water before eating.
Separate: Avoid Cross-Contamination
  • Keep raw meat, poultry, and seafood separate from other foods in your cart and fridge.
  • Use separate cutting boards for raw meat and fresh produce.
  • Store raw foods in sealed containers to avoid leaks and contamination.
Cook: Reach Safe Temperatures
  • Use a food thermometer to ensure your food is cooked thoroughly:
    • Beef, pork, lamb: 145°F (with a 3-minute rest time)
    • Ground meats: 160°F
    • Poultry (including ground chicken/turkey): 165°F
    • Leftovers and casseroles: 165°F
  • Check the chart for detailed temperature guidelines.
Chill: Refrigerate Promptly
  • Refrigerate perishable foods within 2 hours (or 1 hour if above 90°F).
  • Keep your fridge at 40°F or below and your freezer at 0°F or below.
  • Thaw safely in the fridge, cold water, or microwave—never on the counter.
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Additional Resources