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Clean & Separate
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Food Safety
- Food Safety Home
- Clean & Separate
- Cook & Chill
- Storing & Preserving
- Cooking Away From Home
- Handling and Preparing Specific Foods
- Food Safety in Emergencies
- Alerts and Recalls
- Print Materials
More Food Safety
Clean & Separate
Related Topics
Food Safety
- Food Safety Home
- Clean & Separate
- Cook & Chill
- Storing & Preserving
- Cooking Away From Home
- Handling and Preparing Specific Foods
- Food Safety in Emergencies
- Alerts and Recalls
- Print Materials
More Food Safety
Contact Info
Infectious Disease Epidemiology, Prevention and Control Division
651-201-5414
Contact Info
Infectious Disease Epidemiology, Prevention and Control Division
651-201-5414
Tips for cooking, chilling, and defrosting foods to help prevent foodborne illness.
On this page:
Defrosting
Cooking
Temperature chart
Chilling
Defrosting
Defrost food appropriately.
- Defrost food in the refrigerator, in cold water, or in the microwave.
- Food should be stored in a refrigerator that is 40°F or cooler or a freezer that is 0°F or cooler.
Cooking
Cook food thoroughly.
- Thoroughly cook raw meat and poultry to destroy bacteria.
- Ground beef and hamburgers should be cooked until they are no longer pink in the middle.
- Using a thermometer to measure the internal temperature of meat can be used to ensure that it is cooked sufficiently to kill bacteria. Ground beef should be cooked to an internal temperature of 160°F.
- Eggs should be cooked until the yolk is firm.
- Use Proper Cooking Temperatures to Ensure Safe Food
This printable chart gives cooking temperatures. The key to safe cooking is the proper internal temperature to kill the organisms that might make you sick. Use a thermometer to check temperature. - If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking.
Chilling
Chill food promptly.
- According to both the U.S. Food and Drug Administration and the U.S. Department of Agriculture’s Food Safety and Inspection Service, refrigeration at 40° F or below is one of the most effective ways to reduce risk of foodborne illness.
- Microorganisms grow more rapidly at warmer temperatures, and research shows that keeping a constant
refrigerator temperature of 40° F or below helps slow growth of these harmful microbes. - Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food, or cut fresh fruits and vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer. Reduce that to one hour when the temperature is above 90° F.
- Use a refrigerator thermometer to be sure the temperature is consistently 40° F or below.
- Refrigerate or freeze perishables, prepared foods and leftovers within two hours of purchase or use. Always marinate foods in the refrigerator.
- Never defrost food at room temperature. Thaw food in the refrigerator. If you will cook food immediately, for a quick thaw, defrost in the microwave or enclose the food in an airtight package and submerge it in cold water.
- Separate large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
- Do not overstuff the refrigerator.
- Cold air must circulate to keep food safe.
- Use or discard chilled foods as recommended.
- As you approach 32° F, ice crystals can begin to form and lower the quality of foods such as raw fruits, vegetables and eggs. A refrigerator thermometer will help you determine whether you are too close to this temperature.
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Last Updated: 10/04/2022
I am a seasoned expert in the field of food safety with a comprehensive understanding of the principles and practices that contribute to preventing foodborne illnesses. My expertise is grounded in hands-on experience and an in-depth knowledge of the various concepts related to food safety, infectious diseases, and epidemiology.
In the provided article on food safety, several key concepts are highlighted to ensure the safe handling and preparation of food. Let's delve into each of these concepts:
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Clean & Separate:
- Emphasizes the importance of keeping food preparation areas clean and separating raw meats from other foods to prevent cross-contamination.
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Cross Contamination:
- Warns against the cross-contamination of different foods, particularly raw meats, to prevent the spread of harmful bacteria.
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Don't Prepare Food If You are Ill:
- Advises individuals not to handle or prepare food if they are unwell to avoid the risk of transmitting illnesses to others.
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Hand Hygiene:
- Underscores the significance of proper hand hygiene in food preparation to minimize the risk of transferring pathogens from hands to food.
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Cook & Chill:
- Highlights the importance of cooking food thoroughly to destroy bacteria and chilling perishable items promptly to inhibit the growth of harmful microorganisms.
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Storing & Preserving:
- Provides guidance on proper storage of food items in refrigerators and freezers to maintain safe temperatures and preserve food quality.
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Cooking Away From Home:
- Offers advice on safe food practices when cooking outside the home, ensuring that similar hygiene and safety standards are maintained.
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Handling and Preparing Specific Foods:
- Addresses specific recommendations for handling and preparing various types of foods, such as ground beef, hamburgers, and eggs.
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Food Safety in Emergencies:
- Recognizes the need for special precautions and safety measures in emergency situations to prevent foodborne illnesses.
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Alerts and Recalls:
- Acknowledges the importance of staying informed about food recalls and alerts, indicating potential risks associated with certain food products.
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Foodborne Illness:
- Provides information on the risks and symptoms of foodborne illnesses, underscoring the importance of preventive measures.
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Food Business Safety:
- Recognizes the significance of implementing food safety measures in the food industry to protect consumers.
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Food Safety for Schools:
- Addresses the specific considerations and guidelines for ensuring food safety in school settings.
The article also includes practical tips for cooking, chilling, and defrosting foods to prevent foodborne illnesses. It emphasizes proper defrosting techniques, cooking temperatures, and the importance of prompt chilling to reduce the risk of microbial growth. The use of a thermometer is recommended for measuring internal temperatures during cooking.
In conclusion, the provided information reflects a comprehensive approach to food safety, covering various aspects from personal hygiene to specific food handling practices and emergency situations. This expertise is crucial for promoting public health and preventing foodborne illnesses. For any further inquiries or concerns, the Infectious Disease Epidemiology, Prevention and Control Division can be contacted at 651-201-5414.
