Food Safety Focus Groups

CLEAN
Washing hands with soap and warm
water before and after handling raw
food is the best way to reduce the
spread of germs and prevent food
poisoning.
Thoroughly wash utensils, cutting
boards, and countertops with soap and
hot water. Rinse. They may be sanitized
by applying a solution of 1 tablespoon
of unscented, liquid chlorine bleach per
gallon of water. Air-dry.
Wash fruits and vegetables thoroughly
under running water just before eating,
cutting, or cooking. Washing fruits and
vegetables with soap or detergent or
using commercial produce washes is
not recommended.

1 in 6 Americans will get sick
from food poisoning this year.
3,000 Americans will die.
Keep your family food safer.

Raw milk and products made from raw
milk (including certain cheeses, ice cream,
and yogurt) are foods that can pose severe
health risks. Raw milk and products made
from raw milk can carry harmful bacteria
and other germs that can make you very
sick or kill you. At the grocery store, look
for milk and milk products that are labeled

SEPARATE
Keep raw meat, poultry, eggs, and
seafood and their juices away from
ready-to-eat food.
Separate raw meat, poultry, and
seafood from produce in your shopping cart. Place food in plastic bags
to prevent their juices, which may
contain harmful bacteria, from dripping onto other food.

COOK
Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the
safety of meat, poultry, seafood, and
egg products. These foods must be
cooked to a safe minimum internal
temperature to destroy any harmful
bacteria.
The food thermometer should be placed
in the thickest part of the food, away
from bone, fat, or gristle.

At home, put raw meat, poultry, and
seafood in containers, on plates, or in
sealed plastic bags in the refrigerator
to prevent their juices from dripping
onto other food.

Safe Minimium Internal Temperatures

Use a separate cutting board for raw
meat, poultry, and seafood.

Beef, pork, veal and
lamb (roast, steaks
and chops)

145 °F with a 3-minute
“rest time” after removal
from the heat source.

Ground Meats

160 °F

Poultry (whole, parts
or ground)

165 °F

Eggs and egg dishes

160 °F Cook eggs until
both the yolk and the
white are firm.
Scrambled eggs
should not be runny.

Sauce that is used to marinate raw
meat, poultry, or seafood should not
be used on cooked food, unless the
sauce is boiled first.
Never place cooked food back on the
same plate that previously held raw
food unless the plate has first been
washed in hot, soapy water.

“pasteurized” (which means the milk has been
heated briefly to kill disease-causing germs). If
you do not see the word “pasteurized” on the
product label, the product may contain raw
milk. Pasteurized milk and milk products are
safer than raw milk and products made from
raw milk.

As measured with a food thermometer

Leftovers

165 °F

Fin Fish

145 °F

Safe Cooking Guidelines
Shrimp, Lobster, Crabs

Flesh pearly and opaque

Clams, Oysters
and Mussels

Shells open during
cooking

Scallops

Milky white, opaque
and firm

CHILL
The temperature in a refrigerator
should be 40 °F or below, and the
freezer 0 °F or below.
Perishable food should be thawed in
the refrigerator, in the microwave, or
in cold water. They should never be
thawed on the counter or in hot water.
Do not leave food at room temperature for more than two hours (one hour
when the temperature is above 90 °F).
Meat and poultry defrosted in the
refrigerator may be refrozen before
or after cooking. If thawed in the
microwave or cold water, cook
before refreezing.
Divide large pots of food, like soup
or stew, into shallow containers. Cut
cooked meat or poultry into smaller
portions or slices. Place in shallow
containers, cover, and refrigerate.
Only buy eggs from a refrigerator or
refrigerated case. Store eggs in the
refrigerator in their original carton and
use within 3-5 weeks.
When selecting pre-cut produce
choose only those items that are
refrigerated or surrounded by ice and
keep refrigerated at home to maintain
both quality and safety.
KEEP YOUR FAMILY SAFER FROM FOOD POISONING

Check your steps at FoodSafety.gov

United States Department of Agriculture
Food Safety and Inspection Service

Types of Food Thermometers:
Digital Thermometers – are not
designed to remain in the food
while it’s cooking. They should
be used near the end of the
estimated cooking time to check
for final cooking temperatures
in thin or thick foods.

CLEAN

SEPARATE

WASH HANDS AND SURFACES OFTEN

SEPARATE RAW MEATS FROM OTHER FOODS

COOK

CHILL

COOK TO THE RIGHT TEMPERATURE

REFRIGERATE FOOD PROMPTLY

FOOD
SAFE
FAMILIES

Dial Thermometers – have a
dial display and are available as
“oven-safe” and “instant-read.”
The dial thermometer senses
temperature from its tip and up
the stem for 2 to 2 1/2 inches
and works well in thick foods.

Visit “Ask Karen” at
Foodsafety.gov to ask a
FoodSafety.gov
food safety question
Call the USDA Meat & Poultry
Hotline: 1-888-MPHotline
(1-888-674-6854)
FDA Food Information Line
1-888-SAFEFOOD (1-888-723-3366)
The U.S Department of Agriculture (USDA) prohibits discrimination in
all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial
status, parental status, religion, orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is
derived from any public assistance program. (Not all prohibited bases
apply to all programs). Persons with disabilities who require alternative means for communication of program information (Braille, large
print, audiotapes, etc.) should contact USDA’s TARGET center at (202)
720-2600 (voice and TDD). To file a complaint of discrimination, write
to USDA, Director, Office or Civil Rights, 1400 Independence Avenue
S.W., Washington, D.C 20250-9410, or call (800) 795- 3272 (voice) or
(202) 720- 6382 (TDD). USDA is an equal opportunity provider and
employer.
June 2011

Four Steps
to Keep Your
Family Safer from
Food Poisoning