By Types of Foods
Some foods are more frequently associated with food poisoning or foodborne illness. With these foods, it is especially important to:
- CLEAN: Wash hands and food preparation surfaces often. And wash fresh fruits and vegetables carefully.
- SEPARATE: Don't cross-contaminate! When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods.
- COOK: Cook to proper temperature. See the Minimum Cooking Temperatures chart for details on cooking meats, poultry, eggs, leftovers, and casseroles.
- CHILL: At room temperature, bacteria in food can double every 20 minutes. The more bacteria there are, the greater the chance you could become sick. So, refrigerate foods quickly because cold temperatures keep most harmful bacteria from multiplying.
Get the latest tips and techniques to keep these foods safe and prevent food poisoning.
Chicken and Other Poultry
Eggs and Egg Products
Milk, Cheese, and Dairy Products
Fresh Fruits, Vegetables, and Juices
|Nuts, Grains, and Beans|
Nuts, grains, beans, and other legumes, and their by-products, are found in a wide variety of foods. Since these foods are ingredients in so many food products, contamination or mislabeling of allergens can pose a widespread risk.
Baby Food and Infant Formula