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Food Safety Recalls

Tips

Food Safety Charts

Cold Food Storage

Follow our guidelines for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.

Salmonella and Eggs

Salmonella and Eggs

Eggs are nutritious, but they can also make you sick with Salmonella. To avoid getting sick, use pasteurized eggs and always wash your hands after coming into contact with raw eggs.

Food Safety By type of food

Food Safety by Type of Food

Some foods are more frequently associated with food poisoning than others. It is especially important to handle these foods properly. Use these tips.

Safe Minimum Cooking Temperatures

Safe Minimum Cooking Temperatures Charts

Use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.

4 Simple Steps to Food Safety

Clean

Wash hands, utensils and surfaces often. Germs can spread and survive in many places.

Separate

Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods, so keep them separate.

Cook

Cook to the right temperature. Ensure that foods are cooked safely by always using a food thermometer.

Chill

Refrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.

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