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Pack safe lunches to reduce the risk of foodborne illness.
Anyone can get food poisoning, but some groups of people are more likely to get sick and to have a more serious illness.
What you should know before, during, and after a weather emergency.
Here's a printable chart.
Wash hands, utensils and surfaces often. Germs can spread and survive in many places.
Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods, so keep them separate.
Cook to the right temperature. Ensure that foods are cooked safely by always using a food thermometer.
Refrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.