Good habits in the kitchen keep cooking enjoyable. Here are a few basics based on guidance from the U.S. Department of Agriculture.
Clean
Wash your hands with warm, soapy water for at least 20 seconds before and after handling raw meat, poultry, seafood or eggs. Wash cutting boards, knives and counters with hot, soapy water after each use.
Separate
Use one cutting board for raw meat and another for vegetables and bread. Keep raw meat on the lowest refrigerator shelf, on a plate, so juices cannot drip onto other food.
Cook
A food thermometer is the only reliable way to know that food is cooked through. Check the thickest part. See our Cooking Tips page for a temperature chart.
Chill
- Refrigerate leftovers within 2 hours (1 hour if it is hotter than 90°F outside)
- Keep the refrigerator at 40°F (4°C) or below
- Thaw food in the refrigerator, in cold water or in the microwave, not on the counter
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