The document provides tips for preparing, cooking, and cleaning up food safely. It recommends washing hands and surfaces thoroughly, separating raw meats from other foods during preparation and storage, fully cooking meats to proper internal temperatures, and promptly refrigerating or discarding leftovers within five days.

1. Tips for
preparing
food

2.  Wash your hands thoroughly before preparing
food and after preparing each dish.
 Defrost meat in a microwave or the refrigerator.
Do NOT defrost meat on the kitchen counter.
 Keep raw meat, poultry, and fish and their juices
away from other food.
 Wash cutting boards, knives, and countertops
immediately after cutting up meat, poultry, or fish.
 Never use the same cutting board for meats and
vegetables without thoroughly washing the board
first.

3. Tips for
cooking food

4.  Cook all food thoroughly, especially meat. This will
kill bacteria that can make you ill.
 Red meats should be cooked to a temperature of
160 F.
 Poultry should be cooked to 180 F. When fish is
safely cooked, it flakes easily with a fork.
 Eggs should be cooked until the yolks are firm.
Never eat foods or drink anything containing raw
eggs. Never eat uncooked cookie dough made
with raw eggs.

5. Tips for
cleaning up
the kitchen

6.  Wash all dishes, utensils, and countertops with
hot, soapy water.
 Store leftovers in small containers that will cool
quickly in the refrigerator. Don’t leave leftovers on
the counter to cool.
 Write the date on leftovers. Don’t store them for
more than five days.