Keep raw food separate
Use separate boards for raw meat and ready-to-eat food. Wash hands, utensils, and surfaces after raw-food preparation. Do not wash raw poultry; splashes can spread bacteria.
Measure doneness
Use a food thermometer in the thickest part, away from bone. Poultry and reheated leftovers: 165°F / 74°C. Ground meat: 160°F / 71°C. Fish: 145°F / 63°C. Whole beef, pork, and lamb cuts: 145°F / 63°C plus a 3-minute rest.
Chill promptly
Refrigerate perishables within 2 hours, or within 1 hour if the temperature is above 90°F / 32°C. Divide large batches into shallow containers for faster cooling.
Date your containers
Keep your refrigerator at 40°F / 4°C or below. Use most cooked leftovers within 3–4 days, or freeze them. Smell alone cannot tell you whether food is safe.
Reheat thoroughly
Reheat leftovers to 165°F / 74°C. Stir microwave-heated food to reduce cold spots, and check the temperature in more than one place. Bring soups and sauces to a boil.
Your next kitchen exercise
Check your refrigerator temperature, label one container with its cooking date, and identify a shallow container for cooling leftovers.
