Learning lesson 17 of 20
Food safety at home
Use clean, separate, cook and chill as a practical kitchen routine.
Sources reviewed October 21, 2026
What you'll learn
- Prevent contamination between raw and ready-to-eat foods
- Use temperature and prompt refrigeration to handle cooked food safely
Clean hands and surfaces
Wash hands with soap and water before handling food and after handling raw animal foods. Clean utensils, counters and cutting boards with hot soapy water. Rinse produce under running water; FDA advises against using soap or produce detergent on fruit and vegetables. Wash the outside before cutting, even if you will not eat the skin.
Separate raw food from food ready to eat
Keep raw meat, poultry, seafood and eggs separate in shopping bags and the refrigerator. Use separate boards for raw animal foods and produce, or thoroughly clean between tasks. Do not return cooked food to a plate that held raw ingredients unless the plate has been washed. Keep raw juices away from salads and other food that will not be cooked.
Cook with a thermometer, not a guess
Color and texture alone cannot reliably establish safety. FDA lists 165ยฐF (74ยฐC) for poultry and 160ยฐF (71ยฐC) for ground meat; whole cuts of beef, pork, lamb and veal require at least 145ยฐF (63ยฐC) with a three-minute rest. Reheat leftovers to 165ยฐF (74ยฐC). Use the thermometer correctly and check the thickest part as appropriate.
Chill promptly and thaw safely
Keep the refrigerator at 40ยฐF (4ยฐC) or below. Refrigerate perishables within two hours, or within one hour when the air is above 90ยฐF (32ยฐC). Divide large amounts into shallow containers for quicker cooling. Thaw in the refrigerator, cold water or microwave, not on the counter; cook immediately after cold-water or microwave thawing.
Common questions
Can smell tell me whether leftovers are safe?
No. Unsafe food may not smell or look unusual. Storage time and temperature matter; discard food when you cannot establish that it was handled safely.
Should I wash raw chicken?
No. Washing can spread bacteria around the kitchen. Keep it separate and cook it thoroughly; clean hands and surfaces after handling it.
Caution: General nutrition education only; not a diagnosis, treatment plan or medical clearance. Pregnant people, young children, older adults and people with weakened immunity are more vulnerable to foodborne illness. Avoid unpasteurized and inadequately cooked risky foods. Seek medical advice promptly for concerning illness; severe dehydration, confusion or collapse needs urgent care.
References
General education, not medical diagnosis or treatment. Ask a health professional about your situation. In an emergency call 911; for a mental health crisis call or text 988.
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