Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate. It’s important to keep them separate, even after you’ve cleaned your hands and surfaces thoroughly.
Cook to the right temperature. While many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.
Keep your refrigerator below 40°F and refrigerate foods properly. Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.)
For more information on preventing food poisoning, check your steps at FoodSafety.gov.
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