Food safety starts with simple habits: clean hands, clean equipment, separation of raw and cooked foods, and appropriate storage.
Separate raw food from ready-to-eat food
Meat, poultry, raw eggs, and seafood can transfer microorganisms to cutting boards, knives, hands, or other ingredients. Clean the work area before handling ready-to-eat food.
Cook appropriately for the ingredient
Color alone is not always enough to judge safety. For higher-risk foods, a food thermometer can help check the temperature at the thickest point.
Cool food properly
Do not leave perishable food at room temperature for long periods. Divide food into shallower containers so it cools more quickly, then store it appropriately.
Use your senses as a warning, not the only test
Normal smell or appearance does not always mean food is safe. Consider storage time, temperature, and cleanliness throughout handling.