Consumer Food Safety at Home
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Preventing Foodborne Illness
Each year millions of people get sick from food illnesses which can cause you to feel like you have the flu. Food illnesses can also cause serious health problems, even death. There are helpful resources to help keep individuals and their families safe.
When Preparing Food
Consumers can protect themselves by following these four steps:
- Clean – Wash your hands and utensils before preparing foods and after handling raw meats, poultry and eggs.
- Separate – Keep raw meats, poultry and eggs separate from vegetables or other foods that will not be cooked.
- Cook – Foods fully and check temperature using a thermometer.
- Chill – Leftovers and take out foods within 2 hours. Keep your refrigerator at or below 41o F.
Previously Prepared Food
Whether you cooked it at home or brought home some takeout, it’s important to make sure to toss perishable items at the right time. Discard items that have been at room temperature (not placed in the refrigerator) for more than two hours, including cooked foods such as steak, chicken, turkey, and vegetables.
If you have leftovers that you stored in the refrigerator, use within seven days of original preparation. For items served hot, reheat fully to 165o F or above prior to eating.
Safety Tips for Food Prep, Serving and Storage
Food Safety Recalls
For the most up-to-date information about Food Recalls, please visit the Washington State Department of Health (DOH) Food Recalls and Safety Alerts Page.