Foodborne illness is a common, costly—yet preventable—public health problem. Consumers can protect themselves by following these four steps:

1. Clean – Wash your hands and utensils before preparing foods and after handling raw meats, poultry and eggs.
2. Separate – keep raw meats, poultry and eggs separate from vegetables or other foods that will not be cooked
3. Cook – foods fully and check temperature using a thermometer.
4. Chill – leftovers and take out foods within 2 hours. Keep your refrigerator at below 41^oF.

• Potentially Hazardous Foods
• Produce
• Prevent Cross Contamination / Refrigeration Storage
  
• Cooking Temperatures

Visit the Fight Bac! website for more food safety tips.