4 Steps to Food Safety: Clean! Separate! Cook! Chill! (2024)
Do you know how to keep food safe at home? The easy lessons of “Clean, Separate, Cookand Chill" will help protect you and your family from foodborne illness.
Foodborne illness is a serious public health threat and all of us are susceptible. Consider the numbers: Each year, approximately 48 million cases of foodborne illness occur in the United States alone, according to the Centers for Disease Control and Prevention. Of those cases of foodborne illness, more than 128,000 people are hospitalized and approximately 3,000 people die. That is why it is critical that people understand the dangers of foodborne bacteria.
While everyone is at risk for foodborne illness, there are those that face a higher risk if they consume unsafe food. At-risk persons include the very young, older adults, pregnant women, and those with weakened immune systems. These food safety steps are especially important for them, and the messages of the Be Food Safe campaign can be a life saver.
But the last line of defense against foodborne illness is in our own kitchens. The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common. Learn more about each of these steps:
Following four simple steps at home can help protect you and your loved ones from food poisoning. Prevent food poisoning - Clean, Separate, Cook, and Chill.
kitchen, you have four powerful tools to Fight BAC! TM : washing hands and surfaces often, avoiding cross-contamination, cooking to proper temperatures, and refrigerating promptly.
The four basic safe food handling behaviors — clean, separate, cook, and chill — will keep our food safe. Food safety risks at home are common. Learn more about each of these steps: Clean!
An important part of healthy eating is keeping foods safe. These core four practices of food safety principles work together to reduce the risk of foodborne illness—Clean, Separate, Cook, and Chill.
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.
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