Your kitchen is filled with food safety tools that, when used properly, can keep you and your loved ones healthy. Get tips on how to help prevent food poisoning by proper use of refrigerators, microwaves, cutting boards and more.
Kitchen Headquarters
Learn how to make the most of these tools so that your kitchen is your home’s food safety headquarters.
Video: Food Safety in the Kitchen Tools
Kitchen Food Safety
Kitchen Sink
Hand washing is one of the most important things you can do to prevent food poisoning. Wash your hands for 20 seconds with soap and running water. Scrub the backs of your hands, between your fingers, and under your nails.
Wash fruits and vegetables before peeling. Germs can spread from the outside to the inside of fresh produce as you cut or peel.
Do not wash raw meat, poultry, or eggs. Washing these foods can actually spread germs because juices may splash onto your sink or counters.
Cutting Board and Utensils
Use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.
Clean with hot, soapy water or in dishwasher (if dishwasher-safe) after each use.
Thermometer
Use a food thermometer to make sure food cooked in the oven or on the stove top or grill reaches a temperature hot enough to kill germs.
Safe Minimum Cooking Temperatures
All poultry, including ground: 165°F
Ground beef, pork, lamb, and veal: 160°F
Beef, pork, lamb, and veal chops, roasts and steaks: 145°F (let rest 3 minutes before serving)
Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. Lower wattage means longer cooking time.
Follow recommended cooking and standing times, to allow for additional cooking after microwaving stops. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.
When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.
Refrigerator
Keep your refrigerator between 40˚F and 32˚F, and your freezer at 0˚F or below.
Refrigerate fruits, vegetables, milk, eggs, and meats within 2 hours. (Refrigerate within 1 hour if the temperature outside is above 90ºF.)
Divide warm foods into several clean, shallow containers so they will chill faster.
Store raw meat on the bottom shelf away from fresh produce and ready-to-eat food.
Throw out foods left unrefrigerated for over 2 hours.
Thaw or marinate foods in the refrigerator.
Information and Resources
FoodSafety.gov Charts: Food Safety at a Glance
How long can you store leftovers in the refrigerator? How can you tell when chicken breasts are done? How long does it take to cook a turkey? Check out these charts for fast answers.
Storing Food Charts
Storing Food Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.
Preparing and Cooking Food One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.
The FoodKeeper helps you understand food and beverages storage. It will help you maximize the freshness and quality of items. By doing so you will be able to keep items fresh longer than if they were not stored properly. It was developed by the USDA's Food Safety and Inspection Service, with Cornell University and the Food Marketing Institute. It is also available as a mobile application for Android and Apple devices.
When available, we provide all our content with a Spanish version in our public download section. You can find additional material from sources listed in all our articles.
Download Food Safety Activities, Coloring Sheets, Infographics and Videos
Fresh and Frozen Seafood: Selecting and Serving it Safely
Fish and shellfish are an important part of a healthful diet. They...
Fish and shellfish are an important part of a healthful diet. They contain high quality protein and other essential nutrients. A well-balanced diet that includes a variety of fish and ...shellfish can contribute to heart health and aid in children's proper growth and development. As you enjoy fresh and frozen seafood, it is important to handle these products safely in order to reduce the risks of foodborne illness. [vpfood]
Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices
Fruits and vegetables are an important part of a healthy diet. Your...
Fruits and vegetables are an important part of a healthy diet. Your local markets carry an amazing variety of fresh fruits and vegetables that are both nutritious and delicious. As ...you enjoy fresh produce and fresh-squeezed fruit and vegetable juices, it is important to handle these products safely in order to reduce the risks of foodborne illness. [vpfood]
Are you smarter than a food label? Find out on our quiz show spoof...
Are you smarter than a food label? Find out on our quiz show spoof with host, "Labelman". Plus-CSI ("Calorie Scene Investigator"), a play-by-play sports show battle between two ...dinner parties, nutrition at the drive-through and more. Produced by FDA's Division of Communication Media for CFSAN. [vpfood]
NOTE: FDA has issued final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
The Food Label and You: The 5-20 Rule Part 1 (Historical PSA)
Our "Reporter on the Street" asks everyday people, "What's the 5-20...
Our "Reporter on the Street" asks everyday people, "What's the 5-20 Rule?". Our studio host explains. Produced by CDRH-TV for CFSAN [vpfood]
NOTE: FDA has issued final changes to ...update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
The Food Label and You: Game Show Review (Are You Smarter Than A Food Label?) (Historical PSA)
Spoof of the popular game show, this segment pits FDA's "Labelman"...
Spoof of the popular game show, this segment pits FDA's "Labelman" against a contestant in food label knowledge. Questions cover topics such as Calories, Serving Size, Servings per Container, ...The 5-20 Rule and more. Produced by CDRH-TV for CFSAN [vpfood]
NOTE: FDA has issued final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
The Food Label and You: Road Food (Finding Nutrition Information on the Road) (Historical PSA)
Our host talks to a fast-food drive-through diner to demonstrate how to...
Our host talks to a fast-food drive-through diner to demonstrate how to find nutritional information when you are eating out. Produced by CDRH-TV for CFSAN. [vpfood]
NOTE: FDA has issued ...final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
The Food Label and You: Party Food (Gametime/Play By Play) (Historical PSA)
Spoof of a Sunday Afternoon Sports show highlighting the importance of...
Spoof of a Sunday Afternoon Sports show highlighting the importance of using the nutrition facts label to control portions, fat, calories and percent daily value. Two studio "sports announcers" ... describe the "game day" food action of two parties: the first, a TV football game gathering and the second, a traditional sit-down dinner. Using the Nutrition Facts Label as their scorecard and the 5-20 Rule as their guide, the two announcers bounce back and forth between the action at the two sites, comparing serving sizes, ingredients and overall food choices in this "Battle of the Dueling Dinner Parties". Produced by CDRH-TV for CFSAN [vpfood]
NOTE: FDA has issued final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
The Food Label and You: The 5-20 Rule Part 2 (Historical PSA)
In this take off from the 1950's, our mom explains nutrition facts to...
In this take off from the 1950's, our mom explains nutrition facts to her son using the Nutrition Facts Label and the 5-20 Rule. Grandpa makes an appearance to ...let us know his nutritional needs are different from his grandson's and how to take this into account. Produced by CDRH-TV for CFSAN [vpfood]
NOTE: FDA has issued final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
Food Label and You: CSI (Calorie Scene Investigators) (Historical PSA)
A spoof on the popular CSI Series. This double-segment features CSI...
A spoof on the popular CSI Series. This double-segment features CSI actors "investigating" calories, serving size and servings per container--and how to tell how many calories are in a ...serving of a particular food. Produced by CDRH-TV for CFSAN [vpfood]
NOTE: FDA has issued final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
Gia Mora hosts an exploration of "serving sizes" and servings per...
Gia Mora hosts an exploration of "serving sizes" and servings per container". Street interviewer Margo Seibert asks ordinary people on the street what a proper serving size is. ...Produced by CDRH-TV for CFSAN. [vpfood]
NOTE: FDA has issued final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
Spoof of a 1950's-era scientist giving a classroom presentation...
Spoof of a 1950's-era scientist giving a classroom presentation [vpfood]
NOTE: FDA has issued final changes to update the Nutrition Facts label for packaged foods. For more information, read the Changes ...to the Nutrition Facts Label webpage: https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label
Description of key preventive control provisions [vpfood]
Description of key preventive control provisions [vpfood]
Fresh and Frozen Seafood: Selecting and Serving it Safely
Fish and shellfish are an important part of a healthful diet. They contain high quality protein and other essential nutrients. A well-balanced diet that includes a variety of fish and ...shellfish can contribute to heart health and aid in children's proper growth and development. As you enjoy fresh and frozen seafood, it is important to handle these products safely in order to reduce the risks of foodborne illness. [vpfood]