• Clean — Wash hands and surfaces often.
• Separate — Don't cross-contaminate.
• Cook — Cook to proper temperatures.
• Chill — Refrigerate promptly.

Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels.

For outdoor events, make sure you have a source of clean water. If none is available at the site, bring water for cleaning of hands, utensils and food thermometers. Develop a plan for transporting equipment for cleanup after the event.

Plan ahead to ensure that you’ll have enough storage space in the refrigerator and freezer. In the refrigerator, air needs to circulate to keep the temperature at 40 °F or below.

When You Shop

• Avoid canned goods that are dented, leaking, bulging or rusted. These are the warning signs that dangerous bacteria may be growing in the can.
• Separate raw meat, poultry and seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.
• Buy cold foods last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice or frozen gel packs for perishables. Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 90 °F.

Working in the Kitchen
Make sure that anyone who helps in the kitchen knows the basic food safety rules—clean, separate, cook and chill.

When a crowd is over and food preparation gets hectic, it can be safer to stock up on paper towels for everyone to use and dispose of. Sponges and kitchen towels can easily soak up BAC! and contaminate other foods. Encourage everyone to wash his or her hands with soap and warm water when helping with food.

Try to keep the refrigerator door closed as much as possible. That helps keep the refrigerator safely at 40 °F or below.

Lovely Leftovers

• Throw away all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than two hours; one hour in air temperatures above 90 °F. This includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread and whole fruits.
• Whole roasts, hams and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer. Turkey legs, wings and thighs may be left whole.
• Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.

  REFRIGERATOR STORAGE AT 40 °F OR BELOW
  Cooked meat, meat dishes and poultry	3 to 4 days
  Pizza	3 to 4 days
  Luncheon meats (opened)	3 to 5 days
  Egg, tuna, and macaroni salads	3 to 5 days

  Foods stored longer may begin to spoil or become unsafe to eat. Do not taste.

  FREEZER STORAGE AT 0 °F OR BELOW
  Cooked meat, meat dishes or poultry	2 to 6 months
  Pizza	1 to 2 months
  Luncheon meats	1 to 2 months

• Salads made with mayonnaise do not freeze well.
• Foods kept frozen longer than recommended storage times are safe but may be drier and not taste as good.
• WHEN IN DOUBT, THROW IT OUT!

Resources
If you have more questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854). The TTY number for the hearing impaired is 800-256-7072. Or visit www.fsis.usda.gov.
• The U.S. Food and Drug Administration (FDA) Food Information Line at 888-SAFE-FOOD. Or visit online at www.cfsan.fda.gov.