For Consumers

CLEAN: Wash hands and surfaces often

Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item. Rinse all fresh fruits and vegetables under running tap water. There is no need to wash or rinse meat or poultry.  LEARN MORE >>

SEPARATE: Don't cross-contaminate
Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing. Never place cooked food on a plate which previously held raw meat, poultry, or seafood. LEARN MORE >>

COOK: Cook food to safe internal temperatures
Use a food thermometer to be sure!  LEARN MORE >>

CHILL: Refrigerate food promptly
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.  LEARN MORE >>

Holiday Food Safety

• Milk, Cheese and Dairy
• Seafood

Outdoor Food Safety

• Tailgating
  
• Picnic Gatherings

Seafood safety

• Molluscan Shellfish advisories
• Current Seafood temperatures advised for cooking temps, cold and hot holding

Additional Resources

Employee Handwashing Signage

Classroom Food Safety

Fundraisers and Temporary Events

Environmental Health Services

Dormitory Food Safety

Food Safety Tips For Leftovers And Takeout

See Restaurant Inspection Results

USDA Food Safety Education

Food Safety Tips Following a Hurricane/Storm with Prolonged Power Outage

CDC Tips for Meal Kit and Food Delivery Safety