Food Safety Links

Food Safety Links

Chill

Refrigeration at 40 degrees F or below is one of the most effective ways to reduce risk of foodborne illness. Learn more in the Chill Fact Sheet from the Partnership for Food Safety Education.

Clean

It is important to consistently wash hands and kitchen surfaces before and after preparing food. Learn more in the Clean Fact Sheet from the Partnership for Food Safety Education.

Cook

Foods are properly cooked when they reach a high enough internal temperature to kill harmful bacteria that cause foodborne illness. Learn more in the Cook Fact Sheet from the Partnership for Food Safety Education.

FoodSafety.gov

FoodSafety.gov is your gateway to food safety information provided by government agencies including the Food Safety and Inspection Service, the U.S. Food and Drug Administration and the Centers for Disease Control and Prevention.