Chill: Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them. Separate: To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs. Cook: Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).
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