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URL: https://www.foodsafety.gov/
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FoodSafety.gov

 * Recalls & Outbreaks
 * Food Safety Charts
   * Food Safety Charts
   * Cold Food Storage
   * Food Safety During Power Outage
   * Meat and Poultry
   * Safe Minimum Internal Temperatures
 * Keep Food Safe
   * Keep Food Safe
   * 4 Simple Steps
   * Food Safety by Events and Seasons
   * Food Safety by Type of Food
   * Food Safety in a Disaster or Emergency
   * FoodKeeper App
 * Food Poisoning
   * Food Poisoning
   * Bacteria and Viruses
   * Report a Problem with Food
 * People At Risk
   * People At Risk
   * Children Under Five
   * Older Adults
   * People with Weakened Immune Systems
   * Pregnant Women

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YOUR GATEWAY TO FOOD SAFETY INFORMATION

Get the latest news, alerts, and tips on safely handling and storing food to
prevent food poisoning.

Learn More
Recalls


SPOTLIGHT


 * WHAT TO DO WITH A RECALLED PRODUCT?
   
   There are steps to take to stay food safe if you have a recalled product at
   home.
   
    
   Learn more
 * Recall: Powdered Infant Formula
 * Outbreak: Listeria and Dole Packaged Salad Mix
 * Food Safety by Type of Food
 * Severe Weather Food Safety
 * Bacteria and Viruses
 * People at Risk: Children Under Five


FOOD SAFETY RECALLS

See recalls from cdc.gov


TIPS

FRUIT AND VEGETABLE SAFETY

Eating a diet with plenty of fruits and vegetables provides important health
benefits, but it’s important that you select and prepare them safely.

SALMONELLA AND EGGS

Learn how to handle and prepare eggs to avoid food poisoning.

LEARN ABOUT CRONOBACTER INFECTION

Getting sick with Cronobacter does not happen often, but infections in young
infants can be deadly. Learn what steps you can take to protect your baby from
getting sick.

HOME CANNING AND BOTULISM

Home canning is an excellent way to preserve foods. But it can be risky, or even
deadly, if not done correctly and safely.


4 SIMPLE STEPS TO FOOD SAFETY


CLEAN

Wash hands, utensils and surfaces often. Germs can spread and survive in many
places.


SEPARATE

Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods, so
keep them separate.


COOK

Cook to the right temperature. Ensure that foods are cooked safely by always
using a food thermometer.


CHILL

Refrigerate promptly. Bacteria that cause food poisoning multiply quickest
between 40°F and 140°F.


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200 Independence Avenue, S.W. - Washington, D.C. 20201


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