General

Safe cooking begins with clean hands, utensils, and work surfaces, separation of raw foods from ready-to-eat foods, and careful control of cooking and holding temperatures. Refrigerate perishable foods promptly after serving.

The following pages explain the main temperature and handling decisions involved in cooking.

RECOMMENDED RESOURCES

FDA — Safe Food Handling

Official guidance and practical information relevant to general.

USDA FSIS — Food Safety Basics

Official guidance and practical information relevant to general.

FoodSafety.gov — Safe Minimum Internal Temperatures

Official guidance and practical information relevant to general.

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