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Safe food handling (by food type)
Different foods present different handling and storage concerns. Raw meat and poultry can carry pathogens that may contaminate hands, utensils and ready-to-eat foods; shell eggs require refrigeration and careful cooking; fresh produce can become contaminated before or after harvest; seafood requires careful temperature control; and shelf-stable pantry foods need protection from moisture, insects and damaged packaging.
The pages in this section provide food-specific guidance for meat and poultry, eggs, fruits and vegetables, pantry foods, and fresh and frozen seafood. Regardless of the food, the same basic principles apply: start with food from a reliable source, prevent cross-contamination, control time and temperature, cook when required to a safe internal temperature, and store food appropriately.
When shopping, select refrigerated and frozen foods near the end of the trip and take them home promptly. Keep raw animal foods separated from other groceries. At home, refrigerate perishables promptly and follow food-specific storage recommendations rather than relying only on appearance or odor to judge safety.
RECOMMENDED RESOURCES
Food Safety Charts — FoodSafety.gov
Federal charts for safe minimum cooking temperatures, cold-food storage and other common home food-safety decisions.
Everyday Food Safety for Young Adults — FDA
Consumer-friendly FDA resources covering clean, separate, cook and chill practices for everyday food handling.
People at Risk of Food Poisoning — FoodSafety.gov
Food-selection, shopping, storage and leftover guidance, with additional precautions for people at greater risk of severe foodborne illness.
