- Clean – wash all food contact surfaces with hot, soapy water followed by disinfecting with 1/2 tablespoon chlorine bleach in 1/2 gallon of water
- Separate – keep fresh fruits and vegetables separate from raw meat, poultry and seafood
- Cook – to kill any bacteria that might be present, thoroughly cook meat, poultry and eggs to the appropriate temperature
- Chill – refrigerate leftover perishables at 40 degrees within 2 hours of cooking or serving
For more information, please see the U.S. Centers for Disease Control & Prevention Food Safety website.