Prepare and store food safely
Clean handling, adequate cooking and prompt refrigeration prevent foodborne illness.
The number, drawn
Cook poultry and reheat leftovers to 165 F, which is about 74 C
Why it matters
Cooking destroys many harmful germs, while separating raw foods prevents them reaching food that is ready to eat. Cold storage slows growth after preparation. CDC specifies an internal temperature of 165 F, about 74 C, for poultry and reheated leftovers.
How to do it
- Wash hands and utensils, and keep raw meat separate from foods ready to eat.
- Use a food thermometer: poultry and leftovers should reach 165 F, about 74 C; follow food specific guidance for other foods.
- Refrigerate perishables within two hours, or one hour above 90 F, about 32 C.
- Keep the fridge at 40 F, about 4 C, or colder and thaw foods in the fridge rather than on the counter.
- Choose pasteurized milk and dairy, reading labels carefully when buying direct from a farm.
If you are pregnant, 65 or older, or have weakened immunity, extra food precautions apply: avoid unpasteurized milk and cheese, and heat brie, camembert, blue cheese, queso fresco and deli meats until steaming hot. Many pasteurized soft cheeses, like mozzarella or cottage cheese, are fine. Ask your clinician or maternity team.
Do it
Pick the time you have. Anything beats nothing.
Start with the time you have
5 minutes
Check your fridge: keep raw meat sealed and separate from ready to eat food; check its thermometer reads 4 C or colder.
15 minutes
Set up separate boards for raw and ready to eat food; clean boards, utensils and surfaces with hot soapy water.
30 minutes
Review one meal's preparation: plan clean utensils, safe cooking and storage. Refrigerate perishables within 2 hours, or 1 hour above 32 C.
A plan
Make food safety routine
- Stage 1: Wash hands with soap for at least 20 seconds before cooking; keep raw food separate.
- Stage 2: During cooking, use a thermometer; poultry and leftovers need 74 C.
- Stage 3: After the meal, refrigerate promptly in shallow containers and thaw future meals in the fridge.
In real life
- Keep raw chicken in a sealed container below ready to eat foods in your fridge.
- Use a clean plate for cooked food, not the one that held raw meat.
- Use a thermometer to check poultry and reheated leftovers reach 74 C.
Watch out for
- Common mistakeDo not wash raw chicken: cook it and clean hands and surfaces to avoid spreading germs.
- Common mistakeDo not rely on color to judge poultry: use a food thermometer.
- Common mistakeDo not leave leftovers out to cool for hours: divide into shallow containers and refrigerate promptly.
Trusted guides
In Germany
In Germany, the BfR advises heating food, including leftovers, to at least 70 °C at every point for two minutes, checked with a meat thermometer if in doubt. Keep the fridge at 7 °C at most, better below 5 °C, and eat leftovers within 2 to 3 days.
Check usSources
- Evidence grade
- A Meta-analyses of randomised trials, or a major guideline consensus.
- Basis
- CDC prevention guidance and federal minimum cooking temperature guidance
- The number
- Cook poultry and reheat leftovers to 165 F, which is about 74 C (CDC, 2025)
- Tier 1 guidelinePreventing Food PoisoningCDC, 2025
- Tier 1 guidelinePeople at Increased Risk for Food PoisoningCDC, 2025
- Tier 1 guidelineRaw MilkCDC, 2025
General health information, not a diagnosis or an individual treatment plan. Personalization changes the order of suggestions; it does not assess your medical risks. Follow the cautions and consult a qualified clinician when needed.