# Prepare and store food safely

Published by Pawel Jozefiak. [About this project](https://healthy100.jock.pl/about/), [How we check sources](https://healthy100.jock.pl/methodology/)

- Canonical: https://healthy100.jock.pl/safe-food-preparation/
- Language: en
- First published: 2026-09-27
- Evidence checked: 2026-09-28, using AI-assisted source verification
- Clinical review: Not clinically reviewed
- Number 28 of 100 in the list: https://healthy100.jock.pl/#safe-food-preparation

Clean handling, adequate cooking and prompt refrigeration prevent foodborne illness.

**The number:** Cook poultry and reheat leftovers to 165 F, which is about 74 C ([CDC, 2025](https://www.cdc.gov/food-safety/prevention/))

## The evidence

- Evidence grade: A. Grade A: meta-analyses of randomised trials, or a major guideline consensus.
- Basis: CDC prevention guidance and federal minimum cooking temperature guidance
- Impact: 72/100. The impact score is an editorial prioritization heuristic for the general list, not a validated estimate of your personal risk.

## 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

1. Wash hands and utensils, and keep raw meat separate from foods ready to eat.
2. Use a food thermometer: poultry and leftovers should reach 165 F, about 74 C; follow food specific guidance for other foods.
3. Refrigerate perishables within two hours, or one hour above 90 F, about 32 C.
4. Keep the fridge at 40 F, about 4 C, or colder and thaw foods in the fridge rather than on the counter.
5. Choose pasteurized milk and dairy, reading labels carefully when buying direct from a farm.

## Talk to a clinician first

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.

## Putting it into practice

### Start now

- 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.

### What it looks like

- 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.

### Common mistakes

- Do not wash raw chicken: cook it and clean hands and surfaces to avoid spreading germs.
- Do not rely on color to judge poultry: use a food thermometer.
- Do not leave leftovers out to cool for hours: divide into shallow containers and refrigerate promptly.

### A structured start

**Make food safety routine**

1. Stage 1: Wash hands with soap for at least 20 seconds before cooking; keep raw food separate.
2. Stage 2: During cooking, use a thermometer; poultry and leftovers need 74 C.
3. Stage 3: After the meal, refrigerate promptly in shallow containers and thaw future meals in the fridge.

### Trusted how-to guides

- [Preventing Food Poisoning](https://www.cdc.gov/food-safety/prevention/), CDC
- [Chicken and Food Poisoning](https://www.cdc.gov/food-safety/foods/chicken.html), CDC

## 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.

[Bundesinstitut für Risikobewertung](https://www.bfr.bund.de/fragen-und-antworten/thema/lebensmittelinfektionen-im-privathaushalt-quellen-erkennen-risiken-vermeiden/), checked 2026-09-28

## Sources

- [Preventing Food Poisoning](https://www.cdc.gov/food-safety/prevention/), CDC, 2025 (Tier 1 guideline)
- [People at Increased Risk for Food Poisoning](https://www.cdc.gov/food-safety/risk-factors/index.html), CDC, 2025 (Tier 1 guideline)
- [Raw Milk](https://www.cdc.gov/food-safety/foods/raw-milk.html), CDC, 2025 (Tier 1 guideline)

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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.

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