Wash hands for 20 seconds with soap and running water, before and after preparing food, when starting a new task, and whenever they are dirty.
Wash surfaces and utensils after each use.
Use separate cutting boards and plates for different food groups.
Keep time and foods that are time and temperature controlled for safety (TCS) separate from all other foods at the grocery and in the refrigerator.
Cook food to the temperature recommended by the USDA Food Safety & Inspection Service, using a calibrated food thermometer.
Refrigerate or freeze perishable foods.
Thaw or marinate foods in the refrigerator, not on the counter.
Store perishable food for up to five days.
Remember: When in doubt, throw it out.
Always grip the knife by the handle and cut away from your body.
Never run or joke when you are working with a knife.
Don’t set the knife near the edge of a table, and make sure you return it to a safe place when you’re finished using it.
If you accidentally drop a knife, don’t try to catch it – just get out of the way.