• Wash hands frequently (before and after handling food and before and after handling raw meat). 

  • Wet hands, lather with soap, scrub your hands for at least 20 seconds including in between fingers, rinse, and dry.

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• Avoid cross contamination.  Thoroughly wash hands, surfaces, and tools before and after contact with raw meat.

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• Refrigerate (40 degrees Fahrenheit or less) perishable food within 2 hours (1 hour or less with cooked foods).

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• Cook meats so that the internal temperature reaches at least 145 degrees Fahrenheit.

  • 160 degrees Fahrenheit for ground meats.

  • 165 degrees Fahrenheit for poultry.

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Additional Resources

• Phone: 1-888-674-6854 (1-888-MPHotline)

• Website: www.fsis.usda.gov

• Email: MPHotline.fsis@usda.gov

• Click Here to learn more about safety for food handling and preparation.

• Click Here to learn more about hand washing.

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References

• Centers for Disease Control and Prevention. (2016). When & How to Wash Your Hands [Website]. Retrieved from https://www.cdc.gov/handwashing/when-how-handwashing.html

• United States Department of Agriculture. (2013). Basics for Handling Food Safety [PDF]. Retrieved from https://www.fsis.usda.gov/wps/wcm/connect/18cece94-747b-44ca-874f-32d69fff1f7d/Basics_for_Safe_Food_Handling.pdf?MOD=AJPERES.