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Food safety involves sanitary food handling, thorough cooking and prompt refrigeration or freezing of food. It is vital to prevent foodborne illness. Bacteria can grow rapidly in temperatures between 40 and 140 degrees Fahrenheit (F) (4 to 60 degrees Celsius [C]), also known as the Danger Zone. This may make food unsafe to eat.

Perishable foods should not be left in the Danger Zone for more than two hours. If temperatures are over 90 degrees F (32 degrees C), this safe time limit is reduced to one hour. Any perishable food left exposed to higher temperatures for a longer time needs to be discarded.

There are four basic principles to food safety:

• Clean. Wash hands and surfaces thoroughly and frequently.
  
  
• Separate. Keep raw foods away from cooked foods or ready-to-eat foods.
  
  
• Cook. Thoroughly cook foods to a minimum safe internal temperature.
  
  
• Chill. Promptly store perishable foods at a temperature below 40 degrees F (4.44 degrees C).

Nonperishable foods should be selected first when shopping. Do not buy food items that have passed their sell-by or use-by dates.

While traveling, be sure to keep cold foods cold and hot foods hot. Because it can be difficult to travel with an adequate heat source, the U.S. Department of Agriculture (USDA) recommends keeping foods cold while traveling.

Nonperishable foods can be stored in a clean, cool, dark, dry space, such as a pantry. Canned foods remain safe only if the can is not damaged. Cans that have been dented or are leaking, bulging or rusted need to be discarded. Frozen foods that have been handled properly and remain at or below 0 degrees F (-18 degrees C) will remain safe nearly indefinitely. The growth of bacteria and any other microbes is completely or nearly completely halted at these temperatures. However, the quality of the food will deteriorate over time.

Safe handling of food is vital during meal preparation. Always wash hands for 20 seconds with soap and water before and after handling food, especially raw meats, poultry and seafood. Wash all surfaces (e.g., countertops, cutting boards) and utensils (e.g., knives, forks) before and after preparing foods and between types of food. Do not allow raw meat or blood to come into contact with cooked or ready-to-eat foods. The USDA recommends using separate cutting boards for fresh produce and raw meat, poultry and seafood.

Foods must be thoroughly cooked to a safe internal temperature to destroy all harmful parasites, bacteria, and other microbes. Safe internal temperatures vary from food to food. Using a food thermometer can ensure that a safe temperature has been reached throughout the food. Visual changes in meats during cooking (e.g., change in color) is not a reliable method.