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Sometimes food is contaminated when we buy it, or it is not handled properly. A simple mistake can have serious health consequences.  ​​

Prevention

Four simple steps to decrease risk for food borne illness

• Clean– wash hands and surfaces often 
• Separate– don't cross-contaminate 
• Cook– cook to the right temperature
• Chill- refrigerate promptly
  
  

Additional Resources

• Keep food safe
• Food recalls and outbreaks
• Cold food storage chart
• Minimum cooking temperatures
  
• Food Keeper App: help you use food while at peak quality
• Food safety at NIH
  
  

People At Risk

• Children under five
  
• Older adults
  
• Pregnant woman
  

For any questions, call 1-888-MPHotline (1-888-674-6854) to speak with a food specialist at USDA. You can also check out their Food Safety and Inspection Service page for additional information. ​

​Ask Karen – your guide to handling and storing food safely and preventing food poisoning.

Is there a food safety question you want answered?  How long can you safely store meat in the refrigerator? How long do leftovers last? Or, how can I tell if my chicken is cooked to a safe temperature?

You can simply Ask Karen, an expert resource at USDA. Use this page to search for common food safety questions (available 24/7), submit a question, or participate in a live chat (Monday - Friday:  10:00 AM - 04:00 PM EST).

Or call the USDA Meat & Poultry

Hotline: 1-888-MPHotline

(1-888-674-6854)

On your mobile phone access Ask Kare

En Español

​By following our  four simple steps, you can  significantly decrease your risk for food borne illness.  

• Clean – Wash hands and surfaces often. 
  
  
• Separate – Don't cross-contaminate 
  
  
• Cook – Cook to the right temperature
  
  
• Chill - Refrigerate promptly :

You can also check the list of  dangerous food safety mistakes.