Every year, foodborne illness affects an estimated 48 million Americans—about 1 in 6 people.  While bacteria and viruses are invisible, the steps to prevent them from causing food poisoning are simple,straightforward, and within everyone's reach. As we observe National Food Safety Education Month, now is the ideal time to review essential daily habits in the kitchen to keep you and your family healthy.

Whether you are preparing a quick weeknight dinner, hosting a weekend barbecue, or preserving the last of your summer garden harvest, following four core food safety practices—Clean, Separate, Cook, and Chill—forms your primary defense against foodborne bacteria like Salmonella, E. coli, and Listeria.

1. Clean: Wash Hands and Surfaces Often
Unwashed hands are one of the leading causes of food contamination. Always wash your hands with warm water and soap for at least 20 seconds before, during, and after handling food, especially after touching raw meat, poultry, seafood, or eggs.

Beyond handwashing, regularly sanitize kitchen counters, cutting boards, and utensils. Utensils and surfaces should be washed with warm, soapy water after preparing each food item. Don't forget to rinse fresh fruits and vegetables under running water before eating, peeling, or cutting—even if you plan to discard the peel.

2. Separate: Don't Cross-Contaminate
Cross-contamination occurs when harmful bacteria spread from raw foods to cooked or ready-to-eat foods. Keep raw meat, poultry, seafood, and eggs completely separate from other foods in your grocery cart, refrigerator, and preparation areas.

Use dedicated cutting boards: one for raw meats and another for fresh produce and ready-to-eat foods.

Never place cooked food on an unwashed plate or platter that previously held raw meat.

3. Cook: Use a Food Thermometer
Color and texture are unreliable indicators of food safety. A hamburger patty can look fully cooked on the inside while still carrying bacteria, or it can look brown before reaching a safe internal temperature.

The only reliable way to ensure food is safe is by using a food thermometer inserted into the thickest part of the food:

• Poultry (whole or ground): 165°F
• Ground meats (beef, pork, lamb): 160°F
• Whole beef, pork, and lamb cuts: 145°F (with a 3-minute rest time)
• Fish and shellfish: 145°F

4. Chill: Refrigerate Promptly
Cold temperatures slow the growth of harmful bacteria. Keep your refrigerator set to 40°F or below and your freezer at 0°F or below.

Perishable foods should never remain at room temperature for more than two hours—or one hour if the outdoor or ambient temperature is above 90°F. When storing leftovers, divide large quantities into shallow containers so they cool quickly in the refrigerator.

Small Changes, Big Difference

Food safety doesn't require expensive equipment or complex techniques. By putting these four basic habits into daily practice, you can significantly reduce the risk of foodborne illness in your home.

For additional food safety guidance, recipe modification tips, or other food safety questions, contact the Alexander County Center or visit NC State Safe Plates Team’s website.