What you do with food before it ever reaches the table matters just as much as what’s on the plate. According to Clemson University’s Home & Garden Information Center, safe food handling comes down to four essential practices: keeping hands and surfaces clean, avoiding cross-contamination, storing foods out of the temperature “Danger Zone”(between 40°F and 140°F where bacteria multiply rapidly), and cooking foods to proper internal temperatures.
Simple habits — like washing hands for at least 20 seconds, using separate cutting boards for raw meats and produce, thawing foods in the refrigerator rather than on the counter, and using a food thermometer to verify doneness — can dramatically reduce the risk of foodborne illness.
Proper leftover storage in shallow containers and dating food for use within three to five days rounds out a complete approach to keeping your kitchen safe and your family healthy.