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• Wash your hands before handling food.
• Keep cold foods cold and hot foods hot.
• Cook poultry to the recommended internal temperature - 165 degrees F.
• Keep raw meat and poultry separate from other foods.
• Use hot, soapy water to clean surfaces that come in contact with raw meat/poultry and meat/poultry juices.
• Keep your refrigerator at 40 degrees F or colder.
• Refrigerate/freeze leftovers within two hours of being cooked.

• What is Foodborne Illness?
• Pathogenic Bacteria
• Campylobacter jejuni
• Clostridium botulinum
• Clostridium perfringens
• Staphylococcus aureus
• Escherichia coli 0157:H7
• Listeria monocytogenes
• Salmonella
• Shigella

• American Egg Board
• Butterball
• FDA - Fight BAC
• Food Safety - EDIS
• Food Safety.gov
• Land O’ Lakes
• Typical Food Safety Questions
• USDA Food Safety and Inspection

Meat & Poultry Hotline:
888-674-6854
10:00am - 4:00pm EST
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