How can I safely cook and store food? What is cross-contamination?

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Germs can’t rapidly grow at temperatures that are too cold or hot. Maintaining proper cooking and storage temperatures is important to minimize the risk of foodborne illness. Here are some guidelines to follow:


 	Use a clean meat thermometer to make sure that foods are cooked to a safe temperature. Safe cooking temperatures can be found here.
 	Keep hot foods above 60°C (140°F) and cold foods below 4°C (39°F) to prevent bacterial growth. Use refrigeration or heating appliances to maintain these temperatures.
 	Foods between 4°C (39°F) and 60°C (140°F) are in the temperature danger zone. Avoid leaving cooked foods or foods that require refrigeration in the temperature danger zone for more than 2 hours, as this can promote bacterial growth. If food has been left in the temperature danger zone, re-heating it will not guarantee that it is safe.
 	Refrigerate leftover cooked foods as quickly as possible – there is no need to let the food cool to room temperature. Place food in shallow containers to help it cool down more quickly.
 	Reheat leftovers to 74°C (165°F). Leftovers should not be reheated more than once.
 	Thaw frozen foods safely by either thawing them in the refrigerator, under cold water, or in the microwave using the defrost setting.

Cross-contamination can happen when germs are transferred from one surface to another, potentially contaminating food. For example, if you’re handling raw meat and then pick up vegetables or touch the fridge door, you could transfer the germs on your hands to the other food or surfaces you touch.
Foods that carry the highest risk for food poisoning are raw meat and raw eggs. Here are some ways to prevent cross-contamination:

 	Wash your hands with warm water and soap before and after handling food.
 	Scrub fruits and vegetables under running water.
 	Store raw meats above ready-to-eat foods in your refrigerator. Keep raw meats separate from other foods.
 	Use separate cutting boards and utensils for different types of food.