Recipes describe how to prepare food, but safe handling depends on the ingredients, the cook, the kitchen, and current public-health guidance. Older recipes may use practices that are no longer recommended. When an archive recipe conflicts with current official safety advice, follow the current advice.
Clean
Wash hands with soap and water before cooking and after handling raw meat, poultry, seafood, eggs, or contaminated packaging. Clean utensils, cutting boards, counters, and dishes between tasks.
Separate
Keep raw meat, poultry, seafood, and their juices away from ready-to-eat foods. Use separate plates and utensils, or wash them thoroughly before reuse.
Cook
Color, firmness, and cooking time are not reliable safety tests for every food. Use a food thermometer and consult the current FoodSafety.gov safe minimum internal temperature chart.
Chill
Refrigerate perishable foods and leftovers promptly. Divide large quantities into shallow containers so they cool more quickly. When in doubt about storage time, odor, temperature history, or contamination, discard the food rather than tasting it to test safety.
Extra care
Pregnant people, young children, older adults, and people with weakened immune systems can face greater risk from foodborne illness. Food allergies also require careful label reading and cross-contact prevention.
For more current guidance, use the four steps to food safety and the USDA Food Safety and Inspection Service’s safe food handling and preparation resources.