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Catalog / Food Safety in Cooking and Baking Cheat Sheet

Food Safety in Cooking and Baking Cheat Sheet

A quick reference guide to essential food safety practices for cooking and baking, helping to prevent foodborne illnesses and ensure safe food preparation.

Core Principles of Food Safety

The Four Pillars of Food Safety

Clean: Wash hands and surfaces often.
Separate: Don’t cross-contaminate.
Cook: Cook to proper temperatures.
Chill: Refrigerate promptly.

Hand Hygiene

When to Wash
  • Before, during, and after food preparation.
  • Before eating.
  • After handling raw meat, poultry, seafood, or eggs.
  • After touching garbage.
  • After using the restroom.
  • After sneezing, coughing, or blowing your nose.

How to Wash
  1. Wet hands with clean, running water.
  2. Apply soap.
  3. Lather for at least 20 seconds (sing “Happy Birthday” twice).
  4. Rinse thoroughly under running water.
  5. Dry hands with a clean towel or air dry.

Preventing Cross-Contamination

  • Use separate cutting boards and utensils for raw meats, poultry, seafood, and ready-to-eat foods.
  • Wash cutting boards, utensils, and countertops with hot, soapy water after each use.
  • Never place cooked food on a plate that previously held raw meat, poultry, or seafood.
  • Store raw meats, poultry, and seafood on the bottom shelf of the refrigerator to prevent drips onto other foods.

Safe Cooking Temperatures

Minimum Internal Temperatures

Poultry (whole, ground)

165°F (74°C)

Ground Meat (beef, pork, lamb, veal)

160°F (71°C)

Beef, Pork, Lamb, Veal (steaks, roasts)

145°F (63°C) with a 3-minute rest time

Fish & Seafood

145°F (63°C) or until flesh is opaque and separates easily with a fork

Eggs

160°F (71°C) - Cook until yolk and white are firm

Leftovers

165°F (74°C)

Using a Food Thermometer

  • Place the thermometer in the thickest part of the food, away from bone, fat, or gristle.
  • Clean the thermometer with hot, soapy water before and after each use.
  • Check the temperature in several places to ensure even cooking.

Safe Handling of Specific Foods

Eggs

  • Buy eggs only if sold from a refrigerator or refrigerated case.
  • Check that eggs are clean and the shells are not cracked.
  • Refrigerate promptly.
  • Cook eggs until both the yolk and the white are firm.
  • Use pasteurized eggs for recipes that call for raw or lightly cooked eggs (e.g., Caesar salad dressing, homemade mayonnaise).

Raw Produce

  • Wash all raw fruits and vegetables thoroughly under running water before eating, cutting, or cooking.
  • Use a clean produce brush to scrub firm-skinned fruits and vegetables.
  • Remove and discard the outermost leaves of leafy greens.
  • Dry produce with a clean cloth or paper towel.

Baking Ingredients

Flour

Store flour in a cool, dry place. Be aware that raw flour can contain bacteria; do not consume raw dough or batter.

Dairy

Keep dairy products refrigerated. Do not leave milk, cream, or butter at room temperature for extended periods.

Refrigeration and Storage

Safe Refrigeration Practices

  • Refrigerate perishable foods within 2 hours (1 hour if the temperature is above 90°F/32°C).
  • Keep your refrigerator at or below 40°F (4°C).
  • Use a refrigerator thermometer to monitor the temperature.
  • Don’t overpack the refrigerator; cold air needs to circulate to keep food safe.

Proper Food Storage

Containers

Use airtight containers or wraps to prevent cross-contamination and maintain food quality.

Labeling

Label and date all stored food to keep track of shelf life and prevent spoilage.

Freezing Guidelines

  • Freeze food quickly to maintain quality.
  • Use freezer-safe containers or wraps.
  • Label and date all frozen food.
  • Thaw food safely in the refrigerator, in cold water, or in the microwave. Never thaw food at room temperature.
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