Food preparation & storage
A shared safety reference for our recipe collection.
Clean and separate
Wash hands and clean equipment. Rinse produce under running water. Keep raw meat, poultry and seafood separate from ready-to-eat ingredients. Do not wash raw chicken. Check ingredient labels and prevent allergen cross-contact.
Cook with a thermometer
FoodSafety.gov lists 74°C / 165°F for poultry and reheated leftovers, 71°C / 160°F for ground meats, and 63°C / 145°F for fish. Egg dishes should reach 71°C / 160°F; cook whole eggs until whites and yolks are firm. Consult the full official temperature chart for other foods, rest times and details.
Chill promptly
Keep the refrigerator at 4°C / 40°F or below. Refrigerate perishables within two hours, or within one hour above 32°C / 90°F. Divide cooked food into shallow containers. Follow product-specific storage guidance; do not use smell or taste to prove safety.
Read FoodSafety.gov’s clean, separate, cook and chill guidance. Source checked September 14, 2026. Our recipes are original development drafts, not kitchen-tested. Timers are estimates; safe doneness and handling take precedence.