Cook & Chill
Keeping Food Safe At Home

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria.

• Keep Your Food at the Appropriate Temperatures
  Tips for cooking, chilling, and defrosting foods to help prevent foodborne illness.
  Defrosting | Cooking | Temperature Chart | Chilling
  
  
• Food Thermometer: How to Choose and Use One
  Thermometer advice for consumers.
  
  
• Grilling and Barbecue Safety
  Grilling or barbecuing is a fun way to cook and serve food. But they can also be a means to transmit disease if care is not taken in how the food is handled.
  
  
• Slow Cooker Safety
  A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone.