Please Wait a Moment

While we log you into Lysol.com using Facebook

Kitchen

Learn how germs spread in the kitchen and how to help protect your family from foodborne illness with simple cleaning and disinfecting tips.

Print

Cooking Food to Proper Temperatures

Cook food to proper temperatures. Use a food thermometer to be sure! You can find a list of recommended temperatures at USDA's safe internal temperature site: www.isitdoneyet.gov. In general, steak should be cooked to 145° F, hamburger to 160° F, and poultry to 165° F.

Refrigerate food promptly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner. (Or within 1 hour if it's 90° or above.)

  • Once a week, check "expiration" and "use-by" dates, and throw out foods if the date has passed. When shopping, avoid buying food in damaged packages.
  • Keep your refrigerator below 40° F and your freezer at 0°F to prevent the growth of germs in food.
  • Be sure to read the label on non-refrigerated foods to see if they should be refrigerated after opening.
  • Put new supplies at the back of the fridge or freezer and bring older items to the front, to remind you to use them first.