Under each of the following food safety topics, write a food safety practice that should be followed to prevent food-borne illness.

Clean

Separate

Cook

Chill

Clean; wash hands/surfaces/utensils before cooking!

Separate; separate out foods, for example you don't want eggs and tomato to come in contact unless its intentional. Another is raw meats/seafood can pass on bacteria to other foods that are already prepared so keep them away from each other. You should also use different utensils for different kinds of food; cut veggies with one knife/board and cut meats with another knife/board.

Cook; kill bacteria with heat/cook foods to their right and respective temperatures. You can use a food thermometer to properly check a temperature of pork (that needs to be well cooked) for example.

Chill; bacteria can grow in some foods that aren't suppose to be in warmer temperatures. Perishable and easily bacteria growing foods (such as meats, fish, dairy) should be put into cold temperatures like the fridge/cooler immediately to prevent bacteria growth. Lastly, thaw (let frozen food become warmer until it is ready to cook) properly!