Editorial
What we quote, and where we read it
Each passage below was read in full by one of us, on the date printed next to it, before a word of it went on a page.
We quote federal agencies where a kitchen tool touches food safety: the four steps from the CDC, the USDA on cutting boards and bamboo, the FDA on handling, and the USDA temperature chart for the grill. Each rebuild compares every passage below with the saved source, letter by letter, and stops on the first mismatch.
To prevent food poisoning, follow the four steps to food safety: Clean, Separate, Cook, and Chill.
Centers for Disease Control and Prevention, Preventing Food Poisoning. Read 23 August 2026. Source
Wash for at least 20 seconds with soap and warm or cold water.
Centers for Disease Control and Prevention, Preventing Food Poisoning. Read 23 August 2026. Source
The only way to tell if food is safely cooked is to use a food thermometer.
Centers for Disease Control and Prevention, Preventing Food Poisoning. Read 23 August 2026. Source
Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
Centers for Disease Control and Prevention, Preventing Food Poisoning. Read 23 August 2026. Source
To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels.
USDA Food Safety and Inspection Service, Cutting Boards. Read 23 August 2026. Source
Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods.
USDA Food Safety and Inspection Service, Cutting Boards. Read 23 August 2026. Source
Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
USDA Food Safety and Inspection Service, Cutting Boards. Read 23 August 2026. Source
Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
U.S. Food and Drug Administration, Safe Food Handling. Read 23 August 2026. Source
Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
U.S. Food and Drug Administration, Safe Food Handling. Read 23 August 2026. Source
Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing.
U.S. Food and Drug Administration, Safe Food Handling. Read 23 August 2026. Source
Beef, Pork, Veal and Lamb Steaks, Chops and Roasts 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes
USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart. Read 23 August 2026. Source
Ground Meats 160 degrees F (71.1 degrees C)
USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart. Read 23 August 2026. Source
Read this before you cook by it
None of this is medical or safety advice from us. We print a temperature so you can read the agency in its own words, not as a promise that a ricer or a press makes a meal safe. When a card says dishwasher safe or names 18/8, that is because the piece says it. When the piece is silent, so are we.