The 4 C’s of Food Safety in Cooking Are:
- Cleaning: Washing hands, surfaces, and utensils often with hot water and soap to remove bacteria before, during, and after food preparation.
- Cross-contamination (Avoidance): Keeping raw meat, poultry, seafood, and eggs separate from ready-to-eat foods to prevent the transfer of germs, often by using separate cutting boards.
- Cooking:Heating food to the proper internal temperature (generally or is recommended) to kill harmful bacteria, ensuring it is safe to eat.
- Chilling: Storing perishable foods in the refrigerator promptly, typically at or below to slow the growth of bacteria.
