The Protocol of Prevention.
Use official food handling resources for cleaning, separation, cooking, and chilling.
Official food handling guidance
USDA: Steps to Keep Food SafeSafety Temperature Chart
Consult the official chart for food-specific temperatures and rest times.
FoodSafety.gov: Safe Minimum Internal TemperaturesPathogen resources
A FreshCheck pathogen database is not available. Use the official FDA reference instead.
FDA: Bad Bug BookCLEAN
Wash hands and surfaces frequently.
SEPARATE
Keep raw meat, poultry, and seafood away from ready-to-eat foods.
COOK
Cook to safe internal temperatures using a verified food thermometer.
CHILL
Refrigerate promptly to slow bacterial growth and maintain food integrity.
Food safety references for your kitchen.
Use the official resources below for foodborne illness information. FreshCheck does not provide a laboratory-tested kitchen protocol.
Explore Pathogen Database
CRITICAL SAFETY INFO
Color is not a reliable indicator of doneness. Always use a calibrated digital thermometer.
The FreshCheck Safety Library.
Browse articles and check their sources and review status.
Check food
recall notices.
Stay updated on the latest recalls and food safety protocols. Coverage is incomplete and updates may be delayed.