3-minute rest
Beef (ground): 160°F (71°C)
Fish: 145°F (63°C) or until opaque and flaky
Freezing fish: For raw consumption (sushi), freeze at -4°F (-20°C) for 7 days to kill parasites.
Avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.
Produce Safety
Wash all produce under running water—even if you plan to peel it.
Use a vegetable brush on firm items (cucumbers, potatoes).
Dry with a clean cloth to remove remaining pathogens.
Discover more
Food
Foodborne Illness Kit
Foodborne parasite book
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