Understanding What Are the FDA Guidelines for Handling Food

November 19, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), approximately 48 million Americans get sick from a foodborne illness each year. Following proper food safety measures is crucial, and understanding what are the FDA guidelines for handling food provides the essential framework for preventing these illnesses at home and in commercial settings.

Quick Summary

This article outlines critical FDA guidance for safe food handling, covering key principles like cleaning, separating, cooking, and chilling. It details required temperatures, cross-contamination prevention, and sanitation best practices to protect public health and prevent foodborne diseases.

Key Points

Cleanliness is paramount: Wash hands with soap for at least 20 seconds and clean all surfaces and utensils frequently to prevent contamination.
Prevent cross-contamination: Use separate cutting boards and utensils for raw and cooked foods, and store raw meats on lower refrigerator shelves.
Cook to safe internal temperatures: Use a food thermometer to ensure meats, poultry, and egg dishes reach the required minimum internal temperatures.
Refrigerate promptly: Store perishable foods in a refrigerator at or below 40°F within two hours of cooking or purchasing to inhibit bacterial growth.
Handle employee health correctly: Commercial food handlers showing symptoms of illness must be restricted from food preparation to prevent widespread contamination.

Core Principles of Safe Food Handling

The U.S. Food and Drug Administration (FDA) emphasizes four core principles, often called the “Four C's,” for maintaining food safety and preventing contamination. These principles are fundamental for anyone handling food, whether in a home kitchen or a professional food service environment. By focusing on these four areas, the risk of foodborne pathogens can be dramatically reduced.

1. Clean: Wash Hands and Surfaces Often

Sanitation is the first line of defense against foodborne illness. Germs can spread from hands and surfaces to food, causing illness. The FDA recommends the following procedures for effective cleaning:

Wash your hands with warm water and soap for at least 20 seconds before and after handling food, and after using the bathroom.
Wash your cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.
Consider using paper towels for cleaning kitchen surfaces, as cloth towels can harbor bacteria. If using cloth towels, wash them often in the hot cycle of your laundry.
Rinse fresh fruits and vegetables under running tap water, even those with skins or rinds that will not be eaten.

2. Separate: Avoid Cross-Contamination

Cross-contamination occurs when bacteria spread from raw food to ready-to-eat food. The FDA provides clear guidelines to prevent this critical safety risk:

Use separate cutting boards for raw meats, poultry, and seafood, and another for fresh produce and ready-to-eat foods.
Store raw meat, poultry, and seafood on the bottom shelf of your refrigerator to prevent their juices from dripping onto other foods.
Keep raw and ready-to-eat foods separate during shopping, storage, and preparation.
Use separate utensils for handling raw meat and ready-to-eat food to avoid transferring bacteria.

3. Cook: Cook to Proper Temperatures

Cooking food to a high enough internal temperature is the only way to kill harmful bacteria. Using a food thermometer is the only reliable way to ensure meat, poultry, and egg dishes are cooked properly. The FDA publishes specific safe minimum internal temperatures.

Use a clean, calibrated food thermometer to check doneness, not color or texture.
Reheat leftovers to an internal temperature of 165°F (74°C).

4. Chill: Refrigerate Foods Promptly

Proper refrigeration is essential for preventing bacteria from multiplying to dangerous levels. The FDA defines the “danger zone” for bacterial growth as the temperature range between 40°F (4°C) and 140°F (60°C). The agency's chilling guidelines include:

Keep your refrigerator at or below 40°F (4°C) and your freezer at or below 0°F (-18°C). Use an appliance thermometer to verify temperatures.
Refrigerate or freeze perishable foods within two hours of purchasing or cooking. If the ambient temperature is above 90°F, this timeframe is reduced to one hour.
Divide large amounts of leftovers into shallow containers to help them cool more quickly in the refrigerator.
Never thaw food at room temperature. Safe methods include thawing in the refrigerator, under cold running water, or in the microwave.

Comparison of Safe Holding Temperatures


Food Type	Minimum Safe Cooking Temperature	Minimum Hot Holding Temperature	Maximum Cold Holding Temperature
Poultry (Whole or Ground)	165°F (74°C)	135°F (57°C)	41°F (5°C)
Ground Meats (Beef, Pork, etc.)	160°F (71°C)	135°F (57°C)	41°F (5°C)
Beef, Pork, Veal, Lamb (Steaks, Roasts, Chops)	145°F (63°C) with 3-min rest	135°F (57°C)	41°F (5°C)
Seafood (Fin Fish)	145°F (63°C)	135°F (57°C)	41°F (5°C)
Eggs (Dishes)	160°F (71°C)	135°F (57°C)	41°F (5°C)
Leftovers and Casseroles	165°F (74°C)	135°F (57°C)	41°F (5°C)

Employee Health and Hygiene Standards

The FDA's Food Code, a model for state and local regulations, includes specific standards for employee health to prevent the spread of illness in retail and food service operations.

Employee Illness Policy: Food handlers with symptoms like vomiting, diarrhea, or fever must be restricted from working with or around food.
Handwashing: Food employees must wash their hands frequently and properly, especially after using the restroom, touching raw foods, or handling garbage.
Bare-Hand Contact: The FDA discourages bare-hand contact with ready-to-eat foods, recommending gloves or utensils instead.

Conclusion

By following the FDA's guidelines for food handling, consumers and businesses can significantly reduce the risk of foodborne illnesses. The four basic steps—Clean, Separate, Cook, and Chill—provide a straightforward framework for safe food preparation and storage. Adhering to specific temperature requirements, preventing cross-contamination, and maintaining proper employee hygiene in commercial settings are all vital components of this public health effort. While the FDA provides the guiding principles, consistent practice is what ensures food safety and protects health. For more detailed information, consult the FDA's official resources.

Frequently Asked Questions

The FDA defines the temperature 'danger zone' as between 40°F and 140°F (4°C and 60°C). This is the temperature range where harmful bacteria multiply most rapidly.

The safest ways to thaw food are in the refrigerator, under cold running water, or in the microwave. Never thaw food on the countertop at room temperature, as this allows bacteria to multiply.

According to FDA guidance, refrigerated leftovers should be consumed within three to four days. If you're not going to eat them within that time, freeze them.

Prevent cross-contamination by using separate cutting boards for raw and ready-to-eat foods, washing hands after handling raw meat, and storing raw items below cooked items in the fridge.

Yes, the FDA recommends washing all fresh produce under running tap water, even if you plan to peel it. This prevents bacteria on the outside of the produce from being transferred to the inside as you cut or peel it.

No, the FDA Food Code is a model regulation, not a federal law. States, localities, and tribal agencies voluntarily adopt it to standardize retail food safety practices.

Food handlers must wash their hands frequently and properly, especially before and after handling food, after using the restroom, and after touching dirty items like garbage or raw meat.